Assist in maintaining kitchen facilities and equipment in a clean and sanitary condition; including, but not limited to, preparation counters, sinks, food containers, utensils, food racks, carts, and storerooms; and deep clean all food service equipment to ensure meeting health requirements. Coordinate with Kitchen Production Manager to forecast planned quantity of food needed for effective ordering to meet menu requirements for the purpose of ensuring sufficient supply, maximizing product usage, and minimizing food waste.