Steward
About The Position
The Kitchen Steward/Dishwasher’s primary objective is to provide a clean and safe kitchen area for staff. The position washes and cleans tableware, pots, pans, and cooking equipment; keeps the dish room and equipment clean and organized; and restocks the employee cafeteria with necessary supplies. The role is supervised by the Executive Chef/Director of Food & Beverage. It is classified as non-exempt and may be full-time, part-time, or on-call. The position requires regular, on-time attendance and may involve overtime when approved, hours exceeding 40 per week, and work on weekends and holidays. The job is performed standing throughout the shift and involves occasional exposure to cold, heat, and water, as well as lifting and bending activities.
Requirements
- Knowledge of basic sanitary guidelines.
- Ability to operate dish machines according to company and manufacturer specifications.
- Comprehensive understanding of the English language.
- Positive attitude and ability to work well with other team members.
- Ability to work unsupervised.
- Ability to communicate clearly with managers and kitchen and dining room personnel.
- Willingness to follow directions and ask questions for clarification when needed.
- Ability to stand for 100% of the time.
- Ability to transport up to 50 pounds occasionally and up to 35 pounds regularly.
- Ability to stoop, kneel, bend at the waist, and reach daily.
- Regular and on-time attendance.
- Ability to work overtime when approved, including hours occasionally exceeding 40 per week and weekends and holidays.
- Demonstrated honesty, collaboration, integrity, loyalty, humility, innovation, analytical ability, flexibility, problem solving, interpersonal skills, commitment to diversity, communication, multitasking, and ability to support change in a fast-paced environment.
Nice To Haves
- High school graduate or GED certificate, or equivalent work-related experience.
Responsibilities
- Maintain a guest focus while performing duties.
- Take responsibility for the cleanliness of dishware.
- Load, run, and unload the dish machine.
- Monitor dish-machine water temperature and detergent, sanitizer, and chemical levels to ensure a sanitary wash cycle.
- Keep the dish machine clean and report functional or mechanical problems to the Chef immediately.
- Wash, sanitize, and store tableware and kitchenware properly.
- Maintain adequate clean tableware for the dining room and kitchen.
- Handle tableware carefully to prevent breakage and loss.
- Maintain adequate levels of dish detergents and cleaning supplies.
- Keep the dish room and food preparation and production areas clean and organized as required.
- Maintain the dish room and dish machine.
- Restock dishes, glassware, utensils, pots, and pans.
- Break down, clean, and sanitize the dish machine at the end of a shift.
- Bag and haul kitchen trash to the dumpster.
- Complete opening and closing checklists for kitchen stations and assist others in closing the kitchen.
- Perform additional responsibilities as requested by a Chef or Food & Beverage Director.
- Attend scheduled employee meetings and bring suggestions for improvement.
- Perform other duties as assigned.
Benefits
- Medical, dental, and vision insurance for eligible employees.
- Company-paid life insurance of $25,000 for eligible employees.
- Matching 401(k) retirement savings plan, up to 5% of the employee's contribution.
- Seven paid holidays.
- Sick pay when eligible.
- Company-paid parking.
- Employee Assistance Program (EAP).
- Employee recognition programs.
- Employee referral incentive program.
- Transportation allowance.
- Dry cleaning services for up to six pieces of work clothes per week.
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What This Job Offers
Job Type
Full-time
Education Level
High school or GED
