Description:

The Steward is responsible for the daily cleanliness and upkeep of the kitchen and surrounding work areas, dining room, locker room, restrooms, public areas and sidewalk. The steward also operates the dishwashing machine and cleaning all soiled china, glassware, flatware and kitchen pots, pans and small wares. This position is hourly-based.

Requirements:

Essential Duties: -Report to station at scheduled time with required supplies to complete the scheduled shift -Follow directions and warning labels properly that have been printed on the cleaning supplies -Must be able to communicate clearly with his/her managers -Must be able to communicate clearly with his/her teammates -Keep his/her work area production to the level required by the Executive Chef -Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards. -Ability to recognize and report maintenance problems with kitchen equipment to managers -Before finishing a scheduled shift, assist neighboring stations to complete remaining primary goals in order to disperse workloads equally.

Additional Info:

Reports to: Executive Chef, Executive Sous Chef and Head Steward