1.Remove garbage regularly. 2.Sanitize and wash utensils, equipment, pots, pans, and other items and store properly. 3.Help to organize work stations and areas before/during/after service. 4.Ensure that containers, cups, etc. are constantly replenished during service. 5.Always observe dish machine performance and report any issues immediately. 6.Sanitize the kitchen area including floors. 7.Put stock and supplies away in the proper locations, making sure everything has a label and date. 8.Clean or prepare various foods/food items for cooking or serving. 9.Clean garbage cans, carts, and various stay-in-place equipment. 10. Complete other duties assigned by supervisor(s).