Steward

Description We are seeking a motivated and detail-oriented Steward (Kitchen) to supports the Club’s Kitchen operation by maintaining a clean, organized, and well-stocked back-of-house environment and by managing operating supplies. This is a hybrid role that combines stewarding duties (dish and ware washing, kitchen sanitation, banquet set up and proper equipment storage and care) with receiving responsibilities (inventory records), ensuring the kitchen and dining outlets have what they need to operate smoothly and in compliance with health and safety standards. Responsibilities Perform thorough cleaning and sanitizing of kitchen surfaces, equipment, utensils, and storage areas following food safety procedures.Operate kitchen equipment safely and efficiently, including dishwashers, ovens, mixers, and other appliances.Handle manual tasks such as heavy lifting of supplies and moving equipment while adhering to proper lifting techniques.Follow strict sanitation protocols to ensure compliance with health regulations and safety standards.Support food handling procedures during catering or banquet events to ensure quality and safety standards are met consistently.Requirements Stewarding Hire and train Dishwashers (may need to assist Dishwashing Staff at times)Work with Executive Chef on Dishwashers weekly scheduleOperate and maintain dish machines, pot sinks, and ware washing equipment, ensuring all dishes, glassware, flatware, and cookware are properly washed, sanitized, and storedMaintain hand washing areas making sure soap and towels are stocked dailyMaintain cleanliness of kitchen floors, walls, drains, hoods, and equipment in accordance with health department and Club sanitation standardsRemove trash, recycling, and food waste on a regular schedule and keep receiving and storage areas free of clutter and hazardsReport equipment malfunctions, safety hazards, or maintenance needs to the Chef or Clubhouse Manager promptlyAll buffet setup per event in coordination with Houseman Staff and sales TeamSupport banquet and event turnover by ensuring Buffet equipment, china, glass, and silver are cleaned and stored in the proper areas.The following will work closely and in coordination with the Purchasing Manager. Receive and verify deliveries against invoices, checking for accuracy, quality, and correct pricing before accepting in coordination with Purchasing ManagerReceive and Store deliveries rotating stock using first-in, first-out (FIFO) principles in coordination with Purchasing ManagerInform Purchasing Manager and Executive Chef of all shortages on deliveriesMaintain organized purchasing invoices complete with general ledger coding through avid on a timely basisConduct or assist with periodic physical inventory counts and reconcile counts against system recordsMonitor stock levels across storerooms, walk-ins, and dry storage to prevent shortages or overstockingAssist with monthly kitchen food inventoryPhysical Requirements • Ability to stand, walk, bend, and reach for extended periods• Ability to lift, push, or pull up to 50 pounds• Exposure to varying temperatures, including walk-in refrigeration and freezer units, hot kitchen equipment, and wet floor surfacesBenefits 85% paid health carePaid vacation and holidays6% matching 401(k) after 1 year of employmentBridge toll fee reimbursement with Fastrak transactions