Job Title:      Steward                                              

Department: Food & Beverage                                        

Reports To:  Chef/Kitchen/F&B Manager                       

SUMMARY:

Ensure overall cleanliness of equipment, utilities, and all items with in the kitchen/restaurant to maximize hygiene standards as required. The following reflects management’s definition of essential functions for this job but does not restrict the task that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Ensure the care of washing dishes, general cleaning, sorting of dishes. Utensils. Glassware and any other items required for a smooth operation in the front of the house, kitchen(s) and back of the house including delivery dock and garbage area. 
• Follows all cleanliness standards as outlined by franchise, hotel and company
• Maintain personal hygiene standards
• Responsible for the proper sanitation and cleanliness of all kitchen and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation, slicers, stem kettles, tables and floors. 
• Maintain floors, and cleans up spills as they occur
• Follows all safety procedures and maintain organized and clean work area
• Follows all applicable health regulations

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

EDUCATION 

High school diploma or general education degree (GED) or equivalent and one year related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read, analyze 

MATHEMATICAL SKILLS

Ability to add, subtract, two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of currency and weight measurement, volume and distance.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to use hands to finger, handle, or feel and talk and hear. The colleague frequently is required to stand up to 4 hours, walk, and sit. The colleague is occasionally required to reach with hands and arms, perform repetitive motions, bending, and climbing. Occasional pushing, pulling, lifting or carrying up to 30 lbs. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a colleague encounters while performing the essential functions o this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is moderate