Hotel Restaurant Dishwasher / Steward

Paid time off including vacation, sick and a floating holiday to use when you choose

Paid time off to volunteer in your community

Free shift-meal prepared by our in-house culinary experts

Up to 50% off food when you dine at the restaurant as a guest

Medical benefit premiums begin at a bi-weekly cost of $66

curiosity for the culinary arts

Basic knowledge of food safety guidelines and requirements; 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

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.

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 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.

Hotels done differently. 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; Located in the heart of historic Ybor, a trolley ride away from downtown Tampa, Hotel Haya is a hub of activity. Blending Cuban, Italian, and Spanish influences, the property features 178 guest rooms, over 7000 square feet of banquet space, a world-class restaurant, airy café, and lush courtyard with a pool. Hotel Haya is managed by Aparium Hotel Group which was founded in 2011. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.

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. we have a no-tolerance policy for the "old school way".

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

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 amongst 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 skillset

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. Aparium is an E-Verify employer.