Dishwasher

Company Description: Galit is a Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago, owned and operated by Chef Zachary Engel and Andrés Clavero. The restaurant is a space for community: hospitality professionals, guests and suppliers will come together and celebrate food and drink in a respectful, friendly, and caring manner. The menu focuses on a seasonal and localized approach to dishes of the Middle East and Israel’s immigrant cuisines, alongside a unique and forward-thinking beverage program.

Overview: The Steward’s role will be to provide a clean and safe kitchen area in the restaurant.   A Steward must maintain the cleanliness of all tableware, pots, pans and cooking equipment. In addition, the Steward must keep the dish room and equipment clean and organized. The Steward will report to the Executive Chef and Sous Chefs (“Chefs”) and, at times, the General Manager and Managers (“Managers”). Above all, the Steward must do all to contribute to a positive work environment as set forth by the culture and values of Galit.

Responsibilities:

• Assume 100% responsibility for the cleanliness of dishware
• Promptly and carefully sort soiled ware so that it can be put through the dish or pot machine properly.

• Load, run, and unload dish machine. Maintain proper chemical and water levels in the three compartment sink for use throughout a shift.
• Maintenance of dish areas, ensuring machine is working properly for washing of table top and kitchen pots/pans.

• Report any functional or mechanical problems to the Chefs or Managers immediately

• Wash, store, and polish all tableware and kitchenware

• Keep dish room clean and organized

• Complete opening and closing checklists as set forth by the Chefs

• Maintain adequate levels of clean tableware for dining room and kitchen

• Bag and haul kitchen trash and waste products to dumpster. Separate and organize garbage, recycling, compost and other waste as required.
• Clean and dry floors to avoid slip/fall accidents.
• Clean, organize, and maintain trash area on an ongoing basis.
• Clean, organize, and maintain all cleaning chemicals, soaps, and cleaning tools (i.e. mops and brooms)
• Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area.
• Set up and organize workstation with designated supplies and equipment: report shortages to supervisor. Replenish as needed.
• Able to understand Material Safety Data Sheets (“MSDS”) sheets and know location of book.
• Watch for safety hazards and report them immediately to your Department Supervisor.

• Other duties as assigned by the Chefs and/or Managers
• Maintain uniform cleanliness and proper attire at all times without exception