Kitchen Cleaner

Schedule: 12:00 am 6:00am
Work days: Mon-Mon

Position Summary:

The Kitchen Cleaner (KC) is responsible for maintaining cleanliness, sanitation, and safety standards in commercial kitchen environments, ensuring compliance with company procedures and applicable health regulations.

This role involves cleaning kitchen equipment, surfaces, floors, and food preparation areas, as well as handling grease removal, waste disposal, and sanitation processes. The Kitchen Cleaner plays a critical role in supporting food safety standards and maintaining a hygienic environment for kitchen operations.

The ideal candidate demonstrates attention to detail, reliability, ability to work in fast-paced environments, and strict adherence to sanitation and safety protocols.

Kitchen Cleaning and Sanitation:

• Clean and sanitize kitchen areas, including food preparation surfaces, counters, and workstations.
• Clean kitchen equipment such as ovens, grills, fryers, refrigerators, and microwaves.
• Remove grease buildup from surfaces, equipment, and floors.
• Sweep, mop, and scrub kitchen floors using appropriate cleaning methods.
• Clean walls, doors, and other surfaces within the kitchen area.

Dishwashing and Waste Management:

• Wash dishes, utensils, pots, and pans as required.
• Dispose of trash, recyclables, and kitchen waste properly.
• Maintain cleanliness of trash bins and waste areas.

Sanitation and Compliance:

• Follow all health, safety, and sanitation standards applicable to food service environments.
• Use approved cleaning chemicals and sanitizers according to guidelines.
• Prevent cross-contamination by following proper cleaning procedures.

Equipment Handling:

• Operate cleaning equipment such as floor scrubbers, pressure washers (if applicable), and dishwashing machines.
• Handle cleaning chemicals safely and store them properly.

Work Area Organization:

• Maintain an organized and clean work environment at all times.
• Restock cleaning supplies and notify supervisor when inventory is low.

Safety and Compliance:

• Follow company policies and OSHA safety regulations .
• Wear required Personal Protective Equipment (PPE) such as gloves, non-slip shoes, and aprons.
• Identify and report hazards such as spills, leaks, or unsafe conditions.

Reporting and Communication:

• Report completed tasks and any issues to the supervisor.
• Communicate effectively with kitchen staff and team members.
• Report equipment malfunctions or maintenance needs.