John's Island Club
Description
Essential Job Functions:
•Supervise and support utility staff in daily operations, including washing of dishes, silverware, glassware, pots, pans, and other kitchen equipment.
•Ensure all cleaned items are properly sanitized and stored in designated areas.
•Oversee and enforce regular cleaning schedules, including daily sweeping and mopping of floors in all kitchen spaces, walk-ins, snack bars, prep kitchens, and service elevators.
•Maintain cleanliness of all kitchen walls, doorways, ovens, stoves, and surfaces both above and below kitchen equipment.
•Clean and polish table tops, serving areas, and storage areas; ensure all areas meet sanitation and presentation standards.
•Ensure cleaning equipment such as brooms, mops, mop buckets, and brushes are cleaned and stored correctly after each use.
•Use only approved cleaning products and follow proper methods for safe, effective sanitation.
•Oversee and participate in the removal of trash throughout shifts; maintain and replace liners in all garbage containers to ensure sanitary conditions.
•Maintain a clean and organized dishwashing station, ensuring it is fully prepared for the next shift.
•Monitor kitchen equipment and workstations for cleanliness, order, and safe operation at all times.
•Inspect and maintain prescribed standards for all work station equipment.
•Conduct physical inspections of all cleaning tasks performed by staff to ensure adherence to cleanliness and safety guidelines.
•Lead training programs on proper cleaning procedures, chemical safety, and utility responsibilities.
•Monitor inventory of china, glassware, and flatware; alert the Executive Kitchen Steward when restocking is needed.
•Oversee utility support for club events, ensuring all setup specifications and diagrams are followed.
•Prepare kitchen areas for scheduled pest control treatments, ensuring compliance with sanitation protocols.
•Report any malfunctioning kitchen equipment to the Maintenance Department for immediate attention.
•Enforce closing shift inspections and ensure all utility staff complete their tasks thoroughly.
•Assume full operational responsibility for utility functions in the absence of the Executive Kitchen Steward.
Other Duties & Responsibilities:
•Assist during Health Department inspections and create reports with findings and corrective actions, in the absence of the Executive Kitchen Steward.
•Polish and maintain presentation equipment such as chafing dishes.
•Assist in food service support roles, including food running during buffets.
•Step in and perform duties of absent utility workers, when required.
•Perform additional duties as assigned, based on operational needs.
Requirements
Skills & Knowledge:
•Working knowledge and understanding of health, safety, and sanitation standards, as well as food service industry best practices.
•Strong leadership skills with the ability to motivate, supervise, and train a diverse team.
•Understanding of kitchen operations, including dishwashing systems and kitchen utility equipment.
•1 to 3 years of experience in hotel or high-volume kitchen environments.
•Basic understanding of cost-containment methods. Basic math skills (add, subtract, multiply, divide).
•Ability to lift and transport large quantity of dishes, silverware, pots, pans and other kitchen equipment for short distances and store appropriately. Ability to move up to 50 lbs; stand up to 8 hrs daily; perform manual cleaning tasks, as required.
Licensure/Certification: None
Essential Job Functions:
•Supervise and support utility staff in daily operations, including washing of dishes, silverware, glassware, pots, pans, and other kitchen equipment.
•Ensure all cleaned items are properly sanitized and stored in designated areas.
•Oversee and enforce regular cleaning schedules, including daily sweeping and mopping of floors in all kitchen spaces, walk-ins, snack bars, prep kitchens, and service elevators.
•Maintain cleanliness of all kitchen walls, doorways, ovens, stoves, and surfaces both above and below kitchen equipment.
•Clean and polish table tops, serving areas, and storage areas; ensure all areas meet sanitation and presentation standards.
•Ensure cleaning equipment such as brooms, mops, mop buckets, and brushes are cleaned and stored correctly after each use.
•Use only approved cleaning products and follow proper methods for safe, effective sanitation.
•Oversee and participate in the removal of trash throughout shifts; maintain and replace liners in all garbage containers to ensure sanitary conditions.
•Maintain a clean and organized dishwashing station, ensuring it is fully prepared for the next shift.
•Monitor kitchen equipment and workstations for cleanliness, order, and safe operation at all times.
•Inspect and maintain prescribed standards for all work station equipment.
•Conduct physical inspections of all cleaning tasks performed by staff to ensure adherence to cleanliness and safety guidelines.
•Lead training programs on proper cleaning procedures, chemical safety, and utility responsibilities.
•Monitor inventory of china, glassware, and flatware; alert the Executive Kitchen Steward when restocking is needed.
•Oversee utility support for club events, ensuring all setup specifications and diagrams are followed.
•Prepare kitchen areas for scheduled pest control treatments, ensuring compliance with sanitation protocols.
•Report any malfunctioning kitchen equipment to the Maintenance Department for immediate attention.
•Enforce closing shift inspections and ensure all utility staff complete their tasks thoroughly.
•Assume full operational responsibility for utility functions in the absence of the Executive Kitchen Steward.
Other Duties & Responsibilities:
•Assist during Health Department inspections and create reports with findings and corrective actions, in the absence of the Executive Kitchen Steward.
•Polish and maintain presentation equipment such as chafing dishes.
•Assist in food service support roles, including food running during buffets.
•Step in and perform duties of absent utility workers, when required.
•Perform additional duties as assigned, based on operational needs.
Requirements
Skills & Knowledge:
•Working knowledge and understanding of health, safety, and sanitation standards, as well as food service industry best practices.
•Strong leadership skills with the ability to motivate, supervise, and train a diverse team.
•Understanding of kitchen operations, including dishwashing systems and kitchen utility equipment.
•1 to 3 years of experience in hotel or high-volume kitchen environments.
•Basic understanding of cost-containment methods. Basic math skills (add, subtract, multiply, divide).
•Ability to lift and transport large quantity of dishes, silverware, pots, pans and other kitchen equipment for short distances and store appropriately. Ability to move up to 50 lbs; stand up to 8 hrs daily; perform manual cleaning tasks, as required.
Licensure/Certification: None