Steward/Porter

About the role

CUT New York | Wolfgang Puck Fine Dining Group The PM Steward/Porter is an essential member of the back-of-house team, responsible for maintaining the highest standards of cleanliness, sanitation, organization, and overall appearance throughout CUT New York. This role supports both the culinary and restaurant teams by ensuring that dishware, cookware, equipment, kitchen areas, and designated restaurant spaces are consistently clean, safe, and service-ready. The ideal candidate takes pride in maintaining a clean and organized environment, works efficiently in a fast-paced setting, and understands that exceptional hospitality begins with a safe, sanitary, and well-maintained restaurant. This role is an evening position. Must be available during evening hours.

Responsibilities

• Sort, rinse, and properly load glassware, china, silverware, cookware, utensils, and kitchen equipment into dish racks for machine washing.
• Unload, sort, and properly store clean items, ensuring china, glassware, cookware, and utensils are readily available to the culinary and service teams.
• Rewash items as necessary to ensure they meet established cleanliness and sanitation standards.
• Wash pots, pans, trays, and other kitchen equipment by hand as required.
• Monitor dish machine operation, including wash and rinse temperatures, water levels, and overall functionality; promptly notify management of any issues.
• Change dish machine water as needed and maintain the dish machine and surrounding area in clean, sanitary working condition.
• Fill and empty soaking tubs using appropriate cleaning and sanitizing solutions.
• Assemble and disassemble dish machine components as needed for thorough cleaning.
• Set up and break down the dishwashing area before and after service.
• Maintain cleanliness and organization throughout designated kitchen, back-of-house, storage, receiving, and service areas.
• Sweep and mop kitchen and designated restaurant floors, keeping surfaces clean, dry, and free of hazards.
• Clean, roll, and properly store floor mats.
• Immediately clean spills and other hazards to help maintain a safe working environment.
• Clean and sanitize designated equipment, work surfaces, shelving, and other areas as directed.
• Perform routine cleaning of restrooms and other designated restaurant areas.
• Empty trash and recycling throughout the restaurant and transport waste to designated disposal areas.
• Maintain cleanliness and organization around exterior dumpster and waste disposal areas.
• Break down and properly dispose of cardboard and other waste materials.
• Assist with moving, organizing, and storing supplies, equipment, and other