Summary:  Maintain a clean and food safe back of house (staff space) and front of house (shop, outdoors)

A DJC Steward is responsible for keeping dishes; equipment, service ware, and restaurant property clean according to Restaurant standards. Maintaining work areas in a clean and orderly condition is required at all times. The DJC Steward is also responsible for assisting other employees as specified by their supervisors.

Duties

• Using 3-sink method, manually handwash all dishes, utensils, pots, pans, bowls, etc.
• Put clean dry dishes in proper storage locations
• Sweep and mop floors.
• maintain cleanliness of business exterior - sweep/ clean sidewalk/ lawn and parking lot as needed.
• maintain cleanliness - Clean Dish Racks (baking and drying), Small Carts, Sinks, Drains, Hood, Ovens, Baker’s Rack, Proofer/ Heater, Stove, Toilets, etc.
• Remove indoor trash and place in appropriate outdoor waste, recycle, organic wast containers.
• Carry and place fence tables, tables and chairs, signage outdoors.
• Other duties as required.

Knowledge Skills and Abilities

• Must be able to understand, remember, follow and apply directions/ instructions.
• Hold and maintain a current valid Food Handler’s Permit.
• Understand how to properly use the 3-sink method for manually handwashing and sanitizing dishes, utensils, pots, pans, bowls, etc.
• Able to demonstrate and respond to questions from the Health Inspector/ employer

Must be able to lift and empty 25-pound bags into food storage containers

Maintain good personal hygiene.

Able to successfully and competently work in small kitchen, bakery.

Use discretion and self-awareness to work in loud or quiet environments spaces.

Wear PPE masks as needed or required.

Wear gloves, aprons, and hair nets/ scarfs when handling food.

No artificial nails, fingernail polish or jewelry in the workplace.  Necklaces and earrings are subject to approval