Kitchen Steward

SUMMARY

The Steward will properly clean and sanitize all dishes, glassware, utensils and pots. Responsible for maintaining dish room and dish machine. Assists with cleaning and stocking other areas as requested, operates dish machines to company and manufacturer specifications. Uses proper measurements of detergent and sanitizer in the dish machine, restock all dishes, glassware, utensils, pots, and pans. Break down, clean, and sanitize the dish machine at the end of a shift, and keep dish and other storage areas clean and organized.

QUALIFICATIONS

• Food/Beverage Service Worker Permit, where applicable.
• Able to handle high heat and moisture.
• Read, write and speak English fluently.
• Previous experience preferred but not necessary.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• Ability to thrive in a fast paced environment, working independently where applicable.
• No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Follow the hotel’s recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management.
• SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive a passing score on inspections.
• CLEANING/MAINTENANCE: Meet the hotel standards for cleanliness of food service areas; clean all assigned areas of the restaurant, lounge or kitchen on schedule; pass most inspections.

ESSENTIAL FUNCTIONS

• Empty and wash garbage cans.

• Maintain a high standard of cleanliness and sanitation in the kitchen.

• Maintain proper storage of dish dollies, glass racks and flatware.

• Maintain work areas clean and organized.

• Report on all unsafe conditions immediately.

• Store plates on hot and cold lines for cooks.

• Wash, organize and inventory china, glassware, silverware, utensils, pots and pans per standards.

• Assist in dish set up for banquets.

• Clean and monitor dish machine as needed.

• Help in setting up lunch buffet and happy hour buffet.

• Sweep and mop walk in refrigerators and kitchen areas.

• Understand and provide chemicals and supplies for station.

• Attend all mandatory meetings.

• Cover plate dollies and return all carts to storage area.

• Polish silver and copper.

• Complete other duties as assigned by supervisor to include cross training.

PHYSICAL REQUIREMENTS

• STANDING/WALKING: Concrete, tile, linoleum, rubber mats covering tile, carpet, stairs.
• PUSHING/PULLING: Racks, carts. Average weight up to 100 lbs.; Maximum weight 200 lbs.
• LIFTING/CARRYING: Supplies, plates, pots, pans, glasses, mops, chemicals. Average weight 50 lbs.; Maximum weight 100 lbs.