Steward (Dishwasher)

About the role

The Steward (Dishwasher) at The Cooper is responsible for maintaining cleanliness, sanitation, and organization in the kitchen and food preparation areas. This includes washing and properly storing all pots, pans, utensils, tableware, and kitchen equipment. The Steward supports the culinary team by ensuring a clean, safe, and efficient working environment that aligns with the culture and standards of BHC.

Duties & Responsibilities

• Ensure that all guests feel welcome by supporting seamless back-of-house operations.
• Maintain clean, organized, and safe workstations consistent with restaurant philosophy and standards of excellence.
• Recognize opportunities for improvement and offer positive solutions for change.
• Operate with professionalism, respect, teamwork, patience, compassion, and initiative at all times.
• Understand and follow all programs, procedures, specifications, and training.
• Represent the restaurant professionally through effective communication and cooperation with all team members and partners.
• Clean, transport, and store all pots, pans, utensils, and tableware efficiently and properly.
• Wash soiled dishes, pots, pans, and equipment using dish machines or designated sinks.
• Use proper cleaning chemicals in accordance with OSHA regulations and safety guidelines while cleaning and sanitizing all kitchen preparation areas, equipment, and storage areas.
• Set up, organize, and replenish stewarding workstations with necessary supplies and equipment.
• Clean and maintain food service carts, walk-in coolers, freezers, service elevators, and loading dock.
• Assist culinary staff with sanitation needs, special requests, and end-of-shift breakdowns.
• Fulfill the required daily and after-hours cleaning and upkeep of the kitchen and equipment.
• Report shortages, maintenance needs, or safety hazards to supervisors promptly.

Required Skills & Experience

• Strong communication and teamwork skills.
• No prior experience required; prior restaurant or hospitality experience preferred.
• High school diploma or equivalent preferred.
• Flexibility to work a variety of shifts, including weekends and holidays.
• Ability to communicate effectively with management and team members.
• Knowledge of safe handling procedures for all kitchen and service equipment.
• Ability to work effectively in a fast-paced environment and adapt to changing priorities.

Physical Requirements

• The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:
• Ability to stand and work on your feet for long periods (up to 8 hours or more).
• Ability to bend, stoop, reach, squat, and stretch to perform cleaning and storage tasks.
• Regularly required to lift up to 30 lbs; occasionally lift up to 50 lbs; occasionally push and/or pull up to 250 lbs.
• Ability to work in extreme temperatures (freezers at -10°F, kitchens at +110°F) for extended periods.
• Ability to maneuver carts and equipment weighing up to 250 lbs.
• Requires manual dexterity and fine motor skills to handle small items, operate equipment, and perform cleaning tasks.
• The ability to move quickly and easily around is important. This may involve walking, standing, climbing stairs, and potentially navigating crowded areas.
• Must tolerate noise levels that may require raised voice communication.
• Good vision and hearing are important for a safe operation, task execution, observing details, reading instructions, and communicating effectively with colleagues and guests.