Steward

BHC•Charleston, SC

53d

About The Position

The Steward is responsible for maintaining cleanliness, sanitation, and organization in the kitchen and food preparation areas. This includes washing and properly storing all pots, pans, utensils, tableware, and kitchen equipment. The Steward supports the culinary team by ensuring a clean, safe, and efficient working environment that aligns with the culture and standards of BHC. DUTIES & RESPONSIBILITIES: Act with integrity, honesty, and knowledge that promote the culture of BHC. Ensure that all guests feel welcome by supporting seamless back-of-house operations. Maintain clean, organized, and safe workstations consistent with restaurant philosophy and standards of excellence. Recognize opportunities for improvement and offer positive solutions for change. Operate with professionalism, respect, teamwork, patience, compassion, and initiative at all times. Understand and follow all programs, procedures, specifications, and training. Represent the restaurant professionally through effective communication and cooperation with all team members and partners. Clean, transport, and store all pots, pans, utensils, and tableware efficiently and properly. Wash soiled dishes, pots, pans, and equipment using dish machines or designated sinks. Use proper cleaning chemicals in accordance with OSHA regulations and safety guidelines while cleaning and sanitizing all kitchen preparation areas, equipment, and storage areas. Set up, organize, and replenish stewarding workstations with necessary supplies and equipment. Clean and maintain food service carts, walk-in coolers, freezers, service elevators, and loading dock. Assist culinary staff with sanitation needs, special requests, and end-of-shift breakdowns. Fulfill the required daily and after-hours cleaning and upkeep of the kitchen and equipment. Report shortages, maintenance needs, or safety hazards to supervisors promptly.

Requirements

Strong communication and teamwork skills.
Flexibility to work a variety of shifts, including weekends and holidays.
Ability to communicate effectively with management and team members.
Knowledge of safe handling procedures for all kitchen and service equipment.
Ability to work effectively in a fast-paced environment and adapt to changing priorities.
Ability to stand and work on your feet for long periods (up to 8 hours or more).
Ability to bend, stoop, reach, squat, and stretch to perform cleaning and storage tasks.
Regularly required to lift up to 30 lbs; occasionally lift up to 50 lbs; occasionally push and/or pull up to 250 lbs.
Ability to work in extreme temperatures (freezers at -10°F, kitchens at +110°F) for extended periods.
Ability to maneuver carts and equipment weighing up to 250 lbs.
Requires manual dexterity and fine motor skills to handle small items, operate equipment, and perform cleaning tasks.
The ability to move quickly and easily around is important. This may involve walking, standing, climbing stairs, and potentially navigating crowded areas.
Must tolerate noise levels that may require raised voice communication.
Good vision and hearing are important for a safe operation, task execution, observing details, reading instructions, and communicating effectively with colleagues and guests.

Nice To Haves

Prior restaurant or hospitality experience preferred.
High school diploma or equivalent preferred.

Responsibilities

Maintaining cleanliness, sanitation, and organization in the kitchen and food preparation areas.
Washing and properly storing all pots, pans, utensils, tableware, and kitchen equipment.
Supporting the culinary team by ensuring a clean, safe, and efficient working environment.
Acting with integrity, honesty, and knowledge that promote the culture of BHC.
Ensuring that all guests feel welcome by supporting seamless back-of-house operations.
Maintaining clean, organized, and safe workstations consistent with restaurant philosophy and standards of excellence.
Recognizing opportunities for improvement and offer positive solutions for change.
Operating with professionalism, respect, teamwork, patience, compassion, and initiative at all times.
Understanding and following all programs, procedures, specifications, and training.
Representing the restaurant professionally through effective communication and cooperation with all team members and partners.
Cleaning, transporting, and storing all pots, pans, utensils, and tableware efficiently and properly.
Washing soiled dishes, pots, pans, and equipment using dish machines or designated sinks.
Using proper cleaning chemicals in accordance with OSHA regulations and safety guidelines while cleaning and sanitizing all kitchen preparation areas, equipment, and storage areas.
Setting up, organizing, and replenishing stewarding workstations with necessary supplies and equipment.
Cleaning and maintaining food service carts, walk-in coolers, freezers, service elevators, and loading dock.
Assisting culinary staff with sanitation needs, special requests, and end-of-shift breakdowns.
Fulfilling the required daily and after-hours cleaning and upkeep of the kitchen and equipment.
Reporting shortages, maintenance needs, or safety hazards to supervisors promptly.