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SVIH MANAGEMENT LLC

Discussion

Steward- San Vicente Santa Monica

Open 31d

Payrate: $22.00 per hour

Position Purpose

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.
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