Dishwasher/Stewarding - Miami

Job Description

Job Description

The Kitchen Steward is responsible for all activities pertaining to cleaning/maintaining of Food and Beverage storage, preparation and service areas and materials. This includes control of inventories for and ensuring spotless, sanitary condition of all china, glassware, silverware, cookware and serving utensils.

Major Duties & Responsibilities:

• Operate dishwasher to properly clean all china, glassware, silverware, cookware and cooking utensils, pots/pans used in the kitchens, restaurants and banquets.
• Receives all supply deliveries for the kitchen, verifies orders received to order system and stocks supply items in various storage areas, refrigerated and dry storage.
• Stocks items in storage areas by following the FIFO (First In, First Out) method.
• Labels appropriate items as needed for storage areas.
• Re-stock all supplies in the assigned areas.
• Clean and mop kitchen floors and handle trash removal as needed or directed.
• Transport clean service ware and allocate in accordance with event order to supply the banquet function or restaurant.
• Monitor chemicals and water temperature during shift. Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.
• Wash dishes, utensils, glassware, pots, pans and equipment.
• Scrape food from dirty dishes and wash them by hand or place them in racks or on conveyor to dishwashing machine.
• Check that all dishes and utensils are clean and dry before they are put away.
• Clean and drain the dishwasher machine, and confirm the arms are clean. (When busy, water must be changed every hour)
• Inform supervisory personnel if dish machine is not operating properly.
• Learn and know use of and proper utilization of cleaning chemicals and soaps.
• Learns and know proper safety techniques for handling and recycling broken glasses and dishware.
• Maintain the cleanliness of the restaurant and kitchen areas.
• Assist in the transferring of supplies and equipment between storage and work areas.
• Communicate effectively and genuinely with guests, fellow staff members and other departments.
• Always maintain a friendly and caring demeanor in a fast-paced environment.
• Show initiative and anticipates needs in job performance.
• Demonstrate teamwork; be dependable and productive.
• Complete all opening and closing requirements as directed by Chef and/or Sous Chef.
• Complies with all company safety and risk management policies and procedures.
• Reports all accidents and injuries in a timely manner.
• Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated.
• Attends daily pre-shift meetings and monthly departmental meetings.
• Job duties descriptions will follow the terms as set out in the Employee Handbook.
• Perform other duties as assigned.