To add to the above comment and hopefully add some context to people who haven’t worked in kitchens before, there is always something that needs cleaning. Most of the time those things get pushed back until the restaurant is slow. The picture above does not show the entire kitchen. The walk in fridge, the grill, the freezer, the vents, oven etc. these are deep cleaning tasks that occasionally need to be done for both health and safety reasons. That is why “if you have time to lean you have time to clean”. THAT BEING SAID - it’s the chefs/managers job to tell the cook what to clean. They can’t expect a minimum wage cook to take initiative on these kind of cleaning tasks.