Cleanliness: Maintain clean and sanitary work area by monitoring tables, shelves, drawers, cold prep equipment, storage bins, cutting boards, refrigeration equipment, floors, walls, ceilings, trash bins, cardboard, side towels, and station cleaning and sanitizing solutions. Shift/Hours: Part Time 28 Hours, Second ShiftPrepares raw ingredients by washing, peeling, chopping, or cutting to be used later in dishes.