Steward (Dishwasher)/Prep Cook

Description

The Alotian Club is seeking a motivated and energetic steward. Stewards at The Alotian Club assist in dishwashing, day-to-day preparation of food, as well as cleanliness and organization of the kitchen and related areas. The ideal candidate is a team player with a strong work ethic and a “can do” mentality. Ideal candidates take a tremendous amount of pride in a job well done and take ownership of their workstation. They come prepared to work for the day, with a positive attitude, and an “all hands on deck” mentality willing to assist the team with additional tasks as assigned by the Executive Chef/Sous Chefs. 

About The Alotian Club

The Alotian Club is an ultra-private, luxury golf club located in Roland, Arkansas. Founded by Warren Stephens, son of former Masters Chairman Jackson Stephens, it is the first (and still only) golf course in Arkansas ever to make America’s 100 Greatest, and has been ranked since 2011. One of the nation’s top golf course architects, Tom Fazio, designed the 18 hole course and the club has Arkansas’s only full-time caddy program. The Alotian Club prides itself on creating a positive, team-driven culture and a safe, enjoyable work environment.

PM20

Requirements

 Essential Duties & Responsibilities

· Responsible for the safe operation of the dishwasher machine and maintaining a clean, sanitary and orderly work area.

· Washes all wares including pots, plans, flatware, and glasses, by hand or using dishwashers and three compartment sinks.

· Correctly places and stores clean equipment, dishes, and utensils in assigned storage areas.

· Moves dishwashing supplies and equipment from storage to work area by hand or using hand trucks.

· Participate in pre and post shift cleaning and organization to include but not limited to: kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping.

· Cleans trash receptacles with water or steam when necessary.

· Ensures work areas remain safe, clean, and orderly, adhering to all company, local, and state guidelines regarding health, safety, and sanitation.

· Assist with preparing food items according to chef specifications, including but not limited to preparing produce, meats, condiments, and other simple dishes. 

· Assists with unloading, inspection, and storage of raw ingredients and supplies.

· Maintain adequate supplies such as towels, gloves, chemicals, mops, buckets & report needs to the management team.

· Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.

· Stocks serving stations, cupboards, refrigerators, and other assigned areas with necessary dishes and utensils.

· Report any problems with food product, kitchen equipment or work area to the Executive Chef/Sous Chef(s) immediately.

· Performs other related duties as assigned. 

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Able to lift and carry a minimum of 50 lbs. with correct posture. Must be able to work continually standing and walking during a shift. Position requires flexibility in scheduling and ability to work nights/weekends/holidays as becomes necessary. Occasional off-site duties in catering may be requested. Appropriate knife and culinary skills to complete tasks with an emphasis on the highest level of quality. 

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is most always required to walk and work with hands and arms,  lift up to 50 pounds and/or drive a golf cart.The employee is most always required to talk and/or hear. The employee is constantly required to use their vision to perform an activity such as but not limited to: preparing food items, restocking product and cleaning and or resetting his or her work station.