Job Description

Job Description

Job Description

Salary:

Steward/ Dishwasher

SUPERVISOR: Chef, Sous Chef, Lead Cook EXEMPT (Y/N): No

CLASSIFICATION: Non-Key Employee

SUMMARY:

Responsible for the cleanliness of the kitchen area, to include: dishes, pots and pans, floors drains, and equipment. Accountable for sanitation efficiency and operation of the areas of the kitchen they are assigned.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

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  Pre-soak and Pre- wash dishware and silverware.
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  Operate Dishware machine according to manufacturers instructions. (See Supervisor)
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  Places and removes tableware from dishwashing racks.
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  Checks all tableware, kitchen pots and pans, utensils etc. for cleanliness and rewashes unsatisfactory cleaned items.
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  Stacks tableware according to size and likeness for future use in correct place.
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  Polishes chafers and other items as needed for service.
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  Reports all tableware breakages and damages of any equipment to supervisor.
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  Dismantles stoves, ovens, grills, and broilers on daily and weekly basis as instructed by supervisor.
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  Scrapes each equipment item with wire brush as needed and applies cleaning solution to clean, and reassembles each unit when all pieces have been rinsed and sanitized.
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  Cleans hood and ventilation system as needed.
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  Cleans Grease trap pans from Hood and Grills daily.
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  Transport food and supplies to storage areas and coolers, using the fifo method of rotation.
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  Puts supplies away.
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  Performs janitorial duties for all kitchens: mops floors, scrubs walls, picks up and takes out trash.
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  Adheres to all regulatory duties as assigned.
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  Follows all departmental SOPs.
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  All other duties as assigned.

MINIMUM QUALIFICATION REQUIREMENTS:

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  Must be eight-teen (18) years of age.
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  High School Diploma or GED.
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  One year of restaurant experience in a high volume establishment (preferred).
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  Ability to understand and comply with all departmental and company rules, regulations, policies and procedures.
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  Ability to maintain confidentiality of sensitive information.
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  Ability to work flexible schedules.

TRIBAL PREFERENCE POLICY:

Members of the Jena Band of Choctaw Tribe shall be given absolute preference with respect to hiring, promotions, training, contracting, and separation from employment. For persons who meet the minimum qualifications, preferential treatment shall be based on the following criteria and shall be given in the following order:

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  Enrolled members of the Jena Band of Choctaw tribe who satisfy the minimum job qualifications;
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  Spouses of enrolled members of the Jena Band of Choctaw who satisfy the minimum job qualifications;
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  Enrolled members of other recognized tribes who satisfy the minimum job qualifications;
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  Military Veterans;
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  All others who satisfy the minimum job qualifications.

EDUCATION and/or EXPERIENCE:

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  High school diploma/GED.
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  Must be able to read and understand (MSDS Sheets).

WORKING CONDITIONS:

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  To perform this job successfully, the individual must be able to stand long periods of time in one location. Requires lifting up to 75 lbs. Requires transporting, pushing, pulling and maneuvering large loads weighing up to 300 lbs.
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  Requires normal sense of smell, taste, touch, and sound.
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  Requires the use of electrical equipment and sharp utensils.
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  Requires regular, consistent attendance.
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  Work area may be small with heavy production.

CERTIFICATE/LICENSE:

Must possess or acquire Serve-safe food handler card.

WORK SCHEDULE AND ACCEPTANCE:

I understand by accepting this position with Jena Choctaw Pines Casino I attest that I have read and understand the job description and can perform the essential functions for the job for which I am applying. I understand that I may be scheduled to work any shift, due to the business being open 24/7, 365 days a year. I understand that the casino is open and operating on all holidays. I understand that I am expected to work the schedule that is assigned to me weekly or monthly, accepting any changes that are made by my supervisor(s).I understand that I am expected to be on time for any and all shifts, due to the fact I may need to relieve a co-workers and that there may be scheduled events for our guests.I understand as stated in our handbook, penalty points will be charged and accumulated for all absences.I have been made aware that we have a section in our handbook on rules of conduct, which I, as an employee, am required to adhere to. I have read this statement and agree.

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