Steward

JOB SUMMARY:  The Dishwasher plays a vital support role in the kitchen team by ensuring the cleanliness and sanitation of all dishes, utensils, cooking equipment, and kitchen areas. This position helps maintain a clean and organized back-of-house environment and contributes to a safe and efficient culinary operation. ESSENTIAL REQUIREMENTS Certification of culinary training or apprenticeship or at least 2 years’ experience as a pastry cook in luxury establishment Ability to communicate in English. Ability to compute basic mathematical calculations. Ability to provide legible communication.  ESSENTIAL JOB FUNCTIONS: Exemplifies commitment to Executive Branch mission of Total Member Satisfaction Communicates frequently to the Sous Chef/Executive Chef as to orders and progress on orders Controls and properly stores incoming ingredients Ensures all dishes are properly prepared sanitized and placed in the correct location Enforces strict health and hygiene standards in assigned station Attends daily briefings, meetings and training as required Reports to work at the scheduled time, neatly groomed and in the correct uniform Makes sure the kitchen is properly closed and complete the closing tasks, check out with Sous Chef/Executive Chef. Check out with Chef before leaving. Maintain and strictly abide by state sanitation/health regulations and club requirements. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Maintain complete knowledge of and comply with all departmental/club policies and procedures. Meet with Sous Chef and Executive to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Opening Shift - Turn on specified equipment and unlock secured areas; secure keys according to procedures. Complete opening duties: Set up workstation with required mise en place, tools, equipment and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards. Check production schedule and pars. Establish priority items for the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. Inspect the cleanliness and organization of the kitchen and workstations; rectify any deficiencies. Maintain throughout the shift. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. Maintain proper storage procedures as specified by Health Department and club requirements. ESSENTIAL WORK SKILLS/KNOWLEDGE: Excellent understanding of equipment, and procedures. Ability to perform job functions with attention to detail, speed, and accuracy. Ability to prioritize, organizes, communicate work and follow through. Ability to work well under pressure of meeting production schedules and timelines for orders. A desire to learn to take care of the kitchen and equipment Must be able to multitask and work in a face paced team environment Able to work varied shifts and flexible schedules Strong organizational and verbal communication skills Excellent guest and employee relations skills Ability to satisfactorily communicate in job-related English. Regular exposure to hot water, cleaning chemicals, and humid conditions. Must be able to bend, kneel, stoop, and stand for long periods. Work involves moderate noise and proximity to moving kitchen equipment. Reliable and punctual. Scrape, rinse, and load dishes, utensils, and cookware into dishwashing machines. Hand-wash large pots, pans, and specialty kitchen equipment as needed. Properly unload and organize clean items into designated storage areas. Maintain cleanliness of the dishwashing station and surrounding areas. Empty trash cans and clean receptacles; reline cans as necessary. Sweep, mop, and pressure wash floors to maintain a sanitary kitchen environment. Follow all sanitation and safety procedures in compliance with health regulations. Assist with receiving and storing kitchen supplies when needed. Communicate breakage or equipment issues to supervisor promptly. Support culinary team with other cleaning or prep duties as assigned. More detail about The Executive Branch, please visit