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Maintains kitchen work area and restaurant equipment and utensils in clean and orderly condition by performing the following duties.

Essential Duties and Responsibilities include the following:

  • Washing and sorting of plates, cups, cutlery and cooking equipment.
  • Washing worktables, walks, sinks with disinfectant, refrigerators and speed racks, etc.
  • Polishes and wipes out alto shames.
  • Removes and cleans flow jets in dishwasher.
  • Transfers supplies and equipment between storage and work areas.
  • Ensure proper sorting and storage of food.
  • Organize the disposal of rubbish and waste.
  • Organize the sorting of recyclable materials.
  • Keep all work areas, cool room, storeroom and rear areas clean, swept, hosed and tidy.
  • Control the use of chemicals in the kitchen.
  • Follow correct sanitation and hygienic food handling practices.
  • Follow the restaurants regular cleaning and waste disposal practices.
  • Work safely and support others to work safely.
  • Maintain kitchen equipment and plant in good condition.
  • Support good communication among floor staff and kitchen crew.
  • Promote harmonious environment among all staff within the restaurant.
  • Communicate all concerns to the Sous Chef.
  • Ensure closing procedures are completed and signed off on by Sous Chef.

Certificates, Licenses, Registrations

ServSafe Certification preferred but will train

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