Steward

About the Role

The Steward is responsible for washing all dishes, pots, pans, service ware, and glassware effectively while minimizing breakage. They assist with food preparation, cleaning of the kitchen, restaurant, and bar areas, and maintain a clean, dry, orderly, and safe work environment.

Responsibilities

• Maintain complete knowledge of correct maintenance and use of equipment, including dishwashing machines and manual systems.
• Complete opening and closing side duties as assigned.
• Assist in cleaning all areas of the kitchen, including floors, walls, ceilings, and work surfaces.
• Separate waste materials into four groups: food matter, glass & plastic recycling, cardboard and paper, and non-recyclable trash.
• Maintain an organizational system for glass, china, and silverware under the direction of the Executive Chef or Sous Chef.
• Pick up and replace used pots, pans, and cooking equipment during meal service.
• Keep the service line stocked with plates and serving equipment.
• Separate and deliver plate ware, glassware, and silver to appropriate storage places.
• Bring recycling and waste material to proper storage locations.
• Monitor and maintain cleanliness, sanitation, and organization of assigned stations and service areas.
• Operate sanitation equipment, including automatic dish machines, glass racks, pot sinks, mop buckets, and trash compactors.
• Properly use, store, and dispose of soaps, detergents, chemicals, abrasives, bleach, and sanitizers.
• Wash soiled dishes, plates, glassware, and silverware in the automatic dish machine.
• Wash and scrub pots, pans, and large pieces in a pot sink to ensure they are free of food particles.
• Keep all floor surfaces clean, dry, and free of grease residue or buildup; sweep and mop the kitchen floor at least 3 times a day.
• Change, wash, and scrub color-coded recycling bins as necessary.
• Maintain knowledge of and comply with all departmental policies, health, MSDS, and OSHA regulations.
• Assist other team members with duties as needed.
• Maintain cleanliness and appearance of all food and beverage stations.
• Follow maintenance programs and cleaning schedules; document and report maintenance needs.
• Attend meetings, monthly inventories, and scheduled training sessions.

Requirements

• Ability to communicate effectively with co-workers and management.
• Perform duties with attention to detail, speed, accuracy, follow-through, courtesy, and cooperativeness with minimal supervision.
• Follow established chemical safety and dispensing guidelines.
• Work well under pressure, handle multiple tasks, and maintain organization and concentration.
• Stand for an 8-hour shift (excluding mandatory breaks).
• Punctuality and regular, reliable attendance.
• Strong interpersonal skills and ability to work well with co-workers and the public.
• Troubleshoot dish machine equipment malfunctions.
• Operate all sanitation equipment properly.

Physical Demands

• Endure various physical movements such as reaching, bending, and stooping.
• Stand and/or walk continuously throughout the shift.
• Sufficient manual dexterity to grasp, load, and carry trays.
• Endure repetitive motions for extended periods.
• Ability to grasp, bend, stoop, push, pull, and lift or carry loads up to 50 lbs.

Pay

Hourly rate: $18.00/hr