[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-259571-105":53,"doc-detail-259571-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","steward-job-description-kitchen-dishwashing-and-sanitation","Steward Job Description - Kitchen Dishwashing and Sanitation","","Steward role in the kitchen focusing on dishwashing, sanitation, and equipment readiness. Wash and clean tableware, pots, pans, and cooking equipment; operate, load, run, and unload the dish machine while monitoring water temperature for sanitary cycles. Maintain an orderly dish room, store clean items, manage detergent and cleaning supply levels, and dispose of dish room trash at scheduled times. 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Work may include daytime, nights, weekends, and holidays.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},259571,1790768340,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":15,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":76,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":9},2336478940917,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","JOB TITLE: Steward  \nREPORTS TO: Executive Chef & Sous Chef  \nDEPARTMENT: Kitchen  \nTYPE: Full-Time, Part-Time, Seasonal  \nJOB SUMMARY  \nWash and clean tableware, pots, pans, and cooking equipment. Keep the dish room and equipment clean and organized.  \no Load, run, and unload the dish machine.  \no Keep the dish machine clean and report any functional or mechanical problems immediately.  \no Monitor dish machine water temperature to ensure sanitary wash cycle.  \no Wash and store all tableware and kitchenware.  \no Keep the dish room clean and organized.  \no Maintain adequate levels of clean tableware for the dining room and kitchen.  \no Bag and haul dish room trash to dumpster at designed times.  \no Handle tableware carefully to prevent breakage and loss.  \no Maintain adequate levels of dish detergents and cleaning supplies.  \no Clean food preparation and production areas as required.  \no Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Executive Chef, Sous Chefs, or Manager-on-duty.  \no No previous restaurant experience required.  \no Be able to work in hot, wet, humid, and loud environment for long periods of time.  \no Be physically able to lift, reach, bend, and stoop.  \no Be able to work in a standing position for long periods of time (up to 5 hours) .  \no Be able to safely lift bags, cases , and stacks weighing up to 60 pounds up to 30 times per shift.  \no Ability to work daytime, nights, weekends, and holidays.  \no Must be able to communicate clearly with managers and kitchen personnel.  \no Excel in a fast-paced environment, stay focused, prioritize tasks, and maintain composure while efficiently managing multiple responsibilities.  \no Team spirit  \nPreferred Skills and Qualifications  \no High School Diploma  \nSupervises  \no None  \nSitting, standing, walking, reaching, stooping, bending, twisting, kneeling, pushing, pulling,  \ngrasping: stand for long periods of time; stoop, bend, squat, climb, kneel, twist at the neck and waist, reach above and below shoulder level, push and pull including mops, vacuum cleaners, other equipment. Exposure to heat, moisture , and cleaning chemicals. Use of hands and fingers to feel and grasp, push and pull, and for fine manipulation and to scrub, wipe, polish, and fold.  \nLifting: lift up to 35 lbs.  \nSpeaking, writing, and active listening: Be able to use oral communication skills effectively to talk and hear both in person from close and in noisy environments; interact effectively with the public and management, and occasionally deal with distressed or quarrelsome individuals.  \nCritical and creative thinking skills: Able to observe and interpret people and situations; learn and remember necessary information.  \nTime management: prioritize assignments for example, schedule effectively and manage own time efficiently in order to complete work on a timely basis; shift focus to perform work on multiple, concurrent tasks with frequent interruptions; work well under pressure and deadlines.  \nVision Requirements: Close vision, distance vision, use of both eyes to identify dirt, dust, and to read labels and instructions on cleaning products. Ability to distinguish basic colors and shades; depth perception, peripheral vision , and ability to adjust focus.  \nSchedules are subject to modification based on business volume and demand.  \nNote: Although this job description in no way states or implies that these are the only duties to be performed by the Team Member occupying this position, a review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. Team Members will be required to perform any other job-related duties assigned by their supervisor. All duties and requirements are essential job functions, and subject to possible interactive discussion and reasonable accommodation for individuals with disabilities. This document does not create an employm","cbCaihbq5EdcyYgE","https://ap.wps.com/l/cbCaihbq5EdcyYgE","pdf",53328,"English","# Job Title\n## Reports To\n## Department and Employment Type\n# Job Summary\n## Key Responsibilities\n## Qualifications and Requirements\n## Work Conditions and Physical Demands\n# Acknowledgement and Legal Notes","[{\"question\":\"What are the main responsibilities of the Steward?\",\"answer\":\"Wash and clean tableware, pots, pans, and kitchen equipment; operate the dish machine; keep the dish room clean and organized; store clean items and maintain detergent and cleaning supply levels.\"},{\"question\":\"What dish machine related tasks does the Steward perform?\",\"answer\":\"Load, run, and unload the dish machine; keep it clean and report functional or mechanical problems; monitor water temperature to ensure sanitary wash cycles.\"},{\"question\":\"What physical and scheduling requirements are included?\",\"answer\":\"The role requires the ability to lift, reach, bend, and stoop, stand for long periods (up to 5 hours), and safely lift up to 60 pounds multiple times per shift. Work may include daytime, nights, weekends, and holidays.\"}]","Steward Job Description - Kitchen Dishwashing and Sanitation | PDF",1789334162]