Dinner Pots and Pans
Three men, two times per week
1. Shift must be completed between 7:00 and 12:00 a.m.
2. Clean sinks before starting. Notify Proctor of FBM if sinks are consistently and unnecessarily dirty.
3. Extra Pots and Pans used to make dinner will be by the sink. If Cooks are leaving pans or the sink unnecessarily dirty, talk to the Proctor, FBM, or SHD.
4. Wash the Pots and Pans, utensils, knives, cutting boards, pitchers, microwave plates, and the grease trap from the grill (for the grease trap empty everything inside into an empty trash bag, and throw out into the dumpster).
a. Fill left sink with hot water and blue BURST P&P Detergent for washing. One or two pumps should be sufficient
b. Fill middle sink with hot water and H-101 Sanitizer for soaking. One or two pumps should be sufficient
c. Use the right sink to rinse with cold water with the hose attachment.
d. After rinsing place Pots and Pans on island to drip dry. Make sure island is clean.
e. For questions on how to use the sink please ask the Proctor, SHD, or Food Board Manager DO NOT RINSE FOOD DOWN TRIPLE SINK. USE TRASH CANS OR GD SINK IN DISH ROOM.
9. Drain sinks and clean them. Use green scrubber pads on sinks to remove film. Sinks should be shiny and clean to touch. Make sure any food caught in the traps is removed. If sink is clogged, inform Proctor, FBM, or SHD. Do not simply leave sinks clogged.
10. Wipe down the windowsill behind the sinks and the countertops to the left and right of the sink with All in One.
11. Mop up any water that has spilled onto the floor around the sink. If Dishes shift is not finished, mop entire kitchen (Dinner Cleanup should have swept), leave mop water for Dishes to use in the dish room.
a. Use Simple Green Degreaser AND Breakdown, pour equal parts (about 2 cups) into bucket, mix with cold water.
12. Return all Pots and Pans to their appropriate places in accordance to the provided labels seen in the kitchen. Keep island and other areas organized.
13. Clean island and surrounding countertops with All-in-One.
If you are out of any supply, let the Proctor or SHD know as soon as possible. Return all cleaning chemicals to proper storage area when finished with shift.