Steward

1. Set up work station as required, including but not limited to filling dish machine, checking chemical levels, pre-soaking, and gathering required set-up equipment for appropriate work stations.
2. Operate dishwashing machine to manufacturer’s specifications and instructions.
3. Place clean dishes in assigned storage location.
4. Clean kitchen equipment, including but not limited to filters, steam tables, bus tables, carts, ovens and grills, sink, refrigerator/freezers, service areas, walls, floor.
5. Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly.
6. Responsible for cleaning all the areas of the employee break-room, including tables, chairs, electronic items such as coffee maker, microwave and refrigerator. 
7. Empty and clean trash cans when they become full, transport garbage containers from kitchen and employee break-room and work areas to dump site; adhere to recycling regulations.
8. Set up and monitor the pot sink according to procedures.
9. Sweep and mop kitchen, employee break-room, and back of the house hallways at the end of each meal period and after each spill. 
10. Monitor chemicals and water temperature during shift.
11. Advise supervisor of low inventory items; assists in receiving items and taking inventory as required.
12. Maintain high standards of sanitation at all times and maintain the cleanliness of all cooking equipment and work areas, including but not limited to: reach-ins, walk-ins and counters used during shift.  Ensure cleanliness standards in the kitchen, meeting or exceeding the state and local Health Board Inspection and hotel requirements.  Complete all cleaning functions as directed by kitchen cleaning schedule and/or supervisor.
13. Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
14. Maintain a clean and organized work area.
15. Follow all company policies and procedures, and report accidents, injuries, and unsafe work conditions to manager.
16. Ensure uniform and personal appearances are clean and professional, and maintain confidentiality of proprietary information.
17. Successful completion of the training/certification process.
18. Attend all trainings and daily, weekly and/or monthly meetings.

  The statements in this job description are intended to represent the key duties and level of work being performed.

They are not intended to be ALL responsibilities or qualifications of the job.

This position is classified as non-exempt (per the Fair Labor Standards Act) and is subject to overtime in accordance with Federal and State Regulations.