Dishwasher

Applied Medical•Rancho Santa Margarita, CA

8h•Onsite

About The Position

The Hospitality Steward supports the culinary, catering, and hospitality teams by ensuring a clean, safe, and well‑organized back‑of‑house environment. This role plays a critical part in maintaining smooth kitchen operations, supporting food service execution, and upholding sanitation standards that positively impact the overall guest and team experience. This position requires on‑site attendance to support daily operations across the organization.

Requirements

Strong verbal communication skills and the ability to interact professionally with team members.
Ability to read, understand, and follow written instructions and documentation, including recipes, order sheets, and schedules.
An enthusiastic, collaborative team member with a strong work ethic and a proactive approach to daily tasks.

Nice To Haves

High school diploma or equivalent.
Previous experience in restaurant, catering, hotel, or other hospitality environments, with familiarity in back‑of‑house operations.
Experience working in fast‑paced service settings where multitasking and teamwork are essential.
Basic understanding of food safety, sanitation procedures, or commercial kitchen equipment.
Comfort using cleaning tools and chemicals in accordance with safety guidelines.

Responsibilities

Clean, sanitize, transport, and properly store all cooking equipment, dishware, and flatware used in food and beverage operations.
Demonstrate strong multi‑tasking abilities and remain effective in a fast‑paced environment.
Apply working knowledge of sanitation standards, cleanliness procedures, and safe food‑handling practices.
Communicate clearly and professionally while supporting basic banquet setup needs.
Assist with accurate, timely delivery and pick‑up of catering orders across multiple locations.
Maintain high sanitation standards for all food‑prep and contact surfaces, including grills, stoves, hoods, shelving, walk‑ins, and freezers.
Monitor, restock, and organize cleaning supply inventory.
Ensure all kitchen and back‑of‑house areas remain clean, orderly, and aligned with the established cleaning schedule.
Follow all food‑safety regulations and health‑code requirements without exception.
Keep kitchen equipment, supplies, and meeting‑space materials well organized and easily accessible.