Steward

Metz Culinary Management•Wilkes Barre, PA

11d•Onsite

About The Position

The Steward assists with setup, operation, and cleanup of the restaurant’s interior and exterior. The role washes, stores, and stocks plateware, glassware, utensils, cups, bowls, pots, pans, smallwares, and other equipment; correctly cleans and maintains the dishwashing machine; and keeps the dish machine area clean and sanitary. The Steward also supports front- and back-of-house personnel, helps store incoming food and supplies, and maintains a clean, safe, and sanitary environment for guests and team members. The position requires physical mobility and handling of supplies and equipment, including frequent standing, bending, kneeling, reaching, and squatting. Work may involve wet floors, extreme cold and heat, loud equipment, fumes, odors, dust, and smoke. Cut gloves are required for safety. The role may require work nights, weekends, and holidays.

Requirements

At least 6 months of general labor experience; restaurant experience is preferred.
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, 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 bend, kneel, stoop, reach, and squat frequently.
Ability to work in wet-floor conditions, extreme cold (30 degrees), temperatures above 100 degrees, loud equipment and machinery noise, and environments with fumes, odors, dust, and smoke.
Wear cut gloves, as required for back-of-house personnel safety.
Maintain good grooming habits.

Nice To Haves

Restaurant experience.

Responsibilities

Report to work on time, wear a clean uniform that meets restaurant requirements, and report to the dishwashing station according to the weekly schedule.
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, including its arms, screens, and baskets; clean and polish it thoroughly.
Check that the dish machine operates correctly and report defects promptly to management.
Wash, store, and stock plateware, glassware, utensils, cups, bowls, pots, pans, smallwares, and equipment in quantities sufficient for business needs.
Frequently check dish machine water temperature during operation.
Regularly remove trash from the dish room and kitchen, take it to the dumpster, clean and sanitize trash cans, and keep them lined with clean liners.
Regularly check, remove, and replace full linen bags.
Assist front- and back-of-house personnel with spot cleaning floors, carpeting, walls, and furnishings.
Assist restaurant personnel with storing incoming food, equipment, supplies, smallwares, and other stock items.
Maintain cleanliness and sanitation of the work area, including countertops, refrigeration units, floors, walls, and shelving.
Follow safety guidelines and practices; immediately report unsafe conditions or acts, accidents, and injuries to the Chef or Manager on Duty.
Complete station closing duties and assist the Chef, Restaurant Manager, and kitchen personnel with closing duties and kitchen cleanliness.
Follow applicable 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.