Dishwasher/Steward

Position Title: Dishwasher/Steward Reports to: Executive Chef, Executive Sous Chef, Sous Chef FLSA Status: Hourly, Non-exempt JOB SUMMARY The Dishwasher/Steward position is responsible for the general cleanliness of the main kitchen dish area and other Food & Beverage kitchen prep areas. This position washes and properly store all cooking utensils, china equipment, flatware, and glassware. ESSENTIAL DUTIES INCLUDE, but are not limited to Washes all wares in dishwashing machine or by hand according to applica ble food safety and other codes and regulations set for by the DHEC. Polishes all silverware, platters and chafing dishes. Collects trash from kitchen areas: empties garbage cans and washes and re0lines with new bags; breaks down boxes, crates and removes debris. Examines garbage for misplaced silverware, dishes, glassware and other reusable items Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators, and walk-ins. Washes and cleans receiving, trash and other kitchen-related areas Sweeps and mops kitchen floors Stores all dishes and other wares in proper areas Cleans dish machine and dish area according to pre-established schedule Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms Maintain inventories of soap, chemicals and paper towels Transfers supplies and equipment between storage and work areas Handles all china and glassware carefully to minimize breakage Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris Assists in completing weekly kitchen cleaning and maintenance list Cleans and safely stores all brooms, mops and other cleaning equipment in proper places Uses all chemical cleaning supplies in a safe and careful manner and is aware of the MSDS booklet (location and content) Helps food servers by prioritizing the washing of specified service items Understands and consistently follows proper sanitation practices including those for personal hygiene Performs other appropriate tasks assigned by the Culinary Management Team EDUCATION AND/OR EXPERIENCE High School diploma or GED. JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS Ensure that kitchen area is kept clean and tidy at all times to prevent any health or safety hazards Wash dishes, glassware, utensils, pots and pans and other small wares according to equipment operating requirements and the club’s standard operating procedures Reports all accidents, illnesses or “near-miss” incidents immediately to manager on duty or supervisor Knowledge of and ability to perform required role during emergency situations Ability to work as part of team in a fast-paced environment Ability to follow directions, verbal and written Knowledge of and ability to perform required role during emergency situations LICENSES AND CERTIFICATIONS ServSafe food safety certification, preferred PHYSICAL REQUIREMENTS Must be able to move about the kitchen to access and use equipment and items needed for recipes Must be able to identify cleaning products and their labels for usage Frequent position of self to reach product, glassware, dishes and cookware Occasional lifting and carrying of items up to 50lbs Involves working in a kitchen environment with some exposure to heat, humidity and noise