Lead Steward

Description: Maintains kitchen work areas, restaurant equipment, utensils, dishes and glassware in clean and orderly condition.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Duties & Responsibilities include the following. Other duties may be assigned, as needed:

• Manage all stewards both AM and PM. Craft kitchen and Main kitchen.
• Enforce all sanitation guidelines and procedures are up to Health Department standards.
• Schedule breaks for stewards and manage efficiency in department.
• Hold stewards accountable to their responsibilities.
• Organize dish area as well as kitchen line/ plate ware.
• Enforce and delegate tasks such as: Polish surfaces and maintain clean kitchens, organize plates and storage rooms, assist with small prep with culinary team.
• Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine.
• Washes dishes, silverware, glassware, kitchen equipment and other related items.
• Washes tables, floors, ovens and dishwasher machines.
• Washes pots, pans, and trays.
• Segregates and removes trash and garbage and places it in designated containers.
• Communicates with members, co-workers, management and the general public in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures and instructions.
• Exhibits and maintains a professional demeanor to reflect a positive image of Mizner.
• Performs other duties as assigned by The Executive Chef

Reasoning Abilities:

Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. Ability to manage others and lead by example.

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.

The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel and reach with hands and arms. The employee is frequently required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to climb or balance.

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.

While performing the duties of this Job, the employee is regularly exposed to wet or humid conditions (non-weather) and work near moving mechanical parts. The employee is occasionally exposed to outdoor weather conditions.

The noise level in the work environment is usually moderate.

Description: Maintains kitchen work areas, restaurant equipment, utensils, dishes and glassware in clean and orderly condition.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.