Steward

SUMMARY:Prepares and serves balanced meals to employees of resort by performing the following duties.ESSENTIAL DUTIES AND RESPONSIBILITIESTakes hot and cold foods to cafeteria from the kitchen in a timely manner.Replenishes all non-food items as needed.Clean and stock supplies, such as, plates, silverware, pots, pans, and other utensils.Cleans food serving areas, including counters, and utensilsMust be able to maintain the proper level of sanitation in accordance with health dept. and Stewarding standards in all kitchen outlets.Cleans and sanitizes all china and flatware.Must be able to clean and sanitize all kitchen equipment in a safe manner.Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.Must be able to work inside and maneuver throughout the kitchen areas.Must be able to tolerate hot temperatures in excess of 115 degrees near dish machine, when assigned for entire shift.Must follow guidelines for using cleaning chemicalsOther duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job descriptionQUALIFICATIONS REQUIREMENTS:Employee is required to stand for long periodsMust be able to communicate, both verbally and written, effectively with guests, vendors and co-workersEDUCATION AND/ OR EXPERIENCE:High school degree preferredPrevious experience in a similar position in hospitality industry preferredLANGUAGE SKILLS:Must be able to communicate in EnglishPHYSICAL DEMANDS:Must be able to lift, push, pull up to 50 poundsWORK ENVIRONMENT:The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Noise level in the work environment is usually moderate. #J-18808-Ljbffr