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Weekend Floors / Trash

6:00pm – 8:00pm  Monday – Sunday

Aprons and hats will be provided and must be always worn by all employees.  Please be in uniform and ready to start work on time.

Job Summary

  1. Responsible for weekend kitchen floors
  2. Responsible for weekend trash
  3. Assist in the dish room as needed

Essential Functions

  1. Requires occasional lifting of up to 50 pounds throughout the day.
  2. Must be able to work on your feet for the entire length of the shift.
  3. Must be able to work in extreme conditions of hot and cold (coolers, freezers, and hot equipment).
  4. Must be able to work on potentially hazardous surfaces (i.e., wet floors).
  5. Work with and around hazardous chemical solutions (cleaning supplies).
  6. Must be able to read and extend standard recipes.

Daily Schedule

6:00 – 8:00

  • Floors and trash (B.O.H.)
  • Take out trash and boxes.  Replace trash can liners.
  • Sweep all floors well.  Move everything on wheels, sweep under everything.
  • Mop all floors with the properly measured soap solution and hot water.
  • Pay particular attention to baseboards, corners, and under equipment.
  • Change water often!  Dirty water will not clean floors.  Rinse mop well each time the water is changed.
  • Pour hot water down floor drains once per week.
  •  Leave the janitorial area clean every night.  Rinse and hang mops, clean mop bucket. Clean mop sink

Qualification Standards

  1. Knowledge in the operation of the following equipment:
    • Automatic Dish Machine
    • Garbage Disposal
    • Beverage Dispensing Equipment
  1. Completion of the Pioneer College Caterers Sanitation Training Program (ServSafe).
  2. Maintain a clean and well-organized working environment.

Accountability

You will be evaluated on the quality and quantity of food produced daily.  A policy of clean as you go will be enforced.  Worktables, sinks, carts, equipment, and floors must be clean both during and before the end of each shift.  All guidelines outlined in your employee handbook must be adhered to.  Formal written evaluations will be performed by your supervisor twice each year.

Safety Guidelines

Observing safety rules is an important part of each job in the kitchen.  Please observe all safety posters and guidelines.  Material Safety Data Sheets (MSDS) are available for all chemicals used in the kitchen.  Please familiarize yourself with their location.  Safety in the workplace is the responsibility of everyone.  Let us all work together to make our kitchen a safe place to work.

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