Steward

Job Responsibilities

Responsible for cleaning transporting and storing all pots and pans dining ware silverware and glasses used in the food and beverage operations to ensure all food and beverage operations are able to run flawlessly. Oversee proper storage of all glassware and dining ware and ensure all machines used are in proper working order. Responsible for keeping the kitchen in compliance with hotel cleanliness standards.

• Set up and organize the dishwashing area.
• Operate all equipment assigned safely.
• Clean and sanitize all China glassware silverware flatware pots and pans in the hotel.
• Takes inventories of China silverware and glassware.
• Ensure restaurant and banquet kitchens have the requisite amounts of the above to properly open their shifts and that there are sufficient Queen Marys and racks in which to place dirty dishes silver pots and pans.
• Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas including ovens grills stoves hoods fryers preparation slicers steam kettles tables and floors.
• Follow all food safety and cleanliness standards while performing job duties.
• Follow all chemical safety standards while performing job duties.
• Carries out supervisor requests in accordance with hotel policies and standard operating procedures.
• Follow 4 Keys service standards standard operation procedures and safety standards.
• Follow all appropriate policies and procedures while constantly striving to improve all standards of operations.
• Follow safety and security procedures.
• Work cohesively with co-workers and all departments as part of a team.
• Follow all appropriate policies and procedures while constantly striving to improve standards of operations.
• Adhere to attendance and reliability standards.
• Additional cleanliness or guest services duties as assigned by management.
• Follow all additional duties as assigned by management.

Job Requirements

• Understand the mission vision and goals of the hotel.
• Must be able to prioritize and work efficiently with limited supervision.
• Must be detail-oriented and able to multi-task efficiently.
• Must be able to speak understand and communicate the primary language(s) used in the workplace.
• Requires effective communication skills.
• Must have the ability to bend squat and lift up to 50 lbs. including but not limited to pots and pans and trays of food or food items on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.
• Must be able to bend stoop squat and stretch on a regular and continuing basis.
• Safety requirements of PPE as needed for duty assigned and with use of required cleaning chemicals.
• Subject to moderate to loud noise conditions of a busy kitchen.

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays nights and weekends depending on hotel events and functions.

• Must be able to lift and/or carry up to 50 pounds frequently to assist guests
• Ability to stand for extended periods of time
• Ability to hear understand and communicate orally and in writing to communicate with staff vendors and guests a normal in-person and phone conversation
• Ability to bend and twist push and pull stoop and kneel
• Ascend and descend a ladder