Heavy Duty Steward

Jena Choctaw Pines•Dry Prong, LA

About The Position

The Heavy Duty Steward is responsible for keeping assigned kitchen areas clean and sanitary, including dishes, pots and pans, floors, drains, and equipment. The position requires disassembling, cleaning, and reassembling heavy kitchen equipment and maintaining sanitation and efficient operation in assigned areas. Duties are illustrative and not all-inclusive. The role reports to the Chef, Sous Chef, or Lead Cook and is classified as a non-key, non-exempt employee.

Requirements

Must be at least 18 years of age.
High school diploma or GED.
Must be able to read and understand MSDS sheets.
Ability to follow verbal and written instructions and read and comprehend written instructions.
Must successfully pass a drug screen and Tribal Gaming Commission licensing.
Must possess or acquire a ServSafe food handler card.
Ability to maintain confidentiality.
Ability to establish and maintain professional relationships with coworkers at all levels.
Ability to work independently and meet strict timelines.
Ability to contribute to a team effort and accomplish related results.
Ability to stand for long periods in one location.
Ability to lift up to 50 pounds and transport, push, pull, and maneuver loads weighing up to 300 pounds.
Requires normal senses of smell, taste, touch, and sound.
Requires use of electrical equipment and sharp utensils.
Requires regular, consistent attendance.

Nice To Haves

One year of experience in Food & Beverage Operations is preferred.

Responsibilities

Pre-soak and pre-wash dishware and silverware.
Operate the dishware machine according to the manufacturer’s instructions and supervisor guidance.
Load and unload tableware from dishwashing racks.
Inspect tableware, pots, pans, and utensils for cleanliness and rewash items that are not satisfactory.
Stack tableware by size and type and return it to the proper place.
Polish chafers and other items as needed for service.
Report tableware breakages and equipment damage to a supervisor.
Dismantle stoves, ovens, grills, and broilers on daily and weekly schedules as instructed by a supervisor.
Scrape equipment with a wire brush as needed, apply cleaning solution, rinse and sanitize components, and reassemble equipment.
Clean the hood and ventilation system as needed.
Clean grease-trap pans from hoods and grills daily.
Transport food and supplies to storage areas and coolers, using FIFO rotation, and put supplies away.
Perform kitchen janitorial duties, including mopping floors, scrubbing walls, and collecting and taking out trash.
Perform assigned regulatory duties and follow departmental standard operating procedures.
Carry out other duties as assigned.