Steward/ Dishwasher- at CUT by Wolfgang Puck
CUT by Wolfgang Puck at Rosewood Washington DC
One of the most sought-after steak restaurants in the world will reopen in DC this Fall. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood.
CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will offer custom artisan cocktails, wine, beer and an extensive food menu.
Overview: Set up wares for dining outlets, cafeteria and events, retrieve and wash soiled wares, transport supplies and food to service areas and assist the Kitchen with plating up of meals as needed. Clean and maintain equipment in Dishwashing, Kitchen, Cafeteria, Trash Compactor, Storage areas. Assist in washing pots, pans and other kitchen utensils/equipment.
Support, maintain and adhere to all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government to mitigate exposure and spread of COVID-19.
Set up wares for dining outlets, cafeteria and banquets, retrieve and wash soiled wares, transport supplies and food to service areas and assist the Kitchen at times with plating up of banquet meals.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards, ensuring that standards are maintained at a superior level on a daily basis.
Maintain and strictly abide to state sanitation and health regulations and hotel requirements of work areas and equipment.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Meet with Sous Chefs to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening duties: Set up workstation with required sanitary cleaning supplies, tools and equipment according to standards.
Inspect the cleanliness and working condition of all tools, equipment and supplies and ensure everything complies with kitchen standards.
Check cleaning schedule, list and review with Sous Chefs and establish priority items for the day.
Inform the Sous Chef of any supplies that need to be ordered before they run out.
Transport supplies to and from the storeroom and refrigerators to stock in designated areas using the FIFO system and maintain proper organization.
Communicate any assistance needed to the Sous Chef to ensure optimum efficiency.
Clean and maintain equipment in Dishwashing, Kitchen, Butcher room, Cafeteria, Trash Compactor and Storage areas.
Assist in washing plates, glassware, pots, pans and other kitchen utensils and equipment.
Ensure minimal to no breakage while handling and washing of ware.
Maintain organized dish station area.
Manage the volume of wares washed to a safe level as to not over stack or pile equipment.
Maintain dish machine to run safe and efficient per machine and hotel guidelines.
Knowledge of how to properly use specific chemicals per hotel standards.
Restock plates, pots and pans throughout your shift.
Maintain a superior level of cleanliness throughout the kitchen.
Frequent sweeps and mops throughout the kitchen areas, cafeteria, butcher room and back of house.
Maintain level of trash throughout the kitchen areas, removing and replacing can liners as needed.
Set up and maintain cafeteria per standard operating procedures and guidelines.
Frequent upkeep, monitoring and rotation of cafeteria meal items.
Assist with organizing kitchen storage areas and walk-ins.
Assist with receiving and organizing goods into proper locations adhering to FIFO standards.
Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
Always communicate with Sous Chef when leaving your station.
Other duties as assigned by the chefs.
*The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business need dictates.Job Requirements: Qualifications:
Experience: Previous experience as a Steward or Dishwasher is required.
Education: High school diploma or equivalent education preferred.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills: Fluency in English both verbal and non-verbal; ability to provide legible communication and directions; ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow up; able to follow directions thoroughly; ability to work cohesively with co-workers as part of a team.
Physical Requirements: Must be able to exert physical effort in transporting of supplies, restaurant equipment, furniture, plates and flat ware. Endure various physical movements throughout the work areas, ability to stand stationary for long periods of time; able to reach up and down to lift, pull, push up a minimum of 35 pounds.
Licenses & Certifications: None required.
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