Steward - Night Shift

Greenparc Hospitality is looking for Stewards & Dishwashers for the Front of House & Back of the House for Luxury Fine Dining in a Boutique Ultra Luxury Hotel.

Steward (Back of House & Front of House)

QUALIFICATION REQUIREMENTS:

Reading, writing and oral proficiency in the English language.

JOB FUNCTIONS:

The ability to follow proper payroll and uniform procedures.
The ability to properly handle the dishwashing machine including turning on and off, de-liming, changing water and adding chemicals.
The ability to safely handle chemicals and keep them stored properly.
The ability to load and unload dishware and flatware from the dishwashing machine and store them properly.
The ability to ensure a clean, neat and organized work area.
The ability to handle and report any accident immediately, no matter how minor.
The ability to respond properly in any hotel emergency or safety situation.
The ability to clean and maintain hand washing sinks and drains.
The ability to maintain hand washing detergent and hand towels at all times.
The ability to safely set up, clean and utilize the silver burnishing machine.
The ability to safely utilize all cleaning compounds, chemicals and materials, including but not limited to, soaking solution, Sanitex Px and silver cream.
The ability to follow a daily and weekly schedule of polishing all silver items in the hotel.
The ability to clean, polish, sort and transport required silver.
The ability to separate all silverware, as required.
The ability to place damaged or excessively worn pieces in designated area for repair
The ability to store and maintain silver properly.
The ability to ensure all needed supplies are on hand at all times. The ability to requisition such supplies.
The ability to clean doors leading to back of house and service windows
The ability to notify the Executive Steward of any shortages as soon as realized.
The ability to handle items at the last minute which need to be polished.
The ability to set up work area with proper washing and rinsing sinks. The ability to use the correct detergent and rinse agent. The ability to change the water when necessary.
The ability to maintain all pots, pans and equipment to be cleaned.
The ability to organize the dishwashing, pot washing and polishing area and maintain organization at all times throughout the shift.
The ability to maintain the cleanliness of kitchen floor and drains, ensuring they remain free of debris at all times.
The ability to keep bench and table legs clean and ensure clean before conclusion of shift.
The ability to keep the ware washing area clean, neat and well maintained.
The ability to clean and drain ware-washing area at least twice during the shift.
The ability to utilizes the different cleaning products safely for specific tasks and confirm with management, the usage of specific chemicals if unsure.
The ability to maintain regular cleaning schedule of Chefs office and surrounds.
The ability to ensure cleanliness of white wine fridge (internal and external) throughout shift and before leaving at the end of the shift.
The ability to clean all drains and rinse out sink area.
The ability to wash all pots, equipment parts, pans, etc. thoroughly in the sink.
The ability to clean all ovens, steam kettles, mixers and other equipment next to the pot washing area of the kitchen or pantry shops needed.
The ability to clean shelving units and storage space safely, with appropriate chemicals.
The ability to maintain cleanliness of all stainless steel surfaces at all times.
The ability to clean metro-shelving and interior and exterior of walk-in fridges, including walls, floors and doors.
The ability to maintain a clean, orderly, hazard-free work area.
The ability to clean kitchen exit signs on a weekly basis.
The ability to clean ice machines, exterior including base, hood, legs and top.
The ability to clean messes and spills immediately.
The ability to notify the supervisor prior to leaving the work area.
The ability to report any major problem to the supervisor.
The ability to check with the Assistant Steward daily for special projects to be completed.
The ability to complete all tasks using the utmost concern for all employees safety.
The ability to collect, utilize safely and put away all cleaning materials, chemicals and equipment.
The ability to clean walls
The ability to clean, dust, sweep, mop, polish, scrub, wash, strip, and buff the following areas in the hotel: Pastry shop, Garde Manger, Butcher shop, Fish station, Main kitchen, Hallways, banquet kitchen, Room Service, Cafeteria, All kitchens, Private club, Pastry kitchen, Garbage room
The ability to perform weekly scheduled cleaning duties.
The ability to clean kitchen and surrounding area walls, ceiling, ceiling tiles, and vents during each shift.
The ability to thoroughly clean the Pastry Shop including Paco Jet Ice Cream Machine, safely using appropriate chemicals.
The ability to thoroughly clean interior and exterior of microwave using appropriate chemicals.
The ability to clean Hobart mixer using appropriate chemicals.
The ability to maintain cleanliness of kitchen salamander and fryers using suitable chemicals.
The ability to deep clean ovens (including but not limited to Alto Sham oven) for shift and ensure clean before the commencement of the shift
The ability to set up the work area properly at commencement of shift.
The ability to scrape and stack all dishes properly and rack all glassware.
The ability to pre-soak all silver with use of aluminum foil and soil master.
The ability to set up, clean and properly operate the dish machine safety and neatly, including dis-assembling and assembling for cleaning, loading and unloading or dishes and silver and changing the water when necessary or instructed to.
The ability to store all china, glass and silver in their designated location.
The ability to clean kitchen walls, floors, drains, reach-in coolers, walk-in freezers and other locations as assigned by a supervisor.
The ability to utilize all cleaning materials and chemicals safely.
The ability to properly lift and remove 65lbs. of garbage.
The ability to thoroughly and hygienically clean vacuum-pack machine and sealer on a daily basis.
The ability to carry and lift multiple cooking pans and utensils to and from kitchen areas
The ability to maintain cleanliness of external electrical boxes.
The ability to clean and maintain marble and glass counter tops
The ability to maintain breakage sheet checklist and communicate any variances in equipment par levels to management as soon as they are known.
The ability to proper clean and maintain all kitchen equipment.
The ability to perform other tasks or projects as assigned by hotel management and staff.

