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Dishwasher- As a dishwasher your duties included taking out the various trash cans located in the kitchen, breaking down delivery boxes and recycling them appropriately, closing down the station for the night (if closing) [see below for more information on closing and the specific tasks and chores incorporated with this job], training new dishwashers, cleaning every single piece of equipment used by the cooks throughout the day (pots, pans, utensils, etc), cleaning everything customers come into contact with (cups, dishes, and silverware). At the end of every shift we would also clean the kitchen walls located with in our station and tidy it up as much as possible for the next dishwasher. You also need to clean both the giant cutting boards in the triple sinks, when done with this the dishwasher closes the triple sinks for the night (scrubs the sinks out, drys them out, and puts a metal tray over the top of all of them)
Line Cook- As a line cook your duties would vary depending on which station you’re working and depending where you are within the kitchen hierarchy, below is an explanation of each station as well as what is expected of you throughout the night.
Fryer- At this station you’re deep frying everything ordered in the restaurant, it requires you to be fast thinking, handle stress extremely well, constantly listening and repeating orders, organizing and restocking products as needed, and be both quick and cautious on your feet. Additionally every night you're expected to clean your station walls, the chrome on the fryers, restock the mini freezer, turn off one fryer (leave one on for the closer, and close the triple sinks (clean the sinks, dry them out completely, and place a cover over them), and refill (and make two extra) sauce bottle for every wing flavor.
Flat Top- At this station you're cooking food on a giant slab of metal with is heated to an extremely high heat. This area is where you cook most of the meats and fish ordered in the restaurant and where you toast the buns for the sandwiches and hamburgers. Orders come extremely often, fast, and the demand rarely slows down once started until the dinner rush is over. Consequently this requires the line cook to be prepared for each and every shift and to know how to handle stress appropriately. Throughout ones shift the line cook must always be keeping a watchful eye on the bagged meat levels, it's disastrous for the kitchen if the line cook runs out of bagged chicken, steak, shrimp, or any other meats. Additionally the line cook working the flat top is keeping a continuous eye on the butter levels and the salt