Steward / Tạp vụ Bếp

JOB SUMMARY
Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment. Receive deliveries, store perishables properly, and rotate stock. Ensure clean wares are stored in appropriate areas. Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes. Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. Sort, soak, and wash/re-wash silverware. Breakdown dirty bus tubs. Empty and maintain trashcans and dumpster area. Clean and mop all areas in assigned departments. Dispose of glass in the proper containers. Break down cardboard boxes and place them and other recyclables in the recycle bin.
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.
CRITICAL TASKS
Safety and Security
Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
Follow Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS).
Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
Complete appropriate safety training and certifications to perform work tasks.
Policies and Procedures
Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
Follow company and department policies and procedures.
Perform other reasonable job duties as requested by Supervisors.
Working with Others
Support all co-workers and treat them with dignity and respect.
Develop and maintain positive and productive working relationships with other employees and departments.
Exchange information with other employees using electronic devices (e.g., earpieces, pagers and two-way radios, email).
Quality Assurance/Quality Improvement
Comply with quality assurance expectations and standards.
Physical Tasks
Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
Stand, sit, or walk for an extended period of time or for an entire work shift.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
General Kitchen
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
Receive deliveries, store perishables properly, and rotate stock.
Sanitation and Maintenance
Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor.
Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.
Keep hand wash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.
Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
Wash and disinfect kitchen and storeroom areas including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
Kitchen Tools & Equipment
Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.
Dishwashing Activities
Ensure clean wares are stored in appropriate areas.
Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.
Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.
Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.
Rack dirty items (silverware, plate ware, etc.).
Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.
Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
Allow cleaned items to air dry.
Spray all racked items with hot water to loosen and remove food residue.
Sort and soak silverware.
Breakdown dirty bus tubs.
Maintenance, Sanitation, and Cleaning Activities
Empty full trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.
Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters in dish room, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).
Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.
Organize supply rack, including pots, pans, serving spoons, utensils, etc.
Dispose of glass in the proper containers.
Break down cardboard boxes and place them and other recyclables in the recycle bin.
Keep sanitation closets locked and shut.