● Checks inventory and preps for daily needs. ● Ensures that upon completion of tasks, stations are cleaned and wiped. ● Ensures that boxes are broken down and garbage is placed in the appropriate receptacles. ● Ensures that prep dishes are clean and properly stored for the morning shift. ● Sets up workstations with all needed ingredients and cooking equipment. ● Preps any items that may be required for service. ● Remembers these cook temps – Fish: 145°, Beef: 155°, Ground Beef: 160°, Chicken: 165°. ● Monitors stock and informs the manager if low. ● Sets up and changes sanitization buckets. ● Ensures that all tools and plate ware are prepared for service. ● Ensures that dishes are clean and properly stored, and stations are wiped for evening shift. ● Preps and refills workstations with all needed ingredients and equipment for the evening shift. ● Ensures that all dinner service items are ready to go. Fills up beer cheese, pulls bread and shells from the walk-in, and generally ensures that you are ready with everything pre-service. ● Cleans all dishes and surfaces throughout and at the end of service. ● Ensures that dishes and tools are properly stored at the end of service. ● Covers and puts away all perishable items at the end of service. ● Performs cleaning duties. ● Cleans and maintains equipment. ● Sweeps floors. ● Takes out trash and boxes at the end of shift. ● Cleans the employee bathroom, including the sink, toilet, and floor.