Steward

Clean cooking utensils and service ware to provide cooks, banquet staff, restaurant staff and management with appropriate equipment as well as clean and maintain the kitchen and cafeteria.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands may vary depending on shift, business levels, type of business.

• Promptly and carefully sorts soiled ware so that it can be put through the dish or pot machine properly. Quickly wash all ware and replace in storage areas as designated. Physical strength and stamina are essential to this position due to the high activity level.
• Keeps dish machine properly cleaned and filled with water per hotel standards.
• Cleans kettles, tilt skillets, pots and pans promptly and completely so cooks can carry out their work.
• Performs general/routine cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
• Deep cleans all kitchen equipment daily.
• Cleans and dries floors to avoid slip/fall accidents.
• Separates linen from other debris.
• Assists with putting away all delivered food and beverage goods and supplies.
• Maintains cleanliness and stock levels in cafeteria.
• Brings food items from kitchen to cafeteria, ensuring food is ready for employees and is of a good quality to present to the team members.
• Makes coffee for cafeteria and sets up for employees.
• Ensures drink and soda machines are stocked and operational.
• Maintain Cafeteria clean and free of hazards at all times.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Use protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage or loss to management.
• Performs any related duties as requested by management.
• Assists other Kitchen Personnel when need.
• Always informs supervisor prior to leaving assigned and/or authorized work areas.

The Hotel may consider the equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below, when applicable.

• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Must have knowledge of the appropriate table settings and service ware.
• Must possess the ability to operate beverage equipment, e.g., coffee maker.

• Must possess ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel

• Must have knowledge of service ware and how to maintain same to compliment guest experience.
• Must possess the ability to operate commercial kitchen dish machines in accordance with hotel and health department standards.
• Must possess the ability to understand and follow directions and perform job functions under limited supervision.

• Must possess ability to work under pressure and deal with stressful situations during busy periods.

• All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in the team member handbook).

• Must possess the ability to work a flexible schedule which may change from week to week. This includes the ability to work weekends, holidays and overnights.

• Must possess the ability to lift, reach, bend, stoop, stand and walk continuously, climb stairs, and push or pull heavy equipment
• Must possess the ability to perform duties within extreme temperature ranges.
• Must possess the ability to perform duties in confined spaces.
• Must possess the ability to push/pull service carts weighing up to two hundred (200) pound carts
• Must possess the ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck
• Must be capable of frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

• Must possess the ability to move fingers, arms and hands quickly and easily to perform cleaning duties.

• Must possess sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Must be capable of constant standing and walking.
• Must possess hearing and visual ability to observe and detect signs of emergency situations.