Kitchen Steward

Personal Hygiene

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption.

• Disinfect hands before handling food.

• Wear a hat/hairnet and proper footwear at all times.

Maintenance and Reporting

• Report maintenance issues immediately to appropriate personnel (e.g., management or maintenance).

• Receive deliveries, store perishables properly, and rotate stock as required.

Dishwashing Activities

• Rack dirty items (silverware, plate ware, etc.).

• Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.

• Spray all racked items with hot water to loosen and remove food residue.

• Inspect, pull, and stack cleaned items; send soiled items back for re-scrubbing and re-washing.

• Ensure clean wares are stored in appropriate areas.

• Breakdown dirty bus tubs.

Dishwashing Machine Care

• Clean the dishwashing machine, including:

  • Removing trash.

  • Spraying the inside of the machine.

  • Cleaning and unclogging the spray arms and jets.

  • Cleaning the outer surfaces.

• Troubleshoot dishwasher malfunctions as required.

• Ensure water temperature and chemical levels are appropriate to run the dishwashing machine and complete proper documentation.

Three-Compartment Sink

• Use detergent, rinsing, and sanitizing chemicals at appropriate levels to clean dishes.

• Ensure chlorine levels are between 50–100 parts per million (ppm).

• Verify that water temperature is sufficiently hot.

Maintenance, Sanitation, and Cleaning Activities

• Follow and ensure compliance with sanitation, cleaning, and pest control procedures.

• Report any pest control issues to appropriate personnel.

• Empty trash cans, ensuring each is clean, relined, and covered.

• Maintain dumpster area properly.

• Wash and disinfect kitchen and linen storeroom areas, tools, utensils, and equipment.

• Clean and mop all assigned areas, including:

  • Sink area

  • Shelves and counters

  • Tops of chemical bottles

  • Outside of the dish machine

  • Dish room door and walls

  • Bus carts

Cleaning Supplies and Chemicals

• Organize and maintain sanitation areas and cleaning supplies.

• Hang up mops and brooms after use.

• Ensure cleaning chemicals and supplies are stored appropriately and kept separate from food products.

Hand Wash Stations

• Keep hand wash stations maintained and fully functional (e.g., soap, towels, step-on trashcan, gloves, proper signage).

Equipment Handling

• Ensure proper and safe handling and storage of all equipment.

• Return equipment to its appropriate location after use.

Required skills : 

• Ability to receive direction and perform responsibilities in a fast paced environment.
• Standing and constant moving for long periods of time (up to 8 hours per shift).
• Frequent bending and stooping.
• Lifting up to 25lbs/11 kg.
• Ability to operate certain machinery as needed.
• Positive, team player.

Work schedule : Schedule varies between 6am-12pm