CoralTree Hospitality Group
Overview
Position Summary:
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 tasks assigned by the chefs, including food preparation, cleaning of the kitchen, restaurant and bar areas, machine/manual washing of 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.
Hourly rate $17.50/hr
Responsibilities Essential Job Functions:
Maintain complete 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 plateware, glassware, and silver to appropriate storage places.
Bring all recycling and waste material to the proper storage locations.
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 towel dispensers, soap dispensers, recycling equipment, composting receptacles, trash receptacles, large trash compactors and portable refuse containers.
Properly use, store, and dispose of all soaps, detergents, chemicals, abrasives, bleach, and sanitizers.
Wash soiled dishes, plates, china, platters, glassware, and 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 food particles.
Keep all floor surfaces, including rubber mats, clean, dry, and free of grease residue or buildup.
Sweep and mop the entire kitchen floor at least three times a day or as needed.
Change, wash, and scrub all color‑coded recycling bins and replace them during the day as necessary.
Maintain complete knowledge of and comply with all departmental policies and service procedures.
Keep work area clean and organized while maintaining health, MSDS, and OSHA regulations.
Understand and maintain all OSHA requirements regarding the use and operation of the aforementioned equipment and supplies.
Secondary Job Functions:
Assist other team members with duties as needed.
Maintain cleanliness and appearance of all F&B stations.
Follow maintenance program and cleaning schedule.
Document any maintenance needs and submit to Supervisor.
Attend meetings and monthly inventories as scheduled.
Attend scheduled training sessions.
Qualifications Qualifications/Skills:
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:
Ability to satisfactorily communicate to co‑workers and management to their understanding.
Ability to perform assigned duties with attention to detail, speed, accuracy, follow‑through, courtesy, cooperativeness, and work with a minimum of supervision.
Ability to accurately follow established chemical safety and dispensing guidelines.
Ability to work well under pressure and handle multiple tasks at once.
Ability to be well organized, maintain concentration, and think clearly while providing service to many guests at any given time.
Ability to stand for an eight‑hour shift (excluding mandatory break times).
Punctuality and regular and reliable attendance.
Interpersonal skills and the ability to work well with co‑workers and the public.
Be able to troubleshoot dish machine equipment malfunctions.
Ability to properly operate all sanitation equipment.
Essential Physical Abilities:
Endure various physical movements throughout the day, such as reaching, bending and stooping.
Ability to stand and/or walk continuously throughout the shift to perform essential job functions.
Sufficient manual dexterity to be able to grasp, load, and carry trays.
Ability to endure repetitive motions for extended periods of time. Ability to grasp, bend, and stoop; push or pull heavy loads weighing up to 50 lbs.; and lift and/or carry or otherwise move packages and boxes.
#J-18808-Ljbffr
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 tasks assigned by the chefs, including food preparation, cleaning of the kitchen, restaurant and bar areas, machine/manual washing of 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.
Hourly rate $17.50/hr
Responsibilities Essential Job Functions:
Maintain complete 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 plateware, glassware, and silver to appropriate storage places.
Bring all recycling and waste material to the proper storage locations.
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 towel dispensers, soap dispensers, recycling equipment, composting receptacles, trash receptacles, large trash compactors and portable refuse containers.
Properly use, store, and dispose of all soaps, detergents, chemicals, abrasives, bleach, and sanitizers.
Wash soiled dishes, plates, china, platters, glassware, and 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 food particles.
Keep all floor surfaces, including rubber mats, clean, dry, and free of grease residue or buildup.
Sweep and mop the entire kitchen floor at least three times a day or as needed.
Change, wash, and scrub all color‑coded recycling bins and replace them during the day as necessary.
Maintain complete knowledge of and comply with all departmental policies and service procedures.
Keep work area clean and organized while maintaining health, MSDS, and OSHA regulations.
Understand and maintain all OSHA requirements regarding the use and operation of the aforementioned equipment and supplies.
Secondary Job Functions:
Assist other team members with duties as needed.
Maintain cleanliness and appearance of all F&B stations.
Follow maintenance program and cleaning schedule.
Document any maintenance needs and submit to Supervisor.
Attend meetings and monthly inventories as scheduled.
Attend scheduled training sessions.
Qualifications Qualifications/Skills:
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:
Ability to satisfactorily communicate to co‑workers and management to their understanding.
Ability to perform assigned duties with attention to detail, speed, accuracy, follow‑through, courtesy, cooperativeness, and work with a minimum of supervision.
Ability to accurately follow established chemical safety and dispensing guidelines.
Ability to work well under pressure and handle multiple tasks at once.
Ability to be well organized, maintain concentration, and think clearly while providing service to many guests at any given time.
Ability to stand for an eight‑hour shift (excluding mandatory break times).
Punctuality and regular and reliable attendance.
Interpersonal skills and the ability to work well with co‑workers and the public.
Be able to troubleshoot dish machine equipment malfunctions.
Ability to properly operate all sanitation equipment.
Essential Physical Abilities:
Endure various physical movements throughout the day, such as reaching, bending and stooping.
Ability to stand and/or walk continuously throughout the shift to perform essential job functions.
Sufficient manual dexterity to be able to grasp, load, and carry trays.
Ability to endure repetitive motions for extended periods of time. Ability to grasp, bend, and stoop; push or pull heavy loads weighing up to 50 lbs.; and lift and/or carry or otherwise move packages and boxes.
#J-18808-Ljbffr