Steward / Dishwasher

Sage Hospitality Group•Raleigh, NC

21d

About The Position

Under general supervision, the Steward / Dishwasher provides the restaurant and kitchen with clean and sanitary ware. The role gathers, rinses, and sorts dirty dishware; operates and maintains an automatic dishwasher; and cleans and stores dishes, cookware, utensils, and kitchen equipment. It also includes keeping the dish room and kitchen sanitary and orderly, cleaning work surfaces and floors, and removing trash and debris. Other duties may be assigned, requested, or deemed necessary by management.

Requirements

Basic knowledge of dishwashing.
Ability to see minute objects at arm’s length and read meters and controls.
Ability to bend, squat, crouch, crawl, reach, and retrieve items from above the head.
Ability to lift, push, pull, and carry up to 50 pounds, including serving trays, carts, tables, chairs, and small equipment, up to 75% of the time.
Ability to travel up to 300 feet and stand regularly throughout the shift.
Ability to understand and follow verbal and written instructions and communicate.
Ability to perform multiple tasks at once and attend to sound and sight details in crowded, noisy situations.
Ability to handle china, glassware, and fragile equipment carefully to minimize breakage.

Responsibilities

Gather dirty dishware, clear leftovers and trash, rinse items, and stack them in dish racks for washing.
Load dish racks onto the conveyor belt and position them according to machine operating instructions.
Operate the automatic dishwashing machine using its controls.
Load dishwashing solutions into automatic dispensers and monitor and adjust detergent and chemical output.
Unload washed dishes, inspect them for cleanliness, and stack them in designated carts and shelves.
Manually scrub, inspect, dry, and store pots, pans, and kitchen equipment that cannot be machine-washed.
Polish silver, stainless steel, and pewter used in food service.
Maintain the automatic dishwashing equipment in good working order according to manufacturer instructions and health compliance requirements.
Keep the dish room clean and orderly by sweeping, mopping, emptying trash, wiping counters and equipment, and organizing shelves.
Mop kitchen floors as requested and at the end of each shift; clean scheduled kitchen surfaces, including walls, ceilings, hoods, vents, and ovens.
Gather kitchen trash cans at the end of each shift and empty them into the outside trash compactor.
Sweep loading dock and kitchen entrance areas and clear litter and debris into trash bins.
Perform other duties as assigned, requested, or deemed necessary by management.