The Kitchen Steward is responsible for maintaining cleanliness of all aspects of the Kitchen. This includes proper cleaning and storage of all china, flatware, cutlery and silver. In addition, ensuring the highest standards of sanitation and maintaining the cleanliness of the kitchen and all storage areas; specifically, for cleaning all equipment utensils and the physical work area. They will also be responsible for assisting with proper food storage and rotation. Work days are Thursday and Friday.
Essential Duties and Responsibilities include but are not limited to the following:
- Ensure the kitchen is clean, well maintained and always organized.
- Ensure floors are always dry and clean.
- Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
- Adhere to all sanitation guidelines.
- Assist line cooks and chef when necessary.
- Dispose of waste as per the winery standards and adhere to recycling guidelines.
- Ensure the waste bin area is kept clean and tidy.
- Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of trash bins and boxes ensuring placement in the correct containers.
- Conduct inventory of all materials such as: pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
- Conduct pre-event and post-event inventory of all china, flatware, cutlery, and silver to ensure accuracy.
- Clean and sanitize dishes and related service ware.
- Ensure all equipment is clean and in good working order.
- Stock kitchen lines with designated cleaned wares, utensils, and equipment.
- Use correct cleaning chemicals for designated items, according to OSHA regulations.
- Inspect cleanliness and condition of all washed dishware and rewash dishware not meeting standards.
- Use and maintain all equipment according to manufacturer and department guidelines.
- Report any maintenance or hazard issues to the Executive Chef.
- A minimum of 2 years of working in a kitchen setting.
- Experience working in a commercial and/or industrial environment required.
- Food Handler Certification required.
- Must have valid driver’s license and be insurable by Opus One.
- Must be at least 21 years of age.
SAFETY DUTIES AND RESPONSIBILITIES
Accident prevention is of utmost importance in all phases of job responsibilities.
- Follow all company policies and procedures including job safety, safety rules and regulations.
- Assist management to provide safe and healthy working conditions at all times.
- Immediately report all unsafe conditions, work-related accidents, and illnesses to Safety Manager and your supervisor.
SUSTAINABILITY: Opus One Winery is committed to doing its part to ensure a sustainable future and improve the environmental well-being of our community. We will continue to ensure minimal impact by continually evaluating our environmental performance and working to improve our program whenever necessary with integrity and purity of focus.
COMPENSATION: Base Compensation Range: $17.00 – $24.00 USD hourly*
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Opus One Winery is proud to be an equal opportunity employer. We celebrate and welcome diversity and are committed to creating an inclusive environment.
* The base compensation range is base salary only. In addition to base compensation, all roles are eligible for individual performance bonus and company bonus that range from role to role. Some roles may also be eligible for overtime pay. Individual compensation packages are based on factors unique to each candidate, such as skills, experience, qualifications, and tenure with Opus One.
We understand that benefits are also an important piece of your total compensation package. To learn more about our total compensation package, benefits and perks Opus One Winery has to offer, please visit our careers page.