Heavy Duty Steward

Heavy Duty Steward

SUPERVISOR:  Chef, Sous Chef, Lead Cook                                                                      EXEMPT (Y/N): No

CLASSIFICATION: Non-Key Employee

SUMMARY:  

Responsible for the cleanliness of the kitchen area, to include: dishes, pots and pans, floors drains, and equipment.  Accountable for sanitation efficiency and operation of the areas of the kitchen they are assigned.
 Requires heavy equipment disassembly, cleaning and reassembly.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Pre-soak and Pre- wash dishware and silverware.

Operate Dishware machine according to manufacturer’s instructions. (See Supervisor )

Places and removes tableware from dishwashing racks.

Checks all tableware, kitchen pots and pans, utensils etc. for cleanliness and rewashes unsatisfactory cleaned items.

Stacks tableware according to size and likeness for future use in correct place.

Polishes chafers and other items as needed for service.

Reports all tableware breakages and damages of any equipment to supervisor.

Dismantles stoves, ovens, grills, and broilers on daily and weekly basis as instructed by supervisor.

Scrapes each equipment item with wire brush as needed and applies cleaning solution to clean, and reassembles each unit when all pieces have been rinsed and sanitized.

Cleans hood and ventilation system as needed.

Cleans Grease trap pans from Hood and Grills daily.

Transport food and supplies to storage areas and coolers, using the “fifo” method of rotation.

Puts supplies away.

Performs janitorial duties for all kitchens: mops floors, scrubs walls, picks up and takes out trash.

Adheres to all regulatory duties as assigned.

Follows all departmental SOP’s.

Other Duties as assigned.

KNOWLEDGE, SKILLS AND ABILITIES:

Ability to maintain confidentiality

Ability to establish and maintain professional relationships with co-workers at all levels.

Ability to work independently and meet strict time lines.

Contributes to a team effort and accomplishes related results.

MINIMUM QUALIFICATION REQUIREMENTS:

Must be eight-teen (18) years of age.

High school diploma/GED.

One year experience in Food & Beverage Operation (preferred).

Must be able to read and understand (MSDS Sheets).

Ability to carry out instructions furnished in verbal and written format.

Must be able to demonstrate ability to read and comprehend written instructions.

Must successfully pass drug screen and tribal gaming commission licensing.

TRIBAL PREFERENCE POLICY:

Members of the Jena Band of Choctaw Tribe shall be given absolute preference with respect to hiring, promotions, training, contracting, and separation from employment.  For persons who meet the minimum qualifications, preferential treatment shall be based on the following criteria and shall be given in the following order:

Enrolled members of the Jena Band of Choctaw tribe who satisfy the minimum job qualifications;

Spouses of enrolled members of the Jena Band of Choctaw who satisfy the minimum job qualifications;

Enrolled members of other recognized tribes who satisfy the minimum job qualifications;

Military Veterans;

All others who satisfy the minimum job qualifications.

EDUCATION and/or EXPERIENCE:

High school diploma/GED.

WORKING CONDITIONS:

To perform this job successfully, the individual must be able to stand long periods of time in one location. Requires lifting up to 50 lbs.

Requires transporting, pushing, pulling and maneuvering large loads weighing up to 300 lbs.

Requires normal sense of smell, taste, touch, and sound.

Requires the use of electrical equipment and sharp utensils.

Requires regular, consistent attendance.

Work area may be small with heavy production.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

CERTIFICATE/LICENSE:

Must possess or acquire Serve-safe food handler card.