- Whitsons Culinary Group (Philadelphia, PA)
- …* Clean scrap strainers a minimum of 5 times per day. * Keep soap dispensing systems full at all time. NEVER run machine without soap. * Put away all smallware. * ... or line servers with loading dishes onto carts. * Move carts to dish machine area and unload them. * Wash off carts after each use. * Put away stock. * Keep cleaning… more