PHYSICAL, COGNITIVE, SOCIAL AND ENVIRONMENTAL REQUIREMENTS

NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

PHYSICAL DEMANDS ANALYSIS

Position:
Standing/walking
Lifting floor to 8' without step stool
Push/pull Queen Mary several hundred feet
Forward bend cannot be avoided to stack trays of glassware since the presence of a low bar prevents bending the knees
Squatting, kneeling, overhead reaching
Repetitive pinch and gross grasp to load dishes into dishwasher
Squatting, kneeling, half-kneel, or forward bend to reach low
Overhead reaching to reach high shelves
Standing on step stool
Lifting through range of 24" to 8' above the floor
Carrying silver pieces with bilateral pattern
For hand polishing: one arm static and weight bearing while the other arm is moving in a polishing, circular motion; The moving arm also has weight bearing on the wrist in order to polish
Push/pull Queen Mary cart 40 feet over tile
Gross grasp for dipping silver in liquid, loading
All head/neck movements
Repetitive shoulder, elbow, hand movements below waist and overhead
Squatting, forward bend, kneeling, half-kneeling, hands/knees for getting inside oven, refrigerator, cabinets
Ladder climbing
Forces: Stacks of plates: 20-30 lbs.

Trays of glassware: 35 lbs.
Carrots, potatoes, milk: 50 lbs.
Queen Mary: 1,000 lbs. (push/pull force is 50 lbs.)
Average piece of silver: 15 lbs.
Heaviest is chafing dish: 40 lbs.
Queen Mary cart: 1,000 lbs. (push pull force: 50 lbs.)
Trays holding silver lids, etc. 40-45 lbs.
Trays of 500 forks: 70 lbs.
Heaviest pot: 30-45 lbs.
Some pots are several feet in diameter. These are not lifted but are held stationary on a holder that tilts to allow for pouring, draining off water, etc.
Repetitions: * Entire process occurs 8-12 x day

• All movements very frequent and repetitive
• Putting dishes away requires 25-50 lifts 15-20 x shift
• Unloading Queen Mary is continuous squatting and reaching for 1 1/2 hours
• Standing/walking: 8 hours day
• Washing, lifting pots is continuous and repetitive for several hours per day
• Sweeping, mopping takes place 10 x day
• Hand polishing: 5-6 hours at a time
• Standing/walking: throughout the 8 hour shift
• Squatting, kneeling, overhead reaching: frequently throughout shift; at times continuous and repetitive when unloading Queen Mary and stacking silver in steel shelving area
• Dipping/loading: 150-500 pieces per day (two hours)
• Forward bend at burnishing machine 1 x hour
• Burnishing machine is operated for a full 8 hour shift by the night shift
• Shoulder, elbow, and hand movements are continuous and repetitive for prolonged periods of time while scrubbing grills, hoods, cabinets, ovens, etc.
• Static forward bend position is used for prolonged periods
• Dynamic forward bend is also continuous and repetitive for prolonged periods of time
• All other positions are used with great frequency
• All floor mats are lifted every night
• Ladder climbing is 1 x week to do upper walls
• Ceiling cleaning is 1 x every 3 months

Environment: Burnishing machine is very loud and noisy. There is exposure to chemicals in liquid cleaners and polishing agents.
Sensory: Sight necessary to check for missed spots. Sight needed in order to tell if pots are clean Greenparc Hospitality New York LLC