Steward

** “Maintaining equipment and work areas in kitchen, banquet storage area and employee dining room in clean and organized condition” – this consists basic and routine maintenance of the dish washer and sanitizer machine without special tools or chemicals by running clean cycles, cleaning catch baskets, and ensuring that all detachable pieces are cleaned and secured. Stewards will also wipe down cold stations, clean aluminum trays in the cold buffets in the employee café, and wipe out coolers. “Assisting with the washing, peeling, and cutting of vegetables and other food preparation work required by the Kitchen Manager” - this consists of washing, peeling, and slicing, mushrooms, potatoes, lettuce, carrots, and other such vegetables without cooking, and storing washed, peeled, and cut vegetables in bins for future use by Line Cooks. ** Stewards will be responsible for washing dishes and all cooking materials by machine or hand, polishing silver, maintaining equipment and work areas in kitchen, banquet storage area and employee dining room in clean and organized condition, stocking kitchen supplies and food items/condiments for restaurant and employee café, sweeping and mopping kitchen and cafe floors, sorting and removing trash, and assisting with the washing, peeling, and cutting of vegetables and other food preparation work required by the Kitchen Manager. Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may