Scullion

The scullion’s primary objective is to provide a clean and safe kitchen area at all times. Wash clean and sanitize all floors, walls, tableware, pots, pans and cooking equipment. Keep the assigned areas and equipment clean and organized.

• Assumes 100% responsibility for the cleanliness of dishware
• Load, run and unload dish washer (if applicable)
• Keep food preparation area clean and report all issues immediately.
• Monitor dish pit water temperature and chemical levels to ensure sanitary washing.
• Wash and store all tableware and kitchenware.
• Load or unload trucks that deliver or pick up food or supplies.
• Aid in the completion of opening and closing checklists.
• Maintain adequate levels of clean tableware for dining room and kitchen
• Bag and haul kitchen trash to dumpster.
• Conduct routine cleaning maintenance to prevent dust, mould, odours, corrosion and to ensure equipment are in excellent working order, safe, sanitary and presentable when use is required.
• Close the kitchen properly and follows the closing checklist for kitchen stations – assists others in closing the kitchen.
• Maintains a customer focus while performing duties
• Polish silver chafing dishes and coffee pots.
• Place washed glasses in rack to prevent breakage.
• Defrosts and cleans freezer and refrigerator.
• Cleans and culls vegetables and fruits.
• Performs any other related duties as assigned by the Head Chef or Senior Chef on duty.
• The above is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform.