Dishwasher and Kitchen 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