What are the responsibilities and job description for the Kitchen Steward position at The Ranch at Rock Creek?
Position Title: Kitchen Steward
Department: Food & Beverage
Reports to: Kitchen Manager
Primary Purpose of Position:
Responsible for cleaning and maintenance of all kitchen equipment, glass/silver/china and cooking area.
Essential Duties and Responsibilities:
Maintains sanitation and cleanliness standards consistent with current health department requirements.
Maintains cleanliness and organization of all chemicals, cleaning equipment, and non-food items throughout kitchen facility.
Executes cleaning and sanitation of cooking equipment throughout kitchen as requested by Exec Chef, Exec Sous Chef, and Sous Chef.
Assists with basic food prep as well as plating assistance for banquets and special parties.
When required, participates in putting away of all food inventory.
Adheres to Ranch policies and procedures.
Acts as a role model within and outside The Ranch at Rock Creek
Performs duties as workload necessitates.
Maintains a positive and respectful attitude.
Communicates regularly and effectively with Executive Chef, Executive Sous Chef/Sous Chef about departmental issues.
Demonstrates flexible and efficient time management and ability to prioritize workload.
Consistently reports to work as required by daily and seasonal needs.
Meets departmental productivity standards.
Performs work in a safe and high quality manner.
Complies with laws, ordinances and regulations governing food preparation, service and disposal.
Preferred Education/Experience:
High School graduate or equivalent.
Some level of culinary education
Ability to basically communicate in Spanish.
Valid driver’s license.
Knowledge of raw materials, food production processes, quality control, costs and other techniques for maximizing the effective production and services of prepared food.
Knowledge of relevant equipment as it pertains to procedures and operation of safe use.
Basic knowledge of the chemical composition, structure and properties of substances and the chemical processes and transformations that they undergo. This primarily pertains to materials used for cleaning and sanitation.
Special Skills/Equipment:
1. Coordination – ability to adjust actions in relation to others’ actions.
2. Communication – ability to speak easily with others to convey information effectively and to read and understand information and ideas presented in writing.
3. Management of material resources – obtaining and seeing to the appropriate use of equipment, facilities and materials needed to do certain work.
4. Time management – effectively managing one’s own time.
5. Active listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times.
6. Equipment selection – determining the kind of tools and equipment needed to do a particular job.
This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.
Department: Food & Beverage
Reports to: Kitchen Manager
Primary Purpose of Position:
Responsible for cleaning and maintenance of all kitchen equipment, glass/silver/china and cooking area.
Essential Duties and Responsibilities:
Maintains sanitation and cleanliness standards consistent with current health department requirements.
Maintains cleanliness and organization of all chemicals, cleaning equipment, and non-food items throughout kitchen facility.
Executes cleaning and sanitation of cooking equipment throughout kitchen as requested by Exec Chef, Exec Sous Chef, and Sous Chef.
Assists with basic food prep as well as plating assistance for banquets and special parties.
When required, participates in putting away of all food inventory.
Adheres to Ranch policies and procedures.
Acts as a role model within and outside The Ranch at Rock Creek
Performs duties as workload necessitates.
Maintains a positive and respectful attitude.
Communicates regularly and effectively with Executive Chef, Executive Sous Chef/Sous Chef about departmental issues.
Demonstrates flexible and efficient time management and ability to prioritize workload.
Consistently reports to work as required by daily and seasonal needs.
Meets departmental productivity standards.
Performs work in a safe and high quality manner.
Complies with laws, ordinances and regulations governing food preparation, service and disposal.
Preferred Education/Experience:
High School graduate or equivalent.
Some level of culinary education
Ability to basically communicate in Spanish.
Valid driver’s license.
Knowledge of raw materials, food production processes, quality control, costs and other techniques for maximizing the effective production and services of prepared food.
Knowledge of relevant equipment as it pertains to procedures and operation of safe use.
Basic knowledge of the chemical composition, structure and properties of substances and the chemical processes and transformations that they undergo. This primarily pertains to materials used for cleaning and sanitation.
Special Skills/Equipment:
1. Coordination – ability to adjust actions in relation to others’ actions.
2. Communication – ability to speak easily with others to convey information effectively and to read and understand information and ideas presented in writing.
3. Management of material resources – obtaining and seeing to the appropriate use of equipment, facilities and materials needed to do certain work.
4. Time management – effectively managing one’s own time.
5. Active listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times.
6. Equipment selection – determining the kind of tools and equipment needed to do a particular job.
This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.
