Ensures all health and safety regulations are maintained.
Ensures compliance to standards set by management in scraping, racking, stacking, and washing of china and glassware.
Maintains knowledge of sanitation, dishwashing, maintenance, and safety standards.
Fills equipment, china, glass, and silverware requirements.
Cleans kitchens, equipment and serving equipment.
Assists with expediting all banquet plate-up and distribution.
Trains new employees according to the “Five Day Training” packet.
Understands and practices the proper use of chemicals on property.
Monitors and records dish machine temperatures daily.
Assigns and monitors team member break schedules and attendance.
Covers for the Executive Steward when he/she is on PTO.
Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
Directly supervises the kitchen utility, stewards and lead stewards.
Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication
Performs all other duties as assigned.
Qualification Requirements
High school diploma or GED required.
Two years related operations experience.
Appropriate licenses, as required and ServSafe® certification, or ability to become certified, required.
Knowledge of HACCP standards required.
Must be at least 21 years of age.
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