• Summary of the main function/purpose of the position:

A kitchen steward is required to maintain the kitchen and surrounding areas in a clean, sanitary manner by following cleaning requirements and adhering to the health & hygiene regulations of the company policies and procedures.

• 
  Key Principal duties/responsibilities:

• Collect the appropriate cleaning materials and equipment needed to do one's job
• Assist in the setup and break down of service areas for all special functions
• Clean stove, oven, grill, and refrigerator by using the proper cleaning supplies needed
• Wash all utensils, such as pots, pans, and trays by hand using cleaning detergents
• Wash dishware and glasses by hand or machine
• Follow proper sanitizing procedures
• Transport food supplies, such as meats, fruits, and vegetables to proper storerooms
• Any other reasonable request made by management

• 
  Accountability: Areas in which the position is accountable/responsible:

• 
  Work with coworkers as a team, front, and back of the house
• Follow all of the company’s non-negotiables and Mission, vision, and values

Line cooks are to have passion, respect, excellence, motivation, enthusiasm, and reliability

V. Educational and/or equivalence in experience requirements: (Example Only)

Specialized or technical educational requirements: (Examples Only)

Certification or licensing requirements: (Example Only)

VI. Specialized equipment or machines used in the course of the duties of the position.

• Dishwasher
• Food thermometer
• Sanitizer
• Dish soap
• Cleaning of kitchen equipment

VII. Physical demands: (specifics to the job itself)

• Constant standing over a long period of time.
• Be able to lift 40-50lb

VIII. Work Environment:

• Hot working areas
• Kitchen