Reporting to the Sous Chef, the Culinary Steward is responsible for setting-up, cleaning, maintaining and organizing the kitchen and kitchen equipment and acting as a buffet runner and carver during events. They may also assist with light food prep when required.
Candidates who are offered employment will be subject to a criminal record check.
Ensures the highest standards of cleanliness and presentation for the kitchen and food service work areas and assists with events by:
Assisting with food and banquet setup, maintenance and tear down of events as directed, such as setting up and lighting chafers, and setting up risers;
Light prep including peeling/chopping of vegetables and fruits (may be asked to complete simple recipes as shown by Sous Chef);
Expediting food onto buffets/food stations and clearing of stations in a timely fashion by ensuring the food goes out onto the buffet at the pre-given times and keeping the buffet clean and full of food during dinner service;
Making sure plates and cutlery are available on the buffet throughout service;
Responsible for all aspects of kitchen and food service workspace cleaning and ensuring compliance with required standard of health, hygiene, and safety regulations in accordance with Food Safe guidelines;
Washing, maintaining and restocking all plate ware, cutlery, glassware, to ensure kitchen operations may function smoothly.
Completing all closing duties for the kitchen and banquet offices by:
Cleaning and sanitizing the dishwasher and surrounding areas;
Sanitizing all work stations in the kitchen;
Sweeping and mopping the kitchen & cooler floors;
Taking all clean banquet utensils and putting them in the proper areas;
Taking out the garbage/compost/cardboard and used cloths to proper receptacles;
Maintaining organization and cleanliness of all coolers and freezer.
Consciously desires to improve the Vancouver Aquarium and its processes by:
Promptly aiding in emergency protocols;
Maintaining organizational health and safety standards;
Continually improving our impact on the environment and greening of operations through support of Environmental Management System (EMS) protocols;
Performing related duties and special projects as assigned.
Education and Experience
Experience in high volume/high end banquet or restaurant service an asset;
Food Safe Certification required;
Preferred Serving it Right certification;
Preferred previous serving and dishwashing experience;
Interest in food service and kitchen processes.
Good time management skills and multi-tasking skills;
Able to read, write and communicate fluently in English;
Good team skills with an ability to work independently; minimal supervision;
Ability to perform in fast paced high pressure environments;
Ability to lift 30 lbs
Ability to stand for long periods;
Constantly standing and moving;
Frequently twisting, crouching, and stooping, handling and grasping various kitchen utensils;
Exposure to varying temperatures (72 – 110 degrees F);
Exposure to slippery floors, bacteria in foods, noise and vibrations.
Also known as: Dishwasher, kitchen steward, steward