Dinner Pots and Pans Three men, two times per week
1. Shift must be completed between 7:00 and 10:00 p.m. 2. Clean sinks before starting 3. Extra Pots and Pans used to make lunch will be by the sink. If Cooks are leaving pans or the sink unnecessarily dirty talk to the SHD or Proctor. 4. Wash the Pots and Pans, utensils, knives, cutting boards, pitchers, and the grease trap from the grill (for the grease trap empty, everything inside into trash).
5. Empty sinks and clean them. 6. Wipe down the windowsill behind the sink and the countertop to the left of the sink with All in One and sponge. 7. Clean out sponges and wring out until dry. Put them in the appropriate container on windowsill 8. Mop up any water that has spilled onto the floor around the sink 9. Clean off the stove top, the oven doors, and behind the stove with All in One. 10. Return all Pots and Pans to their appropriate places in the kitchen in accordance to the provided maps seen in the kitchen. If you are out of any supply, let the Proctor or SHD know as soon as possible |