The Steward adheres to specifications and standards in operating the dishwashing machine to wash designated Restaurant and Kitchen wares, clean and maintain equipment and Dishwashing/ Kitchen/ Cafeteria/ Compactor and Storage areas.

Assist in washing pots, pans and other Kitchen utensils/equipment.

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

  • Maintain complete knowledge of correct maintenance and use of equipment.

    Use equipment only as intended.

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

  • Use correct cleaning chemicals for designated items, according to OSHA regulations.

  • Set up and organize work station with designated supplies and equipment; report shortages to supervisor.

    Replenish as needed throughout the shift.

  • Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.

  • Fill the dishwashing machine with specified amounts of designated chemicals.

    Ensure the temperature level of each cycle is set to standard.

  • Organize the breakdown area for drop off of dirty wares.

  • Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine.

  • Position wares in designated racks correctly and send through dishwashing machine only when full.

  • Clean only designated wares in the dishwashing machine.

  • Remove washed wares from dishwashing machine and allow to air dry.

  • Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.

  • Sort, stack and store cleaned wares in designated areas.

  • Handle all wares carefully to prevent breakage and loss.

  • Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.

  • Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.

  • Maintain cleanliness and working condition of garbage disposal.

  • Breakdown and clean dishwashing machine and work areas.

  • Clean and sanitize pots, pans, utensils and other kitchen equipment.

  • Stock Kitchen lines with designated cleaned wares, utensils and equipment.

  • Clean spills in Kitchen and work areas immediately.

  • Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.

    ).

  • Transport mats to the loading dock and clean.

  • Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.

  • Transport garbage containers from kitchen and work areas to dumpster; empty and clean Adhere to recycling regulations.

  • Clean garbage compactor and area as assigned.

  • Report any damages, maintenance problems or safety hazards to the supervisor.

  • Adhere to all Health Department, sanitation and safety regulations as required by the hotel.

  • Organize and restock work areas for next shift.

  • Experience in busy restaurant is preferred
  • Experience in labor jobs is important.

  • Ability to lift and carry up to 50 lbs on a regular basis.

  • Must be able to work in a noisy environment standing for much of the shift.

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