Description:

Department Kitchen Reports to Executive Sous Chef, Executive Chef Job purpose Kitchen steward who cleans and maintains kitchen by washing dishes, mopping floors, maintaining trash, and working with kitchen team to keep up on pots, pans, and necessary kitchen equipment. Duties and responsibilities Responsible for washing of dishes for AM service and banquets, cleaning of floors, management of trash cans, organization of dish tank. Daily tasks include but are not limited to peeling of potatoes & onions, management of expo table after staff meal, management of dish window and dish carts throughout service, management of dirty glassware/dishes in break room. All other duties as assigned by the Executive Sous Chef and Executive Chef.

Requirements:

Qualifications Presents a positive, professional image. Must be self-motivated and customer service oriented. Reliable and predictable attendance. Position requires ability to work evenings, weekends, and holidays. Proof of Hep A vaccination required.