The Steward is responsible for maintaining cleanliness of the kitchen, including dishwashing, and works with other kitchen personnel to maintain a sanitary and efficient operation.
DUTIES/RESPONSIBILITIES
1. Operate dish machine for thorough cleaning of china, silverware, glassware, and trays, and put them away.
2. Clean dish machine and dish area.
3. Hand wash pots and pans.
4. Transport food and supplies as required.
5. Assist with putting away stock.
6. Remove trash and clean trash cans.
7. Clean kitchen equipment and walls.
8. Sweep and mop floors nightly after service and between meals as needed.
9. Maintain sanitation and order in stock rooms, walk-ins and coolers.
10. Assist with room setups for special events.
11. Immediately report any accidents/incidents to the Lead Steward, Sous Chef, Director/Executive Chef or designee.
12. Attend and participate in workshops, seminars, and mandatory in-services as approved or required.
13. Work safely; complying at all times with Plymouth Harbor safety standards.
14. Immediately report any accidents.
15. Perform other duties as deemed necessary and appropriate, or as may be directed.
SUPERVISORY RESPONSIBILITY

• This position has no supervisory responsibility.

QUALIFICATIONS
Education:

• Less than a high school education is acceptable.

Experience:

• Experience working in a commercial kitchen is preferable.