Dishwasher/Steward

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• →Sorts, scrapes and racks dishes for cleaning/washing
• →Washes dishes, pots, pans, and utensils either by hand or machine in accordance with approved procedures, i.e. machine instructions or “hand dishwashing” methods, as instructed by supervisor
• →Separates and racks each type/style of dish/flatware or glass
• →Places racked items in respective storage areas in a neat proper manner, separated by type
• →Replaces washed pots and pans in proper storage area
• →Dumps all trash and garbage in kitchen as frequently as necessary or directed
• →Sweeps and mops kitchen areas as necessary
• →Removes soiled linens from kitchen to instructed designated area
• →Performs any duties as instructed by supervisor (utility, cleaning, or food prep)
• →Adhere to the Restaurant Employee Health Policy

• No allergies to cleaning compounds
• Physically capable of lifting 30-50 pounds
• Stand/walk throughout duration of shift
• Must have positive attitude and ability to work as a team member 

Schedule:

• Food & Beverage operates 6-7 days per week. As needed, Food & Beverage employees must be available for overtime hours.