Kitchen Steward

Job DescriptionSUMMARY OF POSITION
Delivers exceptional service to patrons in accordance with company standards and protocols. Undertakes all responsibilities to enhance guest satisfaction and maintain a high-quality work environment as directed by the supervising manager. Ensures that kitchen workspaces, dining areas, dishware, cutlery, equipment, and utensils are spotless and in optimal condition.

POSITION ACTIVITIES AND TASKS
Dishroom Operations

• Arrives at work well-groomed, in a clean and appropriate uniform, and practices excellent personal hygiene.
• Organizes soiled dishes, cutlery, and glassware into washing trays.
• Pre-rinses all items designated for washing.
• Loads trays into the dishwasher.
• Unloads dishes, cutlery, and glassware from washing trays and supplies kitchen staff and servers.
• Cleans pots and pans in a three-compartment sink.
• Allows dishes and utensils to air dry without stacking.
• Ensures all cutlery is kept out of waste.
• Maintains cleanliness of personal workstations and surrounding areas.
• Completes side tasks during downtime, including but not limited to; rolling cutlery, restocking condiment stations, cleaning work areas, and maintaining restrooms.
• Keeps the General Manager and Manager on Duty informed of any issues and suggests alternative solutions for consideration.

Support for Team Members

• Clears soiled dishes from the cooking line and replenishes with clean items.
• Maintains the dish area and prep kitchen in an organized, swept, mopped, and dry state.
• Cleans and restocks the employee restroom.
• Assists in organizing food deliveries.
• Breaks down boxes and disposes of trash and recyclables.
• Picks up the parking lot and surrounding grounds.
• Supports kitchen staff with food preparation while adhering to safe food handling practices.
• Assists with additional tasks as directed by the manager on duty.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS

• Requires extensive standing and walking for up to 8 hours.
• Must be able to see at a distance (20 feet) and at close range (12 inches), distinguish between shapes, and utilize peripheral vision to avoid hazards.
• Must communicate clearly.
• Exposure to heat, steam, smoke, and cold.
• Requires reaching heights of approximately 6 feet and depths of feet.
• Must possess a high level of mobility and flexibility in the provided space.
• Time management skills are essential.
• Must be able to read, write, and perform basic arithmetic calculations.
• Must be able to control and utilize fingers for writing, slicing, chopping, and operating equipment.
• Must fit through openings 30 inches wide.
• Must be able to work irregular hours under pressure during busy periods.
• Involves bending, reaching, and walking.
• Capable of carrying trays of food products weighing up to 50 pounds for distances up to 30 feet.
• Ability to lift up to 50 pounds.
• Exposure to dishwashing and cleaning chemicals.

SUPERVISION RECEIVED:
Receives guidance and training from the Kitchen Manager or Manager on duty regarding specific procedures and assignments.

KNOWLEDGE AND SKILL REQUIRED:
Basic skills such as sanitation, safety, and customer service can be acquired through in-house training.

EXPERIENCE REQUIRED:
No prior experience necessary.

Disclaimer
This position description is not intended to be an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with the job. It is intended to accurately reflect the principal job elements essential for making decisions related to job performance, employee development, and compensation. The incumbent may perform other duties and responsibilities as required.

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