The Steward is responsible for washing all dishes, pots, pans, service ware and glassware effectively while minimizing breakage. They will also assist with a variety of task assigned by the chefs: include by not limited to: food preparation, cleaning of the kitchen, restaurant and bar areas, machine/manual wash all china, glass, silver, pots, pans utensils, equipment (both portable and stationary) and all floor, wall ceiling and other work surfaces. Maintain a clean, dry, orderly and safe work environment.

Maintain knowledge of correct maintenance and use of equipment, and use equipment only as intended.

• Maintain knowledge of dishwashing machine and manual systems.
• Complete all opening side duties as assigned.
• Complete all closing side duties as assigned.
• Assist in cleaning all areas of kitchen.

• Separate all waste materials into four separate groups. Food matter, glass & plastic recycling, cardboard and paper and non recyclable trash.
• Maintain a coherent glass, china and silverware organizational system using proper glass racks and other proper storage equipment at the direction of the Executive Chef or Sous Chef.
• Pick up and replace all used pots, pans and other cooking equipment during the course of each meal service.
• Keep the service line stocked with appropriate plates and serving equipment at all times.
• Separate and deliver plate ware, glassware, and silver to appropriate storage places

• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.

• Properly operate all sanitation equipment including but not limited to: the automatic dish machine, glass racks, storage containers, pot sinks, hand sinks, mop buckets, mops, brooms, dust pans, paper towels dispensers, soap dispensers, recycling equipment, composting receptacles, trash receptacles, large trash compactors and portables refuse containers.
• Properly use, store and dispose of all soaps, detergents, chemicals, abrasives, bleach, sanitizers
• Wash soiled dishes, plates, china, platters, glassware, silverware in the automatic dish machine.
• Wash and scrub completely all pots, pans and other large pieces in a pot sink ensuring that all pieces are free of and food particles.
• Keep all floor surfaces, including rubber mating, clean, dry and free of grease residue or buildup.
• Sweep and mop the entire kitchen floor at least 3 times a day or as needed
• Change, wash and scrub all color-coded recycling bins and replace during the day as necessary.

• Maintain complete knowledge of and comply with all departmental policies and service procedures.

• Keep work area clean and organized maintaining health, MSDS and OSHA regulations.

Understand and maintain all OSHA requirements regarding the use and operations of aforementioned equipment and supplies.

Requirements are representative of minimum levels of knowledge, skills and /or abilities.  To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.

            Essential:

1. Ability to satisfactorily communicate to co-workers and management to their understanding.
2. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
3. Ability to accurately follow established chemical safety and dispensing guidelines.
4. Ability to work well under pressure and handle multiple tasks at once.
5. Ability to be well organized, maintain concentration, and think clearly while providing service to many guests at any given time.
6. Ability to stand for an 8 hour shift. (excluding mandatory break times)
7. Punctuality and regular and reliable attendance.
8. Interpersonal skills and the ability to work well with co-workers and the public.
9. Be able to troubleshoot dish machine equipment malfunctions.
10. Ability to properly operate all sanitation equipment.