Scope of Position:Reporting to the Executive Sous Chef, the successful candidate will assist the Stewarding Supervisor in maintaining the cleanliness of all kitchens, restaurants and throughout the operation.Responsibilities:                To perform sanitation and cleanliness duties to maintain kitchen restaurants and work areas.To keep equipment and utensils in clean and orderly condition.Perform all general cleaning duties of kitchen facilities.Performed all duties in accordance with departmental and Resort policies.Maintains the cleanliness and sanitation of the garbage area.Monitor chemicals and water temperature during shift.Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.Re-stocks all supplies in the assigned areas.Operates and maintains dishwashing equipment.Maintains cleanliness in assigned station and or stations.Stores cleaned items in the proper location.Keeps kitchen floors and stewarding areas clean and free of dirt /germs.Perform tasks of a reasonable nature as and when requested by senior management. 
