STEWARD

- Ensure clean wares are stored in appropriate areas. Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.

- Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor.

- Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.

- Keep handwash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.

- Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.

- Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by the health department.

- Keep sanitation closets locked and shut.

- Ensure proper and safe handling and storage of equipment, returning equipment to the appropriate location.

- Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters in the dish room, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).

- Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.