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