Kitchen Steward

Silver Branch Brewing Company is looking for a few proactive and dependable individuals to join our team as Kitchen Stewards. This entry-level position is great for those who are looking to get their foot in the door in the food and beverage industry. Candidates with developed time management and organizational skills combined with a strong work ethic, will thrive in this role.

Kitchen Steward Job Description

This position requires you to be capable of completing various tasks in a timely manner while maintaining attention to detail with little direction. You will maintain the cleanliness of the kitchen, making sure bus tubs are never full and that dishes are clean and restocked. Core responsibilities of the Kitchen Steward include and are not limited to; washing dishes, cleaning, organizing, stocking product, basic prep/cooking, and doing whatever is necessary to maintain the flow of service.

Kitchen Steward Responsibilities

• Maintain a clean, safe, stocked, and organized workstation according to company standards, health department regulations and manufacturer specifications
• Participate in team tasks including but not limited to: cleaning and organizing, opening or closing the kitchen, receiving and stocking orders, etc.
• Wash dishes, operate dish machines, support glass washing
• Basic cooking skills such as making salads
• Maintain a positive and professional approach with coworkers and customers
• Complete other duties as assigned in support of the business
• Assist with catering events as needed

Knowledge, Skills & Qualifications

• Proven work experience in a commercial kitchen/restaurant preferred
• Ability to work efficiently in a fast paced, high volume environment
• Strong communication and teamwork skills
• Familiarity with kitchen sanitation and safety regulations
• Basic cooking skills
• Available to work a variety of hours including weekends
• Ability to communicate in English

Physical Requirements

• Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods
• Can meet physical demands of position including pulling, pushing, carrying, lifting, standing for extended periods of time
• Must be able to lift, handle, carry food, smallware’s, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally
• Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes