Venue 1 Steward

Kitchen Steward        

Status: Full-Time
Shift: Morning & Evening Shifts

Basic Function: 

Performs all general sanitation cleaning duties of kitchen facilities, equipment and dinnerware.

Responsibilities

1. Wash all chinaware, glassware, and equipment (pots, pans, utensils, etc.)

2. Put away all clean china, glassware, etc, into its designated place.

3. Maintain cleanliness of the dish-room (wash floors, sinks, walls, equipment etc.).

4. Organize dish-room area.

5. Clean up spills immediately (safety hazards).

6. Empty garbage and laundry bags as needed.

7. Mop floors and clean outside dock area.

8. Clean and stock food line in employee cafeteria (Banquet kitchen).

9. Clean, maintain, and breakdown dish machine at beginning and end of each shift.

10. Completes checklist while performing closing and opening duties.

11. Maintain dish machine, be familiar with its operation and cleaning this includes routine de-liming.

12. assure that the balance of chemicals in the Pot sinks and dish machine are maintained.

13. Be familiar with the required temperature settings and have a general knowledge of food safety handling procedures.

14. Maintain good personal Hygiene and grooming per company policy.

15. Other duties as assigned.

Minimum Requirements:

High school diploma/equivalent or up to one month related experience or training. Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Knowledge of HACCP procedures and proper food sanitation methods. Ability to work with a variety of chemicals.

Physical Requirements:

• Lifting & Carrying up to 50 pounds
• 5% Sitting
• 25% Bending
• 20% Standing
• 50% Walking
• Manual Dexterity
• Work in extreme temperature conditions