Key Responsibilities and Required Skills for a Kitchen Cleaner

🎯 Role Definition

The Kitchen Cleaner, often referred to as a Kitchen Porter or Steward, is the operational backbone of our culinary team. This role is far more than just cleaning; it's about being the guardian of the kitchen's sanitation, safety, and organizational standards. The individual in this position ensures that our chefs have a clean, safe, and well-organized environment to create exceptional food, directly impacting the health and safety of our guests and the overall reputation of our establishment. This position demands a keen eye for detail, a strong work ethic, and the ability to thrive in a fast-paced, high-pressure setting.

📈 Career Progression

Typical Career Path

Entry Point From:

General Laborer or Warehouse Worker
Janitorial or Custodial Staff
Entry-level Hospitality or Fast Food Roles

Advancement To:

Prep Cook or Commis Chef
Lead Kitchen Steward or Kitchen Supervisor
Facilities or Maintenance Assistant

Lateral Moves:

Receiving and Storeroom Clerk
Hotel Houseperson or Public Area Attendant

Core Responsibilities

Primary Functions

Operate and meticulously maintain commercial dishwashing machines, ensuring optimal water temperature, proper chemical dosage, and efficient cycle management to sanitize all dishware, glassware, and flatware to the highest health code standards.
Manually scrub, wash, and sanitize all pots, pans, and kitchen utensils that are not suitable for the dish machine, using the three-sink method (wash, rinse, sanitize) effectively.
Systematically clean and sanitize all food preparation surfaces, workstations, and cooking equipment, including countertops, cutting boards, mixers, and slicers, throughout the shift and during closing procedures.
Perform thorough cleaning of all kitchen floors by sweeping, collecting debris, scrubbing with degreasing agents, and mopping to ensure a non-slip, hygienic surface in all kitchen areas, including walk-in refrigerators and freezers.
Execute deep cleaning procedures for major kitchen equipment on a regular schedule, including ovens, grills, fryers, and stovetops, breaking them down as required to remove grease buildup and carbonization.
Manage the kitchen's waste disposal system by emptying all trash, recycling, and compost bins regularly, replacing liners, and transporting waste to the designated external disposal area.
Clean and de-clutter all dry storage areas, shelving units, walk-in refrigerators, and freezers, ensuring proper organization and rotation of stock to facilitate an efficient workflow for the culinary team.
Adhere strictly to all local health department regulations, food safety protocols (like HACCP), and internal sanitation standards at all times to prevent cross-contamination and ensure public safety.
Assist in receiving, unpacking, and properly storing all food and supply deliveries, verifying items against invoices and placing them in their designated storage locations.
Maintain the cleanliness and organization of the dish pit area, ensuring a constant and efficient flow of clean dishes back to the service lines, especially during peak service hours.
Regularly inspect, clean, and maintain sanitation stations, including handwashing sinks, ensuring they are fully stocked with soap, paper towels, and sanitizer.
Break down and clean kitchen mats, running them through the dishwasher or pressure washing them to remove embedded grease and soil.
Polish silverware, glassware, and other service items as needed to ensure they are presentable for guests.
Monitor, manage, and restock all cleaning supplies and chemicals, notifying the Kitchen Manager or Supervisor when inventory is low to ensure no disruption in cleaning operations.

Secondary Functions

Provide support to the culinary team during high-volume periods by assisting with basic food preparation tasks such as washing vegetables, peeling potatoes, or portioning ingredients under the direction of a chef.
Proactively identify and immediately report any equipment malfunctions, safety hazards, or maintenance needs to the management team to ensure a safe and functional work environment.
Maintain the cleanliness and orderliness of back-of-house common areas, including staff break rooms, restrooms, and locker areas.
Support banquet and event operations by transporting equipment, setting up temporary dishwashing stations, and assisting with post-event breakdown and cleanup.
Participate actively in all scheduled staff meetings, safety training sessions, and chemical handling workshops to stay current on best practices and company policies.
Collaborate with the front-of-house team to ensure a steady supply of clean glassware, flatware, and service plates are available for seamless guest service.

Required Skills & Competencies

Hard Skills (Technical)

Commercial Dishwasher Operation: Proficiency in operating and performing basic maintenance on high-temperature and chemical-sanitizing dish machines.
Chemical Safety and Handling: Strong knowledge of cleaning chemicals (degreasers, sanitizers, detergents), their proper use, dilution rates, and associated safety protocols (WHMIS/OSHA).
Food Safety Knowledge: A solid understanding of fundamental food safety and sanitation principles, including cross-contamination prevention and temperature danger zones. A Food Handler's Certificate is a strong asset.
Physical Stamina and Strength: The ability to stand for extended periods (8+ hours), lift and carry heavy objects (up to 50 lbs), and perform repetitive motions in a hot and humid environment.
Equipment Cleaning: Experience in breaking down, cleaning, and reassembling various pieces of kitchen equipment.

Soft Skills

Attention to Detail: An exceptional eye for cleanliness and the ability to spot imperfections, ensuring that every item and surface meets rigorous hygiene standards.
Time Management & Prioritization: The ability to manage multiple tasks simultaneously in a high-pressure environment, prioritizing duties to support the kitchen's workflow effectively.
Teamwork and Collaboration: A cooperative attitude and the ability to work effectively with chefs, servers, and other kitchen staff to achieve common goals.
Reliability and Punctuality: A strong work ethic demonstrated by consistent on-time attendance and a commitment to completing all assigned tasks thoroughly.
Resilience Under Pressure: The capacity to remain calm, focused, and efficient during extremely busy service periods.
Proactive and Self-Motivated: The ability to work independently with minimal supervision, identifying tasks that need to be done without being asked.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or equivalent is generally required.

Preferred Education:

ServSafe Food Handler's Certification or equivalent local food safety certification.

Relevant Fields of Study:

Hospitality and Tourism
Culinary Arts

Experience Requirements

Typical Experience Range: 0 - 2 years. While direct experience is valued, we prioritize a strong work ethic and a positive attitude.

Preferred: 6+ months of experience working as a dishwasher, kitchen porter, or in a janitorial role within a high-volume restaurant, hotel, hospital, or institutional food service setting.