POSITION TITLE: Dishwasher / Steward
REPORTS TO: Executive Chef, Executive Sous Chef, Sous Chef
POSITION SUMMARY:
Responsible for washing dishes, chinaware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning, maintaining and detailing equipment. Maintains the kitchen dish washing and back area in an inspection-ready condition in accordance with local authority and safety guidelines.
DUTIES AND RESPONSIBILITIES:
Ensure the kitchen is clean, well maintained and organized at all times.
Ensure floors are dry and clean at all times.
Operate pot-washing machinery and maintain a hygienic working environment in accordance with regulations and company standards.
Adhere to all sanitation guidelines.
Assist the cooks and servers when necessary.
Collect and remove trash from all areas of the operation following established procedures.
Dispose of waste as per authority standards and adhere to recycling guidelines.
Ensure waste bin area is kept clean and tidy.
Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes, ensuring placement in the correct containers.
Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.
Cleans and sanitizes dishes and related service ware following established procedures.
Cleans large equipment as assigned, following established procedures.
Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
Knowledge and proficiency to operate industrial dishwashers.
Ensure all equipment is clean and in good working order.
Check all chemical levels and inventory.
Wash, wipe, sort, stack dishes, and load/unload dishwasher.
Wash, wipe, sort, stack and store all cleaned items in an organized and safe manner.
If any breakages or chipped items are found, remove item from circulation and inform a manager.
Clean, sanitize and close workstations.
Use and maintain all equipment according to manufacturer and department guidelines.
Report any maintenance or hazard issues to a manager.
Always maintain a clean and safe work environment.
Other duties as assigned.
PREREQUISITES:
The right candidate should have a positive attitude, communicate effectively, work under pressure, prioritize, and work efficiently.
EDUCATION:
High school or equivalent diploma.
EXPERIENCE:
Previous experience in similar role and knowledge of basic food hygiene.
Metairie Country Club is an equal opportunity employer. Applications will not be used for limiting or excluding any applicant from consideration for employment on a basis prohibited by local, state, or federal law. Applicants requiring reasonable accommodation in the application and/or interview process should notify a representative of the organization.
Job Type: Full-time (minimum of 30 hours per week)
Pay: $13.00 - $14.00 per hour
Benefits for full-time employees:
401(k) with matching
Dental & Vision insurance
Disability insurance
Health insurance
Life insurance
Paid time off
