Department: Stewarding
Position: Steward
Reports to: Executive Steward/Stewarding Manager
Scope of Position
As a Steward, the primary focus is to assist in maintaining a high standard of cleanliness in all food and beverage areas.
He/she is responsible for operating and maintaining clean equipment and tools.
The Steward maintains the kitchen, dish washing and back area in inspection-ready condition in accordance with the hotel guidelines.
Position Requirements
Professional demeanor appropriate for a resort environment.
Previous experience in similar role and knowledge of basic food hygiene.
Responsibilities
Ensure the kitchen/dish washing station is clean, well maintained and always organized.
Clean and sanitize pots, pans, utensils, and other food preparation machines and equipment routinely used in the kitchen.
Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
Adhere to all sanitation guidelines.
Collects and removes trash from all areas of the operation following established procedures.
Dispose of waste as per the hotel standards and adhere to recycling guidelines.
Wash, wipe, sort, stack dishes, and load/unload dishwasher.
Clean, sanitize and close workstations.
Ensure the waste bin area is kept clean and neat.
Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
Knowledge and proficiency in operating industrial dish washers.
Check all chemical levels and inventory.
Always practice proper food handling procedures, cleaning and storage of containers, use of cleaning chemicals & PPEs.
Perform any other reasonable duties as required by management.
Education
High school diploma or GED.
Skills and Abilities
Ability to communicate in the English language.
Second language is a plus.
Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
Able to handle high heat and moisture.
Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques, proper chemical handling, and sanitation standards.
Physical Requirements
Must be able to work in a fast-paced environment.
Must be physically fit to lift, pull, and push items up to 50 pounds.
Also requires reaching overhead/standing/walking/reaching and bending throughout shift.
This is a summary of the main responsibilities for the Steward position.
Business demands dictate work hours and schedules.
Attendance and timeliness are a requirement of this position.
Management retains the discretion to add or change the duties of this position at any time, to meet our guests’ needs.
I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance.
I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.
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