Dishwasher / Steward

Appellation Lodi•Lodi, CA

1d•Onsite

About The Position

We’re looking for a dependable and hardworking Steward / Dishwasher to join our team. Behind every great dining experience is a clean and organized kitchen, and this role is essential to keeping operations running smoothly. If you enjoy working in a fast-paced environment, take pride in staying organized, and value being part of a supportive team, we’d love to meet you.

Requirements

Ability to work well in a team environment by being a supportive team member that contributes to the departmental goals; provides suggestions/recommendations in order to maintain the status of innovative leader in culinary and hospitality excellence
Ability to multitask and has strong organizational skills.
Work varying schedules to reflect the business needs including nights, weekends, and holidays
Ability to perform the essential functions of the job with or without reasonable accommodation
All candidates must undergo a physical fitness exam.
Constant – walking, standing and use of hands, arms, and legs, reaching at waist level and above shoulders, bending of neck, twisting, and turning, twisting lower arm for washing of equipment
Frequent – lifting of glass racks (empty- 10lbs and full- 15-20lbs) at and above the shoulders, kitchen items, pot, pans, and utensils; grasping, pushing, pulling, and reaching above and or below shoulder level; bending down.
Ability to climb 4–6-foot ladders and use of step stepstool, exposure to heat and coldness
Occasional – squatting, walking up and down stairs from one kitchen to another carrying up to 30 pounds

Responsibilities

Maintain and clean the facility area of receiving, outside kitchen areas, trash receptacles, dumpster area and kitchens.
Responsible for kitchen janitorial duties during business hours, which includes but not limited to trash removal, cleaning of the kitchen floor and mats
Properly pre-rinse, pre-soak, rinse, wash and sanitize each type of plate ware, silverware, pots, pans, utensils and glassware to assure top levels of sanitation.
Do not let dishes, silverware, pans and glassware build up.
Maintain and clean the equipment such as stoves, ovens, grills, hoods and tables. All under areas are to be clean of any debris
Maintain and clean the facilities walls, floor, mats, trash receptacles, doors, outside receiving area, patios and carts
Assist the chefs with cleaning or organization needed
Maintain proper use and dilution of all chemicals