Steward

Steward

At the Army Navy Country Club, Stewards are responsible and accountable for the cleanliness of the kitchen area. They also perform other duties such as organizing and stocking store rooms and walk-ins, and help with the general needs of the club and department.

Below is a list of daily cleaning standards; this list is to better help us work as team and set each shift up for success. All team members will be held accountable for the expectations listed below:

• The dishwashing machine water needs be changed every three hours; the machine will be rinsed out and cleaned prior to refiling the machine.
• Pot sink, Rinse sink and Sanitation sink water will be change every two hours; all three sinks will be scrubbed prior to refilling.
• Trash cans will be emptied mid-shift and prior to the end of each shift. All trash will be double bagged before taking downstairs.
• Floors will be swept and mopped prior to the end of each shift.
• Dish area will be clean of all dirty dishes and the dish machine will be empty and refilled with fresh water prior to the end of each shift. The exterior of the machine will be scrubbed at the end of each shift.
• Pots and pans area will be empty and all three sinks will be refilled with fresh soap and water prior to the end of each shift. Closing shift will leave the sink empty overnight.
• Closing shift will leave the dish machine empty of dishes and water; machine will be left open to dry overnight.

During your down time there are always projects to be done around the club; some examples include: organizing shelves, taking equipment such as sheet pans and hotel pans back to their floors, cleaning table bases and legs, etc.

ANCC Culinary Culture

As a member of the Army Navy Country Club team, all employees are expected to support all staff and departments in bringing the highest possible level of quality and service to our membership in all areas of club operations. Individual and team responsibilities may change as the needs of Army Navy Country Club evolve. All team members are expected to be committed to improving culinary operations, guaranteeing high quality dining experiences, coaching and training new staff, and demonstrating integrity, a positive attitude, and a relentless pursuit of excellence.

This job is a civilian position and does not require military service, including commission and enlistments.