Dishwashers/Porters report directly to the Executive Chef and coordinate with the FOH Management and Service Team throughout service to ensure all guests receive a 5 Star experience while maintaining all F&T standards.

Morning/Afternoon Shifters:

Operation of Floor cleaning machine throughout entire dining room and restrooms. Scrub and mop bar area.

Cleaning of all restrooms in restaurant.

Restocking of all paper products throughout restaurant.

Operation of leaf blower to clear the outside and parking area surrounding restaurant.

Clean and sanitize all cooking items and utensils throughout AM prep shift.

Clean (3) compartment sink at end of shift, and refill for PM shift.

Clean dish machine, and refill for PM shift.

Maintain clean work environment in kitchen dish area.

Change and clean (3) compartment sinks when needed throughout the production shift. (minimum every 2 hours)

Change and clean the dish machine once every 2 hours or if needed more often.

Clean entire dish area of all food debris and water. (Close to Open)

Remove garbage from kitchen and transfer to outside garbage area, replace garbage cans and garbage can liners when needed.

Must be able to lift 50#'s.

Must show up on time and in uniform.