Busser - Dishwasher - Kitchen Steward

Busser - Dishwasher  - Stewarding - Job Description

ACCOUNTABLE TO:  Kitchen Manager and Dining Room Manager

KNOWLEDGE:

Will be expected to learn during the training process

• Thoroughly understanding and the ability to perform all duties assigned to you by your management team.
• Thoroughly understanding and the ability to operate all equipment needed for bussing/dishwashing.

JOB RESPONSIBILITES AND DUTIES

• Dishwashing
  • Operate dish machine, clean all dishware and silverware, routine maintenance of floors and waste receptacles.
• Kitchen: clean mop sink, walls, ceiling tiles, sinks, re-stock paper goods and hand soap when needed.
• Checking proper wash and rinse temperatures.
• Checking and restocking dishwashing chemicals
• Proper use of company equipment to avoid loss (dish breakage, silverware in garbage, any other improper use that may cause loss.)
• Maintain a working pace determined by the amount of business
• Products and Materials-Must maintain the correct level of par stocks, handling, and storage of all dishwashing materials.

UNIFORM CODE

• Hat or hairnet must be worn at all times
• Black T-shirt – No graphics
• Black pants
• Black or Brown, non-slip shoes
• Company Supplied Apron
• You present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, good personal hygiene, no gum chewing while on duty, etc.)