Description

Position Summary

Clean, transport and store all china, glassware, silverware/flatware, pots, pans, service utensils and small wares used in the food and beverage operations and maintain all storage spaces for these items. Maintain cleanliness of kitchen areas.

Position Responsibilities

• Clean and sanitize all china, glassware, silverware/flatware, pots, pans, service utensils and small wares in the club


• Ensure kitchen has the requisite amounts of the above to properly open all shifts and that there are sufficient spaces and racks in which to place dirty dishes, silver, pots, and pans


• Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the club:

• Assist culinary staff during any special request or priorities as requested by the Executive Chef or the Sous Chef

Qualifications

Specific Job Knowledge, Skills and Abilities:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Food Handler’s certification is required


• Knowledge of Food and Beverage Service Operations is preferred


• Must be able to operate stewarding equipment safely and attentively


• Must be able to read and understand English and communicate to team members in a professional manner


• Knowledge and understanding of chemicals and their use and cleaning techniques


• Proactive, creative and flexible when it comes to problem solving


• Works well managing teams


• Effective decision making skills


• Demonstrates a controlled sense of urgency


• Reliable and punctual

Education

• High School or equivalent preferred

Experience

• At least five (5) years’ experience in stewarding, kitchen maintenance, kitchen operations, or a similar job category, preferably in Hospitality