Responsibilities Maintains the dish washing/utility area. Cleans and sanitizes all china, glassware, silver, pots, pans, and utensils used in the restaurant. Organizes and prepares the dish machine and area for operation. Fills the machine, sets up silver soak, prepares dish and glass racks. Distributes all cleaned items to the proper storage area. Reports any malfunction or improperly operating equipment to management. Supplies clean bus tubs for use by the restaurant staff. Maintains cleanliness and sanitation of the garbage area. Performs closing duties. Inspects and cleans all kitchen work areas, hallways, and storage areas. Works as a team with the wait staff. Ensures proper removal of trash, grease, and dirty linen from cooking area. Cleans and mops floors. Performs all cleaning and kitchen duties as outlined by the Sous Chef/Lead Dish Steward. Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems. Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers. Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community. Required to maintain proper attendance including reporting to work on time in accordance with applicable policies. Maintains a clean and organized work area. Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary.