The Kitchen Steward/Dishwasher’s primary objective is to provide a clean and safe kitchen area for our staff. This position will also wash and clean tableware, pots, pans and cooking equipment. The steward will also keep the dish room and equipment clean and organized and will restock the employee cafeteria with the necessary supplies.

ESSENTIAL DUTIES:

• Maintain a Guest focus while performing duties.
• Assumes 100% responsibility for the cleanliness of dishware.
• Load, run and unload dish machine.
• Monitor dish machine water temperature and detergent/sanitizer/chemical levels to ensure sanitary wash cycle.
• Keep the dish machine clean and report any functional or mechanical problems to the Chef immediately.
• Properly washes, sanitizes and stores all tableware and kitchenware.
• Maintain adequate levels of clean tableware for dining room and kitchen.
• Handle tableware carefully to prevent breakage and loss.
• Maintain adequate levels of dish detergents and cleaning supplies.
• Keep dish room, food preparation and production areas clean and organized as required.
• Responsible for maintaining dish room and dish machine.
• Restocks all dishes, glassware, utensils, pots, and pans.
• Breaks down, cleans, and sanitizes the dish machine at the end of a shift.
• Bag and haul kitchen trash to dumpster.
• Complete opening and closing checklists for kitchen stations. Assists others in closing the kitchen.
• Performs additional responsibilities, although not detailed, as requested by a Chef or Food & Beverage Director at any time.
• Attends all scheduled employee meetings and brings suggestions for improvement.

ESSENTIAL JOB QUALIFICATIONS & COMPENTENCIES:

Proven success in the following job competencies:

• 
  Honesty; has honest, direct, and factual communication and actions with internal and external customers.
• Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.
• Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.
• Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.
• Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
• Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data.
• Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.
• Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.
• Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;
• Diversity: Strong commitment to diversity and equality in a company culture.
• Communication: Strong communication (verbal and written) and presentation skills.
• Multi-Tasking: Ability to operate under pressure in a fast paced environment; able to deliver effective results, meet tight deadlines and targets.
• Champion for Change: Ability to work in a fast-paced environment with little to no training when business requires.

EXPERIENCE:

• Knowledge of basic sanitary guidelines.
• Can operate dish machines to company and manufacturer specifications.
• Comprehensive understand of the English language.
• Must possess a positive attitude and work well with other team members.
• Must be able to work unsupervised.
• Must be able to communicate clearly with managers, kitchen and dining room personnel
• Be willing to follow direction and ask questions for clarification if needed.

EDUCATION:

WORKING CONDITIONS & PHYSICAL WORK DEMANDS:

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold heat and water.
• Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
• Overtime as required. (when approved)
• Able to stoop, kneel, bend at the waist and reach on a daily basis.
• Regular and on-time attendance is critical.
• Hours occasionally exceed 40 hours per week including weekends and holidays.

OTHER:

Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job.