Steward

SUMMARY OF RESPONSIBILITIES

To maintain the cleanliness of all kitchens and surrounding areas to provide clean and sanitary silver glass and china to all departments

DUTIES & RESPONSIBILITIES:

Adhere to schedules and departmental/hotel rules and procedures.

Follows proper dress and sanitation codes departmental/hotel.

Fully dressed uniforms code, shoes, nametags, hats, socks, and other examples or codes that may come.

Report to Sous Chefs, Executive Sous, Executive Chef, and other Food & Beverage Managers, follows their orders to assist in the plate up/dish up of banquets when requested

Ensures that all dirty china, glass, silver ware is washed correctly and meets or exceeds the local sanitation and health department regulations and the dish station is kept organized and as clean as possible at all times. All wear wash sinks are set to posted guidelines for correct washing and sanitation

Concern and communication and follow through on maintenance of equipment and surroundings. Assists in the general sanitation of the kitchen and pertaining areas following any instructions or lists given by the kitchen supervisor on duty and maintain the weekly cleaning schedule reporting any jobs that did not get done to the executive chef or kitchen supervisor

To ensure that trash removal is ongoing through out his /her scheduled shift and all garbage cans are cleaned along with the daily up keep of the back dock and dumpster area while adhering to the strict food sanitation audit controls and practices

Maintain a clean and safe work area at all time. To inspect the dish/ glass wear for damage keeping the items to one side for the kitchen supervisor to inspect and dispose of correctly

Perform any other duties as assigned by the Chef/Sous Chef/and Food & Beverage Managers. While maintaining open lines of communication and support for the Kitchen Management

The foregoing is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel workload, rush jobs, or technological developments).

REQUIREMENTS AND QUALIFICATIONS:

1. To be able to understand and speak English

2. Previously worked in a similar kitchen environment and maintain a clean and tidy work area
3. Good knowledge of sanitation and local health authority requirements
4. Must be ale to verbally communicate with managers and associates
5. Food handlers card or equivalent
6. 1 or more years experience in same or similar position
7. Follow instruction and any lists that are given asking any questions if clarification is needed
8. To have manual dexterity to work with sharp objects
9. Must be able to work flexible schedule: days/nights, weekends and holidays

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the property.

Regular attendance in conformance with the standards, which may be established by Interstate Hotels and Resorts, Inc. from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.