Steward/Dishwasher, Full-time

Reports to: Executive Chef and Sous Chefs, position is Non-Exempt WHAT YOU WILL GET Work with an amazing team who is passionate about hospitality, celebrating diversity and embracing individuality! Paid time off including vacation, sick and a floating holiday to use when you choose Paid time off to volunteer in your community Free parking in Ybor Free shift-meal prepared by our in‑house culinary experts Up to 50% off food when you dine at the restaurant as a guest Greatly discounted room rates for your out‑of‑town guests Medical benefit premiums begin at a bi‑weekly cost of $66 WHAT YOU WILL NEED A passion for cleanliness and learning; curiosity for the culinary arts Basic knowledge of food safety guidelines and requirements; valid SafeStaff Certificate of Completion required, or ability to complete within 30 days of hire Conversational proficiency of the English language to receive and execute verbal and written communication and direction Adaptable interpersonal communication skills to address employees at all levels of the hotel Ability to work in a fast‑paced environment for extended periods of time to meet high volume business Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc. Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc. Ability to stand or walk for prolonged periods to clean and organize the spaces, plate ware, equipment, etc. Ability to withstand warm to hot environments for prolonged periods while utilizing dish machines, ovens, stoves, or fryers WHO YOU ARE You are a natural “neat‑freak”, constantly adjusting shelves of food or equipment so the labels face out and the rows are nearly perfect. You take pride in a clean floor and understand the necessity of a well‑kept walk‑in cooler. Your past experiences have led you to understand that there is an art + science to the how and what of a restaurant kitchen. You have limited experience in the industry but are hungry to learn under the direction of outstanding culinary leadership, while working alongside your colleagues. Though you may not be on the line with the cooks, you understand that you are an integral part of the culinary operation, and that cleanliness is the key to success in any kitchen environment. WHO WE ARE Hotels done differently. It’s not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve. THE ROLE The Steward reports to the Executive Chef and Sous Chefs (Culinary Leadership Team), working to maintain the consistent cleanliness and organization of our culinary spaces. It is critical that you possess an understanding of culinary operations and are ready to apply your innate organizational skills under the direction of the Chef. There will be opportunities where collaboration with culinary leadership is key as your valuable insight is needed for our shared success. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers, both in the kitchen and throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open‑minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no‑tolerance policy for the “old school way”. WHAT YOU WILL DO Uphold and role‑model the company’s principles of People, Place, and Character, while embodying our values that drive collaboration, intuitive service, and translocal hospitality Collaborate with culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience Take pride in your work, strictly adhering to sanitary guidelines Work in an organized fashion with the utmost respect for your equipment and workspace Demonstrate a professional sense of urgency while in the kitchen space to provide an amazing guest experience by keeping spaces clean and well organized Possess an understanding of the workflow of a stewarding department, as well as maintenance of culinary equipment Foster open lines of communication within the department by actively participating in daily line‑ups and quarterly culinary all‑staff meetings, maintaining a transparent dialogue among the team to voice ideas and concerns, while course‑correcting any missed opportunities Actively participate in feedback sessions with culinary leadership to further develop your skill set Observe conditions of all physical facilities and equipment in the culinary operation, reporting anything substandard to the Chef, Sous Chefs, and/or engineering department to make corrections and improvements as needed Maintain regular communication with the culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state, or local laws. The hotel and company are a smoke‑free, drug‑free facility, and equal opportunity employer. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E‑Verify employer. #J-18808-Ljbffr