Steward/Dishwasher

Steward

Summary: The Steward-Dishwasher provides guests and team members with clean and sanitized utensils, plate-ware, glassware, and equipment. Additionally, this position is responsible for keeping the kitchen and other back of the house storage areas spotless. The Steward-Dishwasher contributes to the maintenance and upkeep of alleyways and sidewalks surrounding the hotel and restaurant facilities.

Duties and Responsibilities:

• Cleans, transports and stores all pots, pans and other food preparation equipment and maintains the storage area where these items are kept in a clean and orderly manner

• Cleans and sanitizes all china, glassware, silverware, flatware, pots and pans used during meal service

• Ensures restaurant kitchens and all culinary spaces have the requisite amounts of the above to properly open for each shift and that there are sufficient racks in which to place dirty dishes, silverware, pots and pans

• Responsible for the proper sanitation and cleanliness of all kitchen and food preparation areas, including ovens, grills, stoves, hoods, fryers, slicers, steam tables, tables and floors

• Completes assigned side-work duties (opening, closing, ongoing)

• Operates and maintains dish-washing equipment

• Communicates with Chef, kitchen managers and service staff to maintain service efficiency and guest satisfaction

• Empties grease traps into designated area and removes and disposes of all trash in the kitchen

• Reports shortages of plate-ware, glassware, silverware

• Maintains and ensures compliance of all policies and procedures

• Assists team members in disposing of waste, and cleaning and maintain waste removal areas

• Responsible for the upkeep of team member entrances, back alleys and sidewalks surround the facility

Minimum Qualifications

• High School or equivalent education required

• 18 years of age minimum

• No prior experience required

• Food Handler Certification required or as mandated by state law

Specific Job Knowledge, Skills and Abilities

• Must be able to speak and understand the primary language(s) used in the workplace

• Requires good communication skills

• Possesses basic computational ability

• Possesses basic knowledge of banquet set-up

Physical Demands

• Must be able to stand and exert well-pace mobility for up to 6 hours in length

• Must have the ability to bend, squat and frequently lift 60 lbs on a regular and continuing basis, including but not limited to, pots and pans and trays of food or food items

• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally

• Must have the ability to bend, stoop, squat and stretch to fulfill cleaning tasks.

• Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers

• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level

• Vision occurs continuously with the most common visual functions being those of near vision and depth perception

• Requires manual dexterity to use and operate all necessary equipment