Reports to: Executive Chef, Executive Sous Chef, Sous Chef

FLSA Status: Hourly, Non-exempt

JOB SUMMARY

The Dishwasher/Steward position is responsible for the general cleanliness of the main kitchen dish area and other Food & Beverage kitchen prep areas. This position washes and properly store all cooking utensils, china equipment, flatware, and glassware.

ESSENTIAL DUTIES INCLUDE, but are not limited to

• Washes all wares in dishwashing machine or by hand according to applica ble food safety and other codes and regulations set for by the DHEC.
• Polishes all silverware, platters and chafing dishes.
• Collects trash from kitchen areas: empties garbage cans and washes and re0lines with new bags; breaks down boxes, crates and removes debris.
• Examines garbage for misplaced silverware, dishes, glassware and other reusable items
• Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators, and walk-ins.
• Washes and cleans receiving, trash and other kitchen-related areas
• Sweeps and mops kitchen floors
• Stores all dishes and other wares in proper areas
• Cleans dish machine and dish area according to pre-established schedule
• Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms
• Maintain inventories of soap, chemicals and paper towels
• Transfers supplies and equipment between storage and work areas
• Handles all china and glassware carefully to minimize breakage
• Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris
• Assists in completing weekly kitchen cleaning and maintenance list
• Cleans and safely stores all brooms, mops and other cleaning equipment in proper places
• Uses all chemical cleaning supplies in a safe and careful manner and is aware of the MSDS booklet (location and content)
• Helps food servers by prioritizing the washing of specified service items
• Understands and consistently follows proper sanitation practices including those for personal hygiene
• Performs other appropriate tasks assigned by the Culinary Management Team

EDUCATION AND/OR EXPERIENCE

JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS

• Ensure that kitchen area is kept clean and tidy at all times to prevent any health or safety hazards
• Wash dishes, glassware, utensils, pots and pans and other small wares according to equipment operating requirements and the club’s standard operating procedures
• Reports all accidents, illnesses or “near-miss” incidents immediately to manager on duty or supervisor
• Knowledge of and ability to perform required role during emergency situations

• Ability to work as part of team in a fast-paced environment
• Ability to follow directions, verbal and written
• Knowledge of and ability to perform required role during emergency situations

LICENSES AND CERTIFICATIONS

PHYSICAL REQUIREMENTS

• Must be able to move about the kitchen to access and use equipment and items needed for recipes
• Must be able to identify cleaning products and their labels for usage
• Frequent position of self to reach product, glassware, dishes and cookware
• Occasional lifting and carrying of items up to 50lbs
• Involves working in a kitchen environment with some exposure to heat, humidity and noise