Reporting to the Kitchen Manager and Sous Chefs, the Kitchen Steward is responsibilities and essential job functions include but are not limited to the following:
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Operate dishwashers to clean dishes, glassware, and flatware.
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Sanitize and wash dishes and other items by hand.
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Scour pots and pans and clean and polish silverware.
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Use manual and electrical appliances to clean, peel, slice, and trim foodstuffs.
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Wash, peel and cut vegetables and fruit.
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Clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances, and equipment.
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Receive, unpack, and store supplies in refrigerators, freezers, cupboards, and other storage areas.
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Remove kitchen garbage and trash.
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Handle and store cleaning products.
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Sweep and mop the floor.
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Load bus pans and trays.
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Replenish condiments and other supplies at tables and serving areas.
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Other duties as required.
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Work is primarily in a busy restaurant or catering environment.
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Ability to work holidays, weekends, evenings and events and any other times as required as per business flow and needs.
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Ability to lift upwards of 50lbs.
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A passion for process improvement, great problem solving and decision-making abilities.
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Staff meals
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Competitive wages
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Training & Development
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Pro Shop Discounts
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Diverse and Welcoming Work Culture
Learn more about us by visiting - https://www.derrickclub.com/Our_Club/Testimonials
