SUMMARY
Steward is responsible for washing and cleaning glass, China, silver, pots, pans and cooking equipment by machine and hand. Keeps the dish/pot washing area and equipment clean and organized. Additionally cares for and minimize breakage of all such equipment and completes any cleaning projects as advised by the Chef. The position is to support the kitchen during the dinner service, availability from 2pm to close.
ESSENTIAL FUNCTIONS
- Report to work as scheduled
- Be in uniform when clocking in at scheduled start time
- Maintain clean and sanitary work area
- Check and report any equipment malfunctioning or failures
- Work quickly and complete assignments
- Ensure all culinary stations have clean sanitizer in red buckets
- Oversee general cleaning and organization of assigned work station
- Ensure proper and safe use of all cleaning chemicals
- Wash and clean all dishes, pots and pans daily and properly store in designated areas
- Keep dish machine clean, consistently monitoring dish machine water and temperature to ensure sanitary wash cycle
- Take a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty
- Inform Stewarding Supervisor/Chef of any product shortages of equipment or chemicals
- Completing pulls of china and equipment for daily functions
- Setting up tables, plates and hot boxes for daily functions
- Ensure dish areas are consistently neat and organized
- Ensure that all floors are clean and free of debris, including walk in coolers
- Take out boxes and garbage as needed
- Clean food preparation and production areas as required
- Assist in completion of deep cleaning checklist daily
- Minimize breakage by ensuring all equipment is properly taken care of
- Maintain professional atmosphere throughout the hotel
- Remain positive with co-workers and guests
- Practice proper recycling procedures and kitchen energy management
- Control waste, be aware of the costs attached to the area of responsibility
- Ensure assigned work station is clean and neat before leaving
- Check out with Stewarding Supervisor/Chef on duty before leaving
- Clock out in uniform and leave property immediately after shift
- Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
- Participates in and supports hotel efforts towards community service, sustainability and environmental initiatives.
- Perform other duties as directed, developed or assigned.
