Steward

General Goal:

Maintains all kitchen areas clean, including tableware and silverware.

Responsibilities:

• Arrives on time in a clean pressed uniform according to the Procedure Personal Appearance and Hygiene Standards.
• Reports to direct superior upon arrival.
• Keeps work area clean and in order.
• Makes sure that dishwashing equipment is working properly.
• Washes dishes, pots and pans and utensils used in the kitchen.
• Provides the kitchen with clean dishes.
• Keeps the kitchen and dishwashing areas clean and in order.
• Maintains all cleaning supplies in stock, such as soaps, scrubbing supplies, etc.
• At the end of each shift thoroughly cleans burners, stoves, extractors and pots, using established products.
• Keeps work utensils orderly in the different kitchen areas. Requests needed supplies.
• Fills out Storage Requisition for cleaning supplies.
• Supplies kitchen areas with dishes.
• Scrapes dishes thoroughly upon receipt.
• Takes care of not throwing silverware into the trash when scraping dishes.
• Constantly scrubs and cleans trash cans.
• Reports to immediate superior at the end of the shift.
• Does all task assigned by the Kitchen Manager/ Sous Chef.
• Upon finishing all area task, reports to the Kitchen Manager/ Sous Chef.
• Clocks out at the end of his/her shift. Picks up any trash or papers found lying around.
• Puts back in its place anything that is out of place.
• Carries out any task or job suggested by managers or those that are necessary to keep our standards of quality and those that are needed to keep our guests happy.
• Carries out all the activities written in the SOA (Anderson's Operating System).
• Knows the Quality Policies.
• Works towards achieving all quality goals.
• Helps out with constant improvement of all procedures.