Steward

Svih Management; New York (NY); On-site; USD 21,000 - 30,000; Full time

Job summary

Svih Management is seeking a diligent dishwasher to adhere to club specifications and standards while washing dishes, pots, pans, and kitchenware in a high-volume restaurant.

You will maintain cleanliness and organization, follow safety and sanitation guidelines, operate dishwashing equipment, and assist in restocking and supporting kitchen operations.

Qualifications

• Must maintain a professional presence at all times
• Ability to prioritize, delegate and follow through
• High level of organization with speed and accuracy
• Able to work 8–10 hour shifts including evenings, weekends, holidays
• Basic arithmetic and ability to input data accurately

Responsibilities

• Maintain knowledge of policies, procedures and standards; follow them consistently
• Keep work areas clean, sanitary and organized
• Set up workstation with supplies, report shortages
• Use cleaning chemicals safely per OSHA regulations
• Operate and monitor dishwashing equipment and water/chemical usage
• Transport and store cleaned wares properly to prevent damage
• Restock and organize the break down area and racks
• Follow health department, sanitation and safety regulations
• Assist in inventories and report issues to supervisor
• Support Sous Chef and kitchen staff as needed

Skills

Professional presence

Prioritization

Multitasking

Interpersonal skills

Team leadership

English literacy

Education

High school diploma or GED

Culinary arts or F&B degree preferred

Job description

Adhere to club specifications and standards in operating the dishwashing machine to wash designated Restaurant and Kitchenwares, clean and maintain equipment and Dishwashing/ Kitchen/ Compactor and Storage areas. Assist in washing pots, pans and other Kitchen utensils/equipment. Complete other special cleaning projects as assigned.

Duties and Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Set up and organize workstation with designated supplies, forms and resource materials; report shortages to supervisor.
• Use correct cleaning chemicals for designated items, according to OSHA regulations.
• Set up and organize workstation with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift.
• Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies. Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard.
• Organize the breakdown area for drop off of dirty wares. Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine. Position wares in designated racks correctly and send through dishwashing machine only when full.
• Clean only designated wares in the dishwashing machine. Remove washed wares from dishwashing machine and allow to air dry. Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards. Sort, stack and store cleaned wares in designated areas. Handle all wares carefully to prevent breakage and loss.
• Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned. Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.
• Maintain cleanliness and working condition of garbage disposal. Breakdown and clean dishwashing machine and work areas.
• Clean and sanitize pots, pans, utensils and other kitchen equipment.
• Clean spills in Kitchen and work areas immediately. Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
• Transport mats to the loading dock and clean. Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
• Transport garbage containers from kitchen and work areas to dumpster; empty and clean. Adhere to recycling regulations. Clean garbage compactor and area as assigned.
• Report any damages, maintenance problems or safety hazards to the supervisor. Adhere to all Health Department, sanitation and safety regulations as required by the club.
• Organize and restock work areas for next shift.
• Clean refrigerators/freezers, service hallways, and other items as assigned.
• Complete job functions of other departmental positions as assigned.
• Assist in inventories as assigned.
• Review status of work and follow-up actions required with the Sous Chef before leaving.

Qualifications

• Must consistently display a professional presence and communication at all times
• Must be able to prioritize and delegate work with effective and consistent follow-through
• Must be highly organized with attention to detail, speed, and accuracy
• Must be self‑motivated with high energy level
• Must be a team player working with all levels of management and staff, and possess the ability to lead and motivate staff
• Must be able and willing to work 8-10 and flexible schedules, including evenings, weekends, and holidays
• Must be able to multi‑task in a fast‑paced work environment
• Must possess excellent interpersonal skills
• Must have basic knowledge of arithmetic
• Must have the ability to input data and access information on the computer
• Must possess clear thinking ability and sound judgement
• Must possess ability to remain calm and resolve problems under pressure
• Must be able to read, write, and understand the English language; bilingual Spanish preferred
• Must practice excellent personal hygiene and consistently display a professional presence
• Must be able to exercise confidentiality and discretion

Education: High school diploma or GED required; college degree in culinary arts or food & beverage preferred.

Experience: Minimum of 2 years as cleaning in a fine dining environment preferred. Experience in a quality food production, multi-outlet, high volume kitchen.

Certification: Must possess current Serve Safe handler certificate.