Steward

"The Art of a good meal is quality, service, value and cleanliness."

 

 

 

 

PURPOSE:

The Steward is expected to clean all dirty china, glass, flatware, pots and pans, kitchen equipment andfloors to standard in a sanitary and timely manner.


JOB FUNCTIONS:


ESSENTIAL:

   

1. Demonstrate knowledge of Ford Fry Restaurants ’s style, practices, culture, terminology,organizational structure, and general philosophy.

2. Ensure all dirty china, glass, flatware, pots and pans are cleaned to standard in a timely mannerand while adhering to all Health Code requirements.

3. Ensure all glass, china, silver, and chemical storage areas clean and organized at all times.

4. Ensure all dish and pot washing equipment and areas are clean and organized at all times.

5. Properly use chemicals and cleaning agents to manufacturer’s specifications (MSDS).

6. Maintain all Back of the House traffic areas and floors clean, dry and free of clutter.

7. Participate in the proper storage and organization of all food, paper and chemical goods.

8. Ensure receiving areas remain clean and free of clutter.

9. Dispose of all trash and recyclable materials as directed by the Sous Chef.

10. Ensure all dumpster areas are checked regularly and kept clean and organized at all times.

11. Practice and adhere to Ford Fry Restaurants Culinary Standards as they pertain to stewarding.

12. Demonstrate standard sanitation practices and cleaning schedules; adhere to local and state health code regulations.

13. Assist in the cleaning, organization and maintenance of walk-in refrigerators and food storage areas.

14. Maintain and properly clean deep fryers, broilers, ranges, grills, food processors, mixers, slicers etc as directed.

15. Attend and participate in all required meetings.

16. Report unsafe working conditions, operational needs, and equipment or other aspects of the restaurant in need of repair to management.

17. Properly handle and report employee and guest accidents.

18. Respond properly to any restaurant emergency or safety situation.

19. Follow proper payroll and uniform procedures.

20. Ensure opening and closing duties are completed consistently.

21. Keep the Back-of-the-House areas neat, clean and organized at all times.

22. Practice a ‘clean as you go’ philosophy throughout shift.

23. Maintain the high standards of respectful communication, presentation, body language and workplace conduct as outlined in the Service Agreement and Employee Handbook.

24. Maintain regular attendance in compliance with the standard defined in the Employee Handbook and as required by the posted schedule, which will vary according to the needs of the restaurant.

25. Check schedule on a regular basis for arrival times and changes in them.

 

SECONDARY:

Perform other tasks or projects as assigned by management.

NOTE:

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions with or without reasonable accommodation.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

QUALIFICATION REQUIREMENTS:

QUALIFICATIONS:

ESSENTIAL:

1. Legally eligible to work in the US.

2. Proficiency in basic mathematical computations and reasoning.

3. Ability to consistently demonstrate the Ford Fry Restaurants’ expectations of Presentation, Body

Language & Verbiage.

4. Ability to work a flexible workweek including nights, mornings, weekends and holidays.

DESIRABLE:

1. Ability to communicate in the English language.

2. High School graduate or equivalent.

3. Prior stewarding/dish experience.

4. Experience operating a dish machine.

5. Basic knowledge of receiving, storing and rotating paper, chemical and perishable food products.

• time and temperture

• FIFO
• Lableing/Dating

• Protein Storage

• MSDS ( material safety data sheets)


6. CPR certification.

7. ServSafe certified or equivalent certification.

8. Fluency in a foreign language, preferably Spanish.

 

SKILLS:

ESSENTIAL

1. Good people skills.

2. Able to take direction and constructive criticisms in a professional manner.

3. Ability to adhere to organizational charts and checklists.

4. Ability to understand and adhere to all Ford Fry standards, policies and procedures.

5. Ability to maintain discretion and confidentiality of all guests and pertinent restaurant information.

DESIRABLE

Basic culinary skill set:

Knowledge of basic stock preparation including: meat, fish, vegetable, brown stock and reduction

Basic knife cuts: Julienne, Brunoise, Large Dice, Medium Dice, Small Dice.

Basic Meat/fish fabrication (butchering)

 Basic vegetable preparation

  

PHYSICAL, COGNITIVE, SOCIAL AND ENVIRONMENTAL

REQUIREMENTS:

NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

 

ESSENTIAL PHYSICAL REQUIREMENTS:

POSITIONS:

   

1. Ability to continuously stand and walk.

2. Ability to negotiate asphalt, grass, gravel, wood floor, tiled floor and steps from one moment to the

next.

3. Stair climbing.

4. Reaching to floor to pick up items (squatting, or forward bend with shoulder flexion).


FORCES:

 1. Ability to lift or move objects up to 25 lbs frequently, up to 50 lbs regularly and up to 100 lbs occasionally.

REPETITIONS:

1. Standing and walking is continuous for 4-5 hours at a time.

2. Negotiating varied floor and exterior surfaces is occasional.

3. Moving boxes, food containers, pots and pans, food preparation equipment are frequent

movements.

4. Standing, walking, bending, kneeling, and ascending and descending stairs are frequent

movements.

5. Lifting and carrying a 25 lb object is repetitive.

6. Manipulating objects and operating dishwashing equipment is repetitive.

 

SENSORY:

1. Fine motor skills, good hand-eye coordination and depth perception are essential for all culinary and

stewarding duties.

2. Rooms are often dimly lit. Good sight and balance needed for negotiating varied floor surfaces while carrying heavy objects, pots, pans, plates, flatware, glassware, hot fluids and food items.

3. Speech and hearing to interact with fellow employees and guests.

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