General Accountabilities: 

• Responsible for keeping the dish room, plateware, and overall cleanliness of the kitchen areas. This includes, but is not limited to, cleaning of coolers, floors, equipment, tools, drains, and walls. 

• The steward must stock all plateware and silverware to all restaurant venues, keeping par levels intact during peak business periods. 
• Performs periodic maintenance and draining of the dish machine, de-liming, and overall cleanliness of the dish area. 
• Empty trash bins, collect, and remove waste from the floor, and work surfaces, separate recyclables and properly dispose of grease.  
• Supplies dishware to food preparation stations as needed; removes soiled dishware and cooking equipment from food preparation stations. 
• Keeps work area (floor, machine, shelving, carts, etc.) clean at all times. 

• Performs miscellaneous duties, such as polishing silver, working in storeroom and preparing for banquets, special events, etc., as assigned. 
• Maintain organization and ensure proper rack stacking, silver presoaking and operation of dish machine. 

Qualifications: 

• Six months to one-year experience in housekeeping, janitorial, and stewarding preferred. 
• Great organizational skills and attention to detail. 
• Ability to stand, lift, walk, bend, and stoop throughout duration of shift. 
• Commitment to safety guidelines.  
• Excels both independently and as part of a team.