Dishwasher/Steward

Brays Island Plantation; Sheldon (SC); On-site; USD 16,531 - 20,664; Full time

Job summary

Brays Island Plantation Restaurant is seeking a dependable dishwasher to keep dishes, utensils, and glassware clean and available for service. You will operate the dishwashing machine, hand wash when needed, and store wares properly to support a smooth kitchen flow.

This role requires physical stamina to lift up to 60 lbs, ability to work weekends and holidays, and the adaptability to move between indoor, climate-controlled areas and outdoor settings on the plantation.

Qualifications

• Washes dishes, utensils and glassware using a dishwashing machine or by hand.
• Maintains proper sanitation and cleanliness throughout the kitchen.

Responsibilities

• Wash all dishes in dishwashing machine or by hand.
• Polish all silverware, platters, and chafing dishes as necessary.
• Collect trash from kitchen areas and manage waste.
• Examine garbage for any dropped items and address accordingly.
• Wash and polish stainless steel surfaces and equipment as needed.
• Clean receiving and storage areas; sweep and mop kitchen floors.
• Store wares properly and prepare for service.
• Clean dishwashing machine after each meal period.
• Assist with minor prep for a la carte and events as directed.
• Assist with food preparation and plating as directed by Chef or Sous Chef.
• Help with deliveries, coolers, and storerooms.
• Perform other duties as assigned by supervisor.

Skills

Dishwashing

English

Job description

REPORTS TO: Executive Chef EXEMPT STATUS: Non Exempt

SUPERVISES OTHERS: No

FUNCTION

Serves as dishwasher for the Brays Island Plantation Restaurant. Responsibilities include washing and properly storing all cooking utensils, china, flatware, and glassware. Ensures that all programs and services are conducted and fulfilled in a manner consistent with the goals and objectives of Brays Island Plantation.

DUTIES AND RESPONSIBILITIES

1. Wash all dishes in dishwashing machine or by hand.
2. Polish all silverware, platters, and chaffing dishes as necessary.
3. Collect trash from kitchen areas; empty garbage barrels; wash and reline same with new bags.
4. Examine garbage for mistakenly dropped silverware, dishes, glassware, etc.
5. Wash and polish all stainless steel in kitchen, including shelves, dish cabinets, ice machines, coffee area, refrigerators, walk‑ins, etc. as needed.
6. Wash or clean receiving area and trash areas.
7. Sweep and mop kitchen to include walk‑ins and storage areas floors.
8. Store all dishes and other wares in proper areas.
9. Clean dishwashing machine after each meal period.
10. Assist minor prep for a la carte and special events to include but is not limited to; peeling onions and potatoes, shucking oysters, cleaning vegetables, slicing deli meats and cheeses, etc.
11. Assist with food preparation, plating special which includes gathering plates as directed by Chef or Sous Chef.
12. Help putting away deliveries, cleaning coolers/freezers/storerooms.

• Other assigned duties as specified by supervisor.

PHYSICAL REQUIREMENTS

1. Capable of working extended hours, to include weekends and holidays as necessary.
2. Able to see well enough to read faint or partially obscured writing or printing, with corrective lenses if needed.
3. Must be able to speak English in a clear and understandable voice so that various types of communications may be conducted with people of various levels of education and capabilities.
4. Position involves kneeling, stooping, bending, pushing, shoving, lifting, carrying and moving objects that can weigh up to 60 lbs. This can occur throughout the day.
5. This position will alternate between working indoors in a controlled climate and with proper lighting, to an outdoors setting with variable climate and lighting.
6. Must be able to interact with all types of individuals, be mentally alert, detail oriented, and with good reasoning skills.
7. Must be able to adapt to the climate with marked changes in temperature from the heat in the kitchen area to the cold of refrigerated areas.
8. Must be able to transport oneself throughout the plantation including but not limited to the golf course, restaurant, and other community areas. Must have valid state driver’s license.
9. Must be mentally alert and detail oriented with good reasoning skills.
10. Must keep neat and clean appearance, nail cut, clean uniform, etc.

ENVIRONMENTAL REQUIREMENTS

1. Must be able to work on more than one assignment at a time with frequent interruptions, changes and delays. Must be able to remain focused and work effectively, efficiently, and cheerfully under such circumstances.
2. Must be able to work effectively and cheerfully in an environment which may be stressful due to adversarial situations resulting from the proper performance of duties.
3. Must be able to work in a well‑lighted, temperature controlled area sufficient in size to allow freedom of movement to accomplish tasks. May also be exposed to the outdoor elements in an uncontrolled temperature with varied lighting.

EDUCATION AND EXPERIENCE

1. Minimum 6 months working experience or aptitude to train.
2. Knowledge of proper methods of washing and stacking dishes, including proper sanitation procedures, highly desirable.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job when circumstances change; e.g., emergencies, rush jobs, changes in personnel, workload, technological developments, etc.