OVERVIEW:

As a Steward, you will perform all related duties to maintain kitchen work areas and keeping restaurant equipment and utensils in clean and orderly condition. You will clean kitchen equipment, dishware, glassware, cookware and silverware either by hand or through the dishwashing machines. You will be responsible for monitoring kitchen garbage and ensuring that it is organized and placed in the designated areas. You will also assist your team with transferring supplies and equipment, putting away and organizing clean items, putting away and rotating stock and polishing and maintaining all silver. You should be able to handle the physical aspects of the job, too. You will need to be able to lift and move up to 50 pounds without assistance as well as stand, sit or walk for extended periods of time.
ESSENTIAL FUNCTIONS:

Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.

Wash and disinfect kitchen area, tables, tools, knives, and equipment.

Ensure clean wares are stored in appropriate areas.

Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes.

Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.

Rack and spray all racked items with hot water to loosen and remove food residue.

Sort, soak, and wash/re-wash silverware.

Breakdown dirty bus tubs.

Empty and maintain trashcans and dumpster area.

Clean and mop all areas in assigned departments.

Dispose of glass in the proper containers.

Break down cardboard boxes and place them and other recyclables in the recycle bin.

Develop and maintain positive working relationships.

Comply with quality assurance standards.

Follow company and department policies and procedures; report accidents, injuries, and unsafe work conditions to manager; ensure uniform and personal appearance are clean and professional; wear nametag; maintain confidentiality of proprietary information; protect company assets.

Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Stand, sit, or walk for an extended period of time.

Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.

Have access to reliable transportation and follow attendance policy
ADDITIONAL POSITION DUTIES:

Respond to any reasonable task assigned by Executive Steward or Executive Chef.

Assist in other areas of the kitchen as needed.

Notify Loss Prevention/Security of any reports of theft.

All other duties as assigned.
OTHER:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled mandatory training sessions and meetings is required.

Upon employment, all employees are required to fully comply with policies and procedures for the safe and effective operation of the hotel’s facilities.

The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required.

DEI and ESG:

We are committed to Diversity, Equity, and Inclusion. It starts with a culture of acceptance and continues with the hard work of going beyond lip service. It includes outreach and education, and most importantly action. You can feel proud to know you are joining a company which understands the importance of its responsibility and the decisions we make have been and will continue to be the greater environmental and societal impact in mind.