The Steward/Dishwasher assists cooks in preparing foods for the restaurant and maintains kitchen work areas and restaurant equipment and utensils in clean and orderly condition by washing dishes and cleaning the kitchen work areas. Minimum of six (6) months to one (1) year related experience and/or training. This is a part-time position (approximately 20 hours/week) and flexibility to cover shifts 7 days a week is necessary.

Duties include but are not limited to:

Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine.

Washes pots, pans, and trays.

Cleans work areas, equipment and utensils.

Sweeps and mops kitchen floors; washes worktables, walls, refrigerators, and meat blocks.

Loads or unloads trucks picking up or delivering supplies and food.

Transfers supplies and equipment between storage and work areas.

Stores foods in designated areas.

Segregates and removes trash and garbage and places it in designated containers.

Steam-cleans or hoses garbage containers, stairs, elevators, and walkways.

Polishes silver and glassware.

Takes inventories of china, silverware, and glassware.

Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Attends all scheduled employee meetings and brings suggestions for improvement.

Performs other duties as required within the scope of responsibility.

MINIMUM QUALIFICATIONS

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: High school diploma or general education degree (GED) preferred. Minimum of six (6) months to one (1) year related experience and/or training.

License/Certification: Must possess or be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServSafe food safety certifications. A valid driver’s license is preferred.

Language Skills: Ability to exercise excellent communication, organization, time management and listening skills. Fluency in a second language is an advantage.

Mathematical Skills: Possess basic math skills and have the ability to operate a cash register or POS system.

Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to manage priorities and be able to adapt to meet the diverse needs of our guests.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 35 pounds and occasionally lift and/or move up to 50 pounds. Constant standing with some walking. Duties are generally performed in an indoor setting. Varying schedule to include evenings, holidays and extended hours as business dictates. The employee is frequently exposed to heat from the cooking equipment. The noise level in the work environment is usually moderate to loud.

DISCLAIMER AND ACKNOWLEDGEMENT

The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, or to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job.