Properly operate all sanitation equipment including but not limited to: the automatic dish machine, glass racks, storage containers, pot sinks, hand sinks, mop buckets, mops, brooms, dust pans, paper towels dispensers, soap dispensers, recycling equipment, composting receptacles, trash receptacles, large trash compactors and portables refuse containers. They will also assist with a variety of task assigned by the chefs: include by not limited to: food preparation, cleaning of the kitchen, restaurant and bar areas, machine/manual wash all china, glass, silver, pots, pans utensils, equipment (both portable and stationary) and all floor, wall ceiling and other work surfaces.