Steward/Dishwasher

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Overview: The Steward/Dishwasher is responsible for setting wares for dining outlets and banquets, retrieving and washing soiled wares, transporting supplies and food to service areas, and assisting the Kitchen with plating up Banquet meals. Clean and maintain equipment in Dishwashing/ Kitchen/ Cafeteria/ Compactor/ Storage areas. Assist in washing pots, pans and other kitchen utensils/equipment.

Essential Duties and Responsibilities:

• Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Use correct cleaning chemicals for designated items, according to OSHA regulations.
• Set up and organize workstation with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift.
• Check the working condition of the dishwashing machine in accordance with specifications; rectify any deficiencies.
• Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard.
• Organize the breakdown area for the drop off of dirty wares.
• Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine.
• Position wares in designated racks correctly and send them through the dishwashing machine only when full.
• Clean only designated wares in the dishwashing machine.
• Remove washed wares from the dishwashing machine and allow to air dry.
• Inspect the cleanliness and condition of all washed wares and rewash wares that do not meet standards.
• Sort, stack and store cleaned wares in designated areas.
• Handle all wares carefully to prevent breakage and loss.
• Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.
• Monitor using dishwashing machines and chemicals to maximize consumption of water and chemicals.
• Maintain cleanliness and working condition of garbage disposal.
• Break down and clean dishwashing machines and work areas.
• Clean and sanitize pots, pans, utensils, and other kitchen equipment.
• Stock kitchen lines with designated cleaned wares, utensils, and equipment.
• Clean spills in the kitchen and work areas immediately.
• Use designated chemicals, supplies, and equipment to clean various floor surfaces (brooms, mops, strippers, buffers, etc.).
• Transport mats to the loading dock and clean them.
• Maintain cleanliness and organization of supply/storage closets; remove trash; wipe down shelves/counters; clean floors; remove items that do not belong and place them in correct areas.
• Transport garbage containers from the Kitchen and work areas to the Dumpster; empty and clean. Adhere to recycling regulations.
• Clean garbage compactor and area as assigned.
• Fill the burnishing machine with specified amounts of water and designated chemicals.
• Follow the schedule to burnish and paste polish specified silver wares.
• Remove excess food, debris, and film from soiled silver before polishing.
• Paste polish designated wares.
• Load silver into the burnishing machine, follow specifications and burnish.
• Burnish only designated wares in the machine.
• Breakdown and clean burnishing machine.
• Set up designated wares for Banquet functions and transport to function area.
• Set up equipment on buffet tables as directed for specified functions.
• Set up all Kitchen equipment and plate requirements.
• Retrieve designated amounts of bread/rolls, butter, milk, cream, dressings, cold appetizers and desserts, and other food items from the kitchen and transport them to the Banquet service area.
• Prepare coffee as assigned, following specifications.
• Fill water glasses with ice and water.
• Assist the Banquet Chef with plating up hot Banquet meals.
• Stack plated meals in hot carts and transport them to the Banquet function area.
• Organize the breakdown area for the drop off of dirty wares.
• Remove soiled wares from the Kitchen line and transport them to the dishwashing station.
• Transport soiled wares from the Banquet service area to the dishwashing station.
• Dishwasher in breaking down all trays/carts.
• All other duties as required.

General Skills: Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Knowledge: Ability to perform job functions with attention to detail, speed, and accuracy; ability to prioritize, organize, and follow through; ability to be a clear thinker, remain calm, and resolve problems using good judgment; ability to work well under the pressure of meeting production schedules and timelines for guests' hot food orders.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy, and sometimes close conditions.
• Ability to work with all products and food ingredients involved and use all senses to ensure quality standards are met.
• Ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions.
• Ability to perform job functions with minimal supervision and work cohesively with co-workers as part of a team.

Language: Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment - constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, and housekeeping and cleaning tools.

Qualifications:

• High School Diploma or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handlers Certification.

Experience:

• Some previous experience in a similar position is required.
• Experience with a luxury or ultra-luxury property or brand-preferred

The pay scale for this position is between $19.00 and $19.50/hour. This is the pay range for this position that the Hotel reasonably expects to pay.