Steward - All Outlets - Full Time

POSITION OBJECTIVE
Maintains kitchen work areas and restaurant equipment and utensils in clean and orderly condition. 

ESSENTIAL JOB FUNCTIONS
•Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine.
•Keeps the dish machine clean and reports any functional or mechanical problems immediately. 
•Monitors dish machine water temperature to ensure sanitary wash cycle. 
•Washes and stores all tableware and kitchenware. 
•Sweeps and mops kitchens.
•Transfers supplies and equipment between storage and work areas.
•Keeps dish room clean and organized. 
•Bags and hauls dish room trash to dumpster at designed times. 
•Handles tableware carefully to prevent breakage and loss. 
•Maintains adequate levels of dish detergents and cleaning supplies. 
•Cleans food preparation and production areas as required. 
•Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. 
•Performs other related duties as assigned by management.
•Other duties may be assigned as business demands.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
•Assist with the sets up of banquet tables.
•Assist the production area with plating assistance as deemed necessary.
•Washes and peels vegetables.
•Loads or unloads trucks picking up or delivering supplies.

EDUCATION/EXPERIENCE
•Candidates must be 18 years of age or older. High school or equivalent education required.
•Experience preferred in kitchen preparation or stewarding.

REQUIREMENTS
•Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks.
•Must be able to work in hot, wet, humid and loud environment for long periods of time. 
•Must be able to speak, read, write and understand the primary language used in the workplace.
•Must be able to read and write to facilitate the communication process. 
•Requires good communication skills, both verbal and written. 
•Must have a working knowledge of kitchen cleaning.
•Must be able to working in a standing position for long periods of time.
•Must be able to exert well-paced ability to maneuver within a kitchen.
•Must be physically able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
•Must be able to lift up to 75 lbs. on a regular and continuing basis.
•May be required to lift trays of food or food items weighing up to 30 lbs. 
•Must be able to push carts and equipment weighing up to 250 lbs. occasionally.
•Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
•Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
•Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
•Must be able to change activity frequently and cope with interruptions.