Steward, Restaurant​/Food Service, Dishwasher ​/ Kitchen Assistant

Overview

Position Summary: The Steward is responsible for washing all dishes, pots, pans, service ware, and glassware effectively while minimizing breakage. They will also assist with various tasks assigned by the chefs, including food preparation, cleaning of the kitchen, restaurant, and bar areas, and machine/manual washing of all china, glass, silverware, pots, pans, utensils, and equipment (both portable and stationary). Maintaining a clean, dry, orderly, and safe work environment is essential.

Hourly rate: $17.50/hr

Responsibilities

Essential Job Functions:

• Maintain knowledge of correct maintenance and use of equipment, and operate equipment as intended.
• Understand the operation of dishwashing machines and manual systems.
• Complete all opening and closing side duties as assigned.
• Assist in cleaning all kitchen areas.
• Separate waste materials into four groups: food matter, glass & plastic recycling, cardboard and paper, and non-recyclable trash.
• Maintain an organized system for glass, china, and silverware using proper racks and storage equipment under the guidance of the Executive Chef or Sous Chef.
• Pick up and replace used pots, pans, and other cooking equipment during meal service.
• Keep the service line stocked with appropriate plates and serving equipment.
• Separate and deliver ware and silver to proper storage locations.
• Transport recycling and waste materials to designated storage.
• Maintain cleanliness, sanitation, and organization of assigned stations and service areas.
• Operate sanitation equipment properly, including dish machines, sinks, and waste disposal units.
• Properly store and dispose of soaps, detergents, chemicals, and sanitizers.
• Wash dishes, plates, and glassware in the automatic dish machine.
• Scrub pots, pans, and large items thoroughly in the sink.
• Keep floor surfaces clean, dry, and free of grease; sweep and mop regularly.
• Change and clean recycling bins as needed.
• Follow departmental policies and safety regulations, including OSHA requirements.

Secondary Job Functions:

• Assist team members with duties as needed.
• Maintain cleanliness and appearance of F&B stations.
• Follow cleaning schedules and report maintenance needs.
• Participate in meetings, inventories, and training sessions.

Qualifications/Skills:

Minimum requirements include:

• Good communication skills with co-workers and management.
• Attention to detail, speed, accuracy, and courtesy.
• Ability to follow safety guidelines for chemicals and equipment.
• Capable of working under pressure and managing multiple tasks.
• Organized, focused, and able to work efficiently during service.
• Ability to stand for an entire 8-hour shift.
• Punctuality and reliable attendance.
• Good interpersonal skills.
• Ability to troubleshoot dish machine malfunctions.
• Proficiency in operating sanitation equipment.

Essential Physical Abilities:

• Ability to reach, bend, stoop, and perform physical movements regularly.
• Stand and walk continuously throughout shifts.
• Sufficient manual dexterity for handling trays and equipment.
• Ability to lift up to 50 lbs., push/pull heavy loads, and perform repetitive motions.