Scope of Position:
Reporting to the Executive Sous Chef, the successful candidate will assist the Stewarding Supervisor in maintaining the cleanliness of all kitchens, restaurants and throughout the operation.
Responsibilities:
- To perform sanitation and cleanliness duties to maintain kitchen restaurants and work areas.
- To keep equipment and utensils in clean and orderly condition.
- Perform all general cleaning duties of kitchen facilities.
- Performed all duties in accordance with departmental and Resort policies.
- Maintains the cleanliness and sanitation of the garbage area.
- Monitor chemicals and water temperature during shift.
- Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.
- Re-stocks all supplies in the assigned areas.
- Operates and maintains dishwashing equipment.
- Maintains cleanliness in assigned station and or stations.
- Stores cleaned items in the proper location.
- Keeps kitchen floors and stewarding areas clean and free of dirt /germs.
- Perform tasks of a reasonable nature as and when requested by senior management.
- Minimum Grade 12 required.
- Previous experience within hotel industry.
- Must be able to prioritize, organize and be self-efficient.
- Must be able to work am and pm shifts.
- Able to perform under pressure.
- Must be guest-oriented, have a vibrant personality, and radiate enthusiasm to assist people.
- Proficient in the English language (verbal & written), additional languages are an asset.
- Must be able to handle a multitude of tasks in an intense, ever-changing environment.
- Must be flexible in terms of working hours, and able to work with little or no supervision.
EMPLOYMENT EQUITY
We as a company are committed to diversity and inclusion. Our Employment Equity Plan and Targets will be considered during the recruitment process. We welcome applications from individuals with disabilities and diverse backgrounds.
