Operate commercial dishwashing equipment safely and efficiently to wash, rinse, sanitize, and organize dishes, glassware, flatware, cookware, utensils, trays, smallwares, and kitchen or service equipment according to established procedures. Report broken equipment, plumbing issues, leaks, clogged drains, unsafe conditions, pest concerns, and maintenance needs promptly, and follow established procedures for handling broken glass, sharp objects, and damaged equipment.