The Kitchen Steward plays a vital behind-the-scenes role in supporting the culinary and banquet teams by maintaining cleanliness, sanitation, and efficient setup of kitchen and back-of-house areas. This includes dishwashing, polishing silverware, transferring food using Queen Marys, and preparing setups for banquet and restaurant operations. This is a physically demanding role ideal for someone who thrives in a fast-paced, team-oriented environment and takes pride in cleanliness and organization. Pay Rate $19.65 #towncountrysd 

• Operate industrial dishwashing machines to clean and sanitize dishes, cookware, utensils, and glassware

• Hand-wash larger kitchen equipment and specialty items as needed

• Maintain a clean, organized dish area, kitchen, and stewarding stations

• Polish silverware and flatware to fine dining standards

• Transfer food, dishware, and supplies using carts (e.g., Queen Marys) to and from kitchen, banquet areas, and storage

• Assist with basic prep work and banquet setup, including placement of chafers, trays, utensils, and warmers

• Collect and dispose of trash, recyclables, and kitchen waste in accordance with sanitation guidelines

• Clean kitchen floors, drains, and equipment at end of shift

• Follow all health and safety regulations including proper food handling and chemical usage

• Communicate with culinary and banquet teams to ensure timely support

• Perform other duties as assigned by Executive Steward or culinary leadership

• Prior stewarding or dishwashing experience preferred

• Strong attention to cleanliness, detail, and kitchen organization

• Ability to work quickly and efficiently in a high-volume environment

• Must be comfortable working around hot surfaces, chemicals, and sharp objects

• Ability to understand and follow safety instructions and labels in English (bilingual a plus)

• Must be available to work nights, weekends, and holidays

Physical Requirements:

• Must be able to stand and walk for extended periods (8+ hours per shift)

• Must be able to lift, push, and carry up to 75 lbs (e.g., trays, bins, trash, equipment)

• Frequent bending, stooping, kneeling, and reaching required

• Must be able to maneuver heavy carts like Queen Marys through service hallways and banquet areas

• Exposure to hot water, chemicals, and humid conditions

• Must be able to work in a loud and fast-paced environment