Position Title: Dishwasher/Steward

Reports to: Executive Chef, Executive Sous Chef, Sous Chef(s)

FLSA Status: Hourly, Non-exempt

JOB SUMMARY

The Dishwasher/Steward position is responsible for the general cleanliness of the main kitchen dish area and other Food and Beverage kitchen prep areas. This position washes and properly stores all cooking utensils, china equipment, flatware and glassware.

ESSENTIAL DUTIES

• Washes all wares in dishwashing machine or by hand according to applicable food safety and other codes and regulations set forth by the DHEC
• Polishes all silverware, platters and chafing dishes.
• Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris.
• Examines garbage for misplaced silverware, dishes, glassware and other reusable items
• Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators and walk-ins
• Washes and cleans receiving, trash and other kitchen-related areas
• Sweeps and mops kitchen floors
• Stores all dishes and other wares in proper areas
• Cleans dish machine and dish area according to pre-established schedule
• Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms
• Maintains inventories of soap, chemicals and paper towels
• Transfers supplies and equipment between storage and work areas
• Handles all china and glassware carefully to minimize breakage
• Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris
• Assists in completing weekly kitchen cleaning and maintenance list
• Cleans and safely stores all brooms, mops and other cleaning equipment in proper places
• Uses all chemical cleaning supplies in a safe and careful manner and is aware of the MSDS booklet (Location and Content)
• Helps food servers by prioritizing the washing of specified service items
• Understands and consistently follows proper sanitation practices including those for personal hygiene
• Performs other appropriate tasks assigned by the Culinary Management Team

EDUCATION AND/OR EXPERIENCE

• High School diploma or GED

JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS

• Ensure that kitchen area is kept clean and tidy at all times to prevent any health or safety hazards
• Wash dishes, glassware, utensils, pots and pans and other small wares according equipment operating requirements and the club’s standard operating procedures
• Report all accidents, illnesses or “near-miss” incidents immediately to manager on duty or supervisor
• Knowledge of and ability to perform required role during emergency situations.

LICENSES AND CERTIFICATIONS

• ServSafe food safety certification, a plus

PHYSICAL REQUIREMENTS

• Must be able to move about the kitchen to access and use equipment and items needed for recipes
• Must be able to identify cleaning products and their labels for usage
• Frequent positioning of self to reach product, glassware, dishes, and cookware
• Occasional lifting and carrying of items up to 50 lbs.
• Involves working in a kitchen environment with some exposure to heat, humidity, and noise.

Greenville Country Club management has designed this job description to present the key duties and requirements necessary to achieve the job’s results. It is not intended to be a comprehensive list of all duties, responsibilities, and qualifications. Management reserves the right to change, rescind, add, or delete the functions of this position at any time.