Steward / Dishwasher

Sage Hospitality•Raleigh, NC

8d•$15 - $16•Onsite

About The Position

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware. The role gathers, rinses, loads, washes, inspects, and stores dishware, and manually cleans cookware and equipment that cannot be washed automatically. It also maintains dishwashing equipment, keeps the dish room and kitchen clean and sanitary, handles kitchen trash, and sweeps loading dock and kitchen entrance areas. The position pays USD $15.00–$16.00 per hour.

Requirements

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

Responsibilities

Gather dirty dishware, clear away leftovers and trash, rinse dishes, and stack them in dishracks for washing.
Load dishracks onto the belt in the correct position and operate the automatic dishwashing machine according to instructions.
Load dishwashing solutions into automatic dispensers and monitor and adjust detergent and chemical output.
Unload, inspect, and store clean dishes in specified carts and shelves.
Manually scrub, inspect, dry, and put away pots, pans, and other equipment that cannot be machine-washed.
Polish silver, stainless steel, and pewter used in food service.
Maintain automatic dishwashing equipment in good condition and 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.