Steward

Responsibilities Wash and sanitize dishes, glassware, flatware, pots, and pans according to hotel standards. Properly sort soiled ware and prepare it for cleaning through the dish or pot machine. Visually inspect all items to assure cleanliness. Clean and sanitize walls, floors, counter surfaces, cutting boards on a continuous basis or as assigned. Place clean dishes, utensils and cooking equipment in appropriate storage areas. Stock supplies such as food or utensils in serving stations, cupboards, refrigerators, or salad bars. Dispose of kitchen substances (such as grease) and kitchen chemicals properly. Transport garbage containers to dump sites and adhere to recycling regulations. Sort and remove trash, placing it in designated pickup areas and empties and cleans trashcans. Follow all standard food handling, sanitation and health department guidelines. Wear non-slip, oil‑resistant shoes and follow all safety policies and procedures. Act on reports of potential safety issues or emergencies and take immediate action. Maintain strict compliance with the hotel's Hazardous Material (HAZMAT) program. Reporting to work as scheduled (on time and regularly) is essential. May perform food preparation functions in case of staffing shortages or during peak periods. Help prepare and deliver plated food for banquets. May accept and sign for deliveries, ensuring all items indicated are accounted for and put in correct food storage areas. Keep dish machine properly cleaned and filled with water per hotel standards. Operate burnishing machine to ensure proper finish on silverware; detarnish and polish silver. Communicate to management any shortages of china, glass, silver, chemicals, cleaning supplies, fuel, or other supplies. Report all breakage to supervisor and ensure work area is kept clean and organized. Qualifications Basic knowledge of food and beverage preparation, service standards comparable to hotel, guest relations and etiquette. At least 18 years of age. Ability to work AM, PM, weekend and holiday shifts as required. Basic math skills such as addition, subtraction, multiplication and division. Ability to apply common sense to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to communicate, read, write and understand English. Complete required training as scheduled. Learn proper use of various types of equipment and cleaning materials used. Must have a valid current Food Handlers Card or willingness to obtain one within 30 days of employment. Previous stewarding experience desired. Physical Requirements Frequently walk, stand, crouch/bend/stoop, reach, smell, push/pull. Constantly hear and talk. Occasionally sit, grasp and lift objects weighing up to 50 pounds. Near vision required; close and far vision occasionally required. Finger dexterity required to operate dish machine and grip dish racks, flatware, plates, glasses and mugs. EEO Statement We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. #J-18808-Ljbffr