The Steward is responsible for certain duties including, but not limited to, setting up and maintaining a clean and sanitized serving area, cleaning and sanitizing equipment, and cleaning dishes. This role complies with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service and maintains quality control standards. The Steward will clean, sanitize and properly stock all dishes, pots, pans, flatware and glassware, and store them in proper areas. Daily cleaning tasks include dry storage, walk-in shelving, steam tables, hoods and exhaust systems. The Steward will also empty kitchen trash receptacles and properly dispose of garbage, while incorporating safe work practices into job performance. The role requires the ability to work independently when necessary and an understanding of food safety and sanitation processes. The ability to be on feet for the majority of the day and walk far distances is necessary. Willingness to work nights, weekends, and holidays is required.
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Career Level
Entry Level
Education Level
No Education Listed