Steward (Dishwasher)

About the Role

Perform dishwashing and kitchen cleaning functions with a growth path to Cook, Stewarding Supervisor, Executive Steward, or Sous Chef.

Responsibilities

• Wash dishes, glassware, flatware, pots, and pans.
• Operate dishwashing and other kitchen cleaning equipment.
• Place clean dishes, utensils, or cooking equipment in storage areas.
• Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
• Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
• Sweep and wash floors and clean trash cans.
• Sort and remove trash, placing it in designated pickup areas.
• Perform food preparation functions in the event of staffing shortages or during peak periods.
• Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Requirements

• High school diploma or equivalent preferred.
• Previous stewarding experience required or equivalent training.

Work Environment

• Work schedule varies and may include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, and kneeling.

What We Believe

• People Are Our Capability
• Hearts That Serve
• Only Excellence
• Stay Nimble
• Own It