Job Description
SUMMARY: Under the supervision of the Stewarding Supervisor, the associate is tasked with comprehensive cleaning, sanitization, storage, and maintenance of all dishes, glassware, utensils, pots, and back of the house (BOH) areas.
ESSENTIAL DUTIES AND RESPONSIBILITIES: The exhibit was conducted in accordance with all health department regulations, as well as the departmental policies and procedures of Frenchman’s Creek & Country Club.
· Cleaning and Sanitizing: Properly clean and sanitize all kitchen areas, including restaurants, the banquet department, and bar equipment. This includes dishes, glassware, utensils, pots, hot/cold boxes, and displays. Restock items as necessary. Dish Machine Operation: Operate dish machines according to company and manufacturer specifications. At the end of each shift, break down, clean, and sanitize the dish machine. Detergent and Sanitizer Use: Use the correct measurements of detergent and sanitizer in the dishwasher and three-compartment sink. Inspect, pull, and stack cleaned items, returning soiled items for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. Also, sort, soak, and wash or re-wash silverware. Break down dirty bus tubs. Floor Maintenance: Clean and maintain floors throughout the kitchen and other areas as needed. Trash Management: Remove and empty trash cans, ensuring that the dumpster area is clean.
· Compliance: Adhere to all regulations and procedures of the Food and Beverage Department, ensuring compliance with government regulations and sanitation guidelines.
· Equipment Maintenance: Ensure that all equipment is properly maintained, reporting any issues to the appropriate staff.
· Inventory Management: Ensure that the inventory of stewarding items is organized and that storage areas are clean and labeled.
· Organizational Skills: Display superior organizational and time management skills.
· Attendance: All associates are responsible for clocking in and out of their shifts and authorized breaks. It is essential to sign in and out on the department’s physical assignment sheets.
· Additional Duties: Additional responsibilities may be allocated by the director of the department.
QUALIFICATIONS:
· Professionalism: Maintain a positive demeanor characterized by excitement, enthusiasm, and an outgoing personality, while projecting professionalism.
· Team Interaction: Interact effectively with a diverse team of individuals.
EDUCATION AND/OR EXPERIENCE:
· High school diploma or equivalent and related experience are preferred.
· Knowledge of basic kitchen sanitary guidelines and basic dish machine operations is preferred.
LANGUAGE SKILLS:
· Communicate in English, listen attentively, and engage in conversation.
PHYSICAL DEMANDS: In the performance of this role, associates are frequently required to stand, walk, utilize their hands for tasks such as gripping or feeling, reach with their hands and arms. Furthermore, associates are often required to lift and/or move items weighing up to 50 pounds. The specific visual capabilities necessary for this position include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
WORK ENVIRONMENT: Associates may encounter various environmental factors associated with restaurant settings, including, but not limited to, secondhand smoke and excessive noise. The work environmental characteristics outlined above are representative of the conditions associates may face while performing the essential functions of this position. The restaurant and kitchen environments are typically characterized by a hectic, fast-paced atmosphere that can be both crowded and noisy.
SAFETY: Promptly and discreetly notify managers and/or Human Resources of any observed illegal acts or internal ethics violations. All associates must work safely and follow departmental and company procedures.
Job Type: Full-time
Pay: $16.00 per hour
Expected hours: 32 per week
Benefits:
Shift:
Work Location: In person
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