Objective is to keep the interior and exterior pristine, meet health code standards, to prevent foodborne illnesses.
Experience cleaning restaurant equipment
Sanitize surfaces: Wipe down tables, chairs, booths, and high-touch areas in the dining room.
Floor care: Sweep, mop, vacuum, and scrub tile or hard floors daily.
Restroom Maintenance: Clean toilets, sinks, and mirrors; restock soap, paper towels, and toilet paper.
Waste Management: Empty trash bins and recycling containers, replacing liners properly
Deep Cleaning: Scrub heavy cooking equipment, kitchen hoods, and vents during off-hours.
Inventory Control: Monitor cleaning supply levels and request restocks when low.
*Must speak english