Steward/Dishwasher

Black Briar•Chicago, IL

19d•Onsite

About The Position

The Steward is an essential member of the Black Briar kitchen team. You are responsible for the cleanliness, sanitation, and operational readiness of the entire kitchen — equipment, smallwares, surfaces, and floors — across every shift. You report directly to the Sous Chef and Chef de Cuisine. This role is not in the background. It is at the center of everything we do. The Black Briar kitchen runs on a coal grill and a raw bar one flight above the steward station. The dish and steward area is located in the basement — a dedicated, fully equipped space that serves the main kitchen line above it. It is a demanding, high-standard environment where every role is taken seriously and every person is expected to show up fully. The movement between levels is constant during service and is a core part of this job. If you are comfortable with that and take pride in keeping a kitchen running, this is the place to do it.

Requirements

Prior stewarding or dishwashing experience in a restaurant environment preferred — we will train the right person
Ability to work efficiently in a fast-paced, high-volume kitchen without losing focus or standard
Reliable and punctual — this team counts on you every shift
Physically able to carry full dish racks, sheet trays, and kitchen equipment up and down one flight of stairs repeatedly throughout a shift — this is a genuine physical requirement of this specific role and candidates should understand that before applying
Physically able to stand for extended periods, lift up to 50 pounds, and work in a hot, loud, demanding environment
Ability to take direction clearly and communicate effectively with the kitchen team
A strong work ethic and a genuine willingness to be part of something being built from the ground up
Food Handler certification preferred — or willingness to obtain before start date

Responsibilities

Washing, sanitizing, and organizing all dishes, glassware, pots, pans, and kitchen equipment throughout service
Maintaining a clean, safe, and organized steward station at all times — before, during, and after service
Monitoring and restocking clean smallwares, dishware, and glassware to the line and service areas throughout the shift — which requires regular movement between the basement steward station and the main kitchen line one flight up
Maintaining kitchen cleanliness during service — floors, surfaces, and stations swept and mopped on a consistent schedule across both levels
Removing trash and breaking down boxes regularly — without being asked
Assisting with receiving, storage, and organization of product deliveries as directed
Supporting prep cooks and line cooks with basic tasks as directed by kitchen leadership
Executing a complete closing procedure — dish station clean, organized, stocked, and ready for the next shift
Maintaining full compliance with all City of Chicago and State of Illinois health and sanitation standards at all times