STEWARD

Wash and clean tableware, pots, pans and cooking equipment. Keep the dish-room and equipment clean and organized.

• Load, run and unload the dish machine.
• Keep the dish machine clean and report any functional or mechanical problems immediately.
• Monitor dish machine water temperature to ensure sanitary wash cycle.
• Wash and store all tableware and kitchenware.
• Keep dish room clean and organized.
• Maintain adequate levels of clean tableware for dining room and kitchen.
• Bag and haul dish room trash to dumpster at designed times.
• Handle tableware carefully to prevent breakage and loss.
• Maintain adequate levels of dish detergents and cleaning supplies.
• Clean food preparation and production areas as required.
• Ability to stand up to 10 hours.
• Ability to lift up to 50lbs.
• Ability to bend, stoop, grasp throughout entire shift.
• Hands will be submerged in hotel water and chemicals during shift.

• No previous restaurant experience required.
• Be able to work in hot, wet, humid and loud environment for long period of time.
• Be physically able to lift, reach, bend and stoop.