Steward-URGENT!

Pacific Hospitality GroupPacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & FulfillmentThis position pays at $17.00Position Summary:Responsible for washing/sanitizing dishes, glassware, flatware, cooking pots/utensils and related food service related equipment. Helps prepare and deliver plated food for banquets/events. Cleans kitchen areas and equipment.Properly sorts soiled ware and prepares it for cleaning through the dish or potWashes dishes, glassware, flatware, pots and pans according to hotel's standard of cleanliness. Items are washed using appropriate dishwashing machines or other kitchen cleaning equipment. Cleans and sanitizes all walls, floors, counter surfaces, cutting boards on a continuous basis or as assigned.Places clean dishes, utensils and cooking equipment in appropriate storageStocks supplies such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.Disposes of kitchen substances (such as grease) and kitchen chemicals properly. Transports garbage containers to dump sites and adheres to recycling regulations. Empties and cleans trashcansFollows all standard food handling, sanitation and health department guidelines. Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.Other Responsibilities/Supportive Functions:May perform food preparation functions in the event of staffing shortages or during peak periods. Helps prepare and deliver plated food for banquets.May accept and sign for deliveries, ensuring all items indicated are accounted for, and puts items in correct food storage areas.Keep dish machine properly cleaned and filled with water per hotel standards. Communicates to management any shortages of china, glass, silver, chemicals, cleaning supplies, service equipment, fuel or other supplies required to complete daily functions. Qualifications:No related experience and/or training required. Ability to deal with problems involving a few concrete variables in standardized situationsAbility 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 to understand instructions and safety rules.Completes required training as scheduled. Ability to learn proper use of various types of equipment and cleaning materials used in cleaning assigned areas.Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel.Work schedules will include working on holidays, weekends and alternate shifts. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally talks when communicating with stewarding and kitchen staff. Many aromas and smells are present in the kitchen and stewarding areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items. The team member is required to have visual acuity to determine the cleanliness, accuracy, neatness, and thoroughness of the work areas.The team member is subject to environmental conditions found working indoors. The team member is frequently subject to extreme heat, with temperatures up to 100 degrees while moving around in the kitchen and dishwashing areas. The team member is frequently subject to loud noise when working in or around the kitchen and cleaning areas. The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and cleaning areas.(Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)