What are the responsibilities and job description for the Dishwasher/Steward - Full time position at Columbus Hospitality Management?
Primary Responsibilities :
Prepare all menu items and daily specials according to standard recipes and as specified, to ensure consistency of product. Complete quality control line check for each meal period.
Supervise kitchen preparation of all stations and the production of all food.
Work closely with Front of the House manager to show service staff cooking techniques for all menu items.
Work as expediter for the kitchen as needed.
Supervise ongoing cleaning of all equipment used immediately following use and general cleaning.
Follow Executive Chef and Executive Sous Chef directives.
Provide input regarding functions, menus, policies and scheduling.
Maintain all necessary paper systems, working with the Executive Chef on a daily prep / production target for all cook
Getting picture and menu descriptions to be used for future training manuals.
Preparing and cascading daily responsibilities for kitchen staff.
Create recipes with updated costs.
Assist in controlling appropriate staffing levels in conjunction with fluctuating business levels.
Assist in the hiring, training and managing of culinary staff on proper job position requirements and expectations.
Attend all kitchen employee meetings and any meeting regarding food and beverage planning.
This position requires you to work more than 40 -50 hours per week.
Other duties as assigned.
Responsible for all ordering of Desert Pony Tavern (FIFO)
Qualifications, Education, Experience, Skills, and Abilities :
Ability to communicate effectively.
Ability to manage the production of food ensuring consistent quality.
Able to train and supervise staff effectively.
Must be able to multi-task and be detail-oriented in a fast-paced environment.
Proficient in Microsoft Word, Excel, e-mail, and internet.
Ability to work any section of the line at any time, including Grill, Sauté, Fryer, Pantry, and desserts.
Must possess the ability to interact with staff on all levels in a professional, positive, and friendly manner.
Exceptional knife skills.
Comprehensive knowledge of food preparation, holding, and storage.
Must be able to converse with guests to provide great customer service.
Ability to always maintain a professional appearance.
Holding hourly staff accountable for their respective job duties (. attendance, tardiness etc).
Ability to work a flexible schedule up to and including nights, weekends, and holidays.
Capacity to execute all duties with minimal assistance.
Comprehensive knowledge of food preparation, holding, and storage.
Must be able to converse with guests to provide great customer service.
Develop and test menu items and recipes with the executive chef and assist cooks in executing menu items.
Maintain all current sets of standards for food production while also looking to improve on current SOP’s for the core menu.
Ensure all daily cleaning assignments are complete.
Actively search for new cooking techniques and / or menu ideas.
Understand banquet operations and knowledge of daily events.
3-5 years culinary experience required.
Ensure all daily prep assignments are completed and organized.
3-5 years culinary experience required.
Physical Requirements :
Ability to move / transfer (up to 40 lbs).
Ability to remain stationary for long periods of time.
Maintain composure and objectivity under pressure.
What We Offer :
Competitive wage.
Health benefits (for full-time employees).
401(k) with company match (for all employees).
A friendly, positive work environment
Opportunities for growth and development within the company.
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