WELCOME TO A MODERN AND LUXURIOUS TAKE ON THE CLASSIC STEAKHOUSE.

Chairman’s Steakhouse embodies the glitz and glamour of Old Hollywood; the days of the Rat Pack and Frank Sinatra. Be prepared to experience fine dining that pays homage to a classic era of refined elegance. For real carnivores, the best cuts of steak accompanied by an extensive wine menu awaits clients at Chairman’s.
Built in the family community of Westman Village, Mahogany, Chairman’s Steakhouse is seeking Dishwashers ready to take on the task of bringing it to life.
Those applying should be able to demonstrate their skill set, capabilities, and drive to always strive for success. If you have a passion for continuous learning, Chairman’s Steakhouse provides a great training program to help you succeed. This position will be in a busy location with high volume and demand. Be sure to include the size of the operations you have previously been employed with.

REQUIREMENTS

• Ability to lift up to 70 pounds.
• Must be a team player who works well with others.
• Ability to communicate effectively both verbally and in writing.
• Ability to work in a responsible and mature manner as dictated by the Executive Chef.
• Ability to learn dishwasher operational procedures.
• Ability to learn steward operations as they affect kitchen and related areas.
• Good personal hygiene, detail oriented, and safety and sanitation orientated.
• Displays the ability to recognize unsafe work practices.
• Ability to exert physical effort in transporting equipment and wares.
• Ability to endure abundant physical movements in carrying out job duties.
• Ability to take constructive feedback and leadership.

• Ensure consistently clean and sanitized dishes, equipment, and smallwares.
• Ensure cleanliness is maintained in the various kitchen areas including all operating equipment, refrigerators, and storerooms.
• Ensure refrigerators and storerooms are organized and cleaned in the various kitchen areas daily.
• Aid in the transportation of all dishes, equipment, and smallware, to be sure it is arranged and organized up to the standards set by the Sous Chef and the Executive Chef.
• Ensure dishes, equipment, and small wares are stored in appropriate locations and organized to ensure high standards of cleanliness, minimizing waste and maximizing space.
• Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
• Practice professional work habits and act with integrity.
• Carry out other related duties which may be assigned from time to time.
• Adhere to all Guidelines, Policies, Rules and Regulations.
• Completion and compliance with Chairman’s Steakhouse Orientation.
• Follow designated breaks under the guidance of culinary management and supervisors, as business dictates.
• Practice and adhere to grooming, personal hygiene, and uniform standards as dictated by the Policies and guidelines.
• Attend designated meetings, events, and menu tasting.