Steward

Ruth's Chris Steak House (Metz Culinary Management)•Wilkes-Barre, PA

13d

About The Position

The Steward assists with the setup, operation, and cleanup of the interior and exterior of the restaurant. This role washes, stores, and stocks restaurant plateware, glassware, eating utensils, cups, bowls, pots, pans, smallwares, and equipment, and correctly cleans and maintains the dishwashing machine and its surrounding area. The Steward also performs cleaning, sanitation, trash and linen removal, and closing duties, and supports other front- and back-of-house personnel as needed. The position requires maintaining a clean and safe work area, following restaurant and applicable safety, health, and sanitation guidelines, and reporting equipment defects or unsafe conditions to management. Work may take place in wet conditions, extreme cold or heat, and areas with loud equipment noise, fumes, odors, dust, or smoke. The role may require work nights, weekends, and holidays.

Requirements

At least six months of general labor experience; restaurant experience is preferred.
Ability to communicate effectively and listen attentively to supervisors and team members.
Ability to understand communication in English.
Ability to stand and maintain well-paced mobility for periods of up to eight hours.
Ability to bend, kneel, stoop, reach, and squat frequently.
Ability to bend, stoop, lift, handle, and carry food supplies, smallwares, equipment, supplies, and paper goods: at least 50 pounds constantly and up to 100 pounds occasionally.
Ability to work in wet-floor conditions; extreme cold (30 degrees); temperatures above 100 degrees; loud noise from restaurant equipment and machinery; and fumes, odors, dust, and smoke.
Use of cut gloves, which are required for all back-of-house personnel.
Maintain good grooming habits.
Availability to work nights, weekends, and holidays may be required.

Nice To Haves

Restaurant experience.

Responsibilities

Report to work on time, follow the weekly dishwashing schedule, and maintain a clean uniform that meets restaurant requirements.
Clean assigned front-of-house areas before the restaurant opens, including floors, bar floors and mats, windows, trash cans, and restrooms.
Clean and perform routine maintenance on the building exterior according to established schedules.
Set up and break down the dish machine daily, clean and polish it, and check that it is operating correctly.
Immediately report dish machine defects to a member of the management team.
Wash, store, and stock plateware, glassware, eating utensils, cups, bowls, pots, pans, smallwares, and equipment in quantities sufficient for business needs.
Frequently check the dish machine's water temperature during operation.
Regularly remove trash from the dish room and kitchen, take it to the dumpster, and clean and sanitize trash cans while keeping them lined.
Check, remove, and replace full linen bags regularly during the shift.
Assist front- and back-of-house personnel with spot-cleaning floors, carpeting, walls, and furnishings.
Help restaurant personnel store received food, equipment, supplies, smallwares, and other stock items.
Maintain cleanliness and sanitation in the work area, including countertops, refrigeration units, floors, walls, and shelving.
Follow safety guidelines and practices; immediately report unsafe conditions, unsafe acts, accidents, or injuries to the Chef or Manager on Duty.
Complete station closing duties and assist the Chef, Restaurant Manager, and other kitchen personnel with closing and kitchen cleanliness.
Follow national, state, and local safety, health, and sanitation guidelines.
Support other back-of-house positions as needed to provide a seamless guest experience.
Perform duties and maintain knowledge of standards and procedures in the RCSH Employee Training Packet – Steward.