Dishwasher/Stewarding Attendant at The Warbler Hotel

Progressive HR Strategies•New Orleans, LA

1d•Onsite

About The Position

The Dishwasher / Stewarding Attendant maintains the sanitation, polish, and operational readiness behind every Warbler meal and drink. This essential role operates the dish machine and pot wash with rigor, protects glassware and silver, supports banquet and event turns, and keeps waste and chemical systems safe. At a luxury property, stewarding is not invisible work: spotless equipment and dependable support make refined service possible.

Requirements

High school diploma or equivalent, or equivalent work experience.
Ability to follow safety instructions, use cleaning chemicals properly, and perform physically demanding work.
Reliable attendance and willingness to work in a fast-paced, team-oriented environment.
Ability to communicate basic operational needs in English [and/or other language requirements as applicable].

Nice To Haves

Commercial dishwashing, hotel stewarding, banquet, restaurant, or institutional-kitchen experience.
Familiarity with chemical dispensing systems, high-temperature dish machines, silver polishing, and waste-diversion programs.
Food-handler or OSHA-related safety training.

Responsibilities

Operate commercial dishwashing equipment according to manufacturer guidance, safety procedures, wash/rinse temperature standards, and sanitation requirements.
Sort, rack, wash, air-dry, inspect, and store china, glassware, flatware, bar tools, kitchen utensils, and service equipment without chipping, contaminating, or mixing items improperly.
Perform pot wash for cookware, paella pans, grill tools, sheet pans, hotel pans, and heavy equipment using correct soak, wash, rinse, and sanitation procedures.
Polish silver, flatware, glassware, and designated service pieces to restaurant standards; remove items with chips, cracks, stains, or damage and report losses.
Maintain a safe dish area with clear floors, organized racks, correct drainage, designated chemical storage, clean floors, and proper waste separation.
Monitor and replenish dish-machine chemicals, rinse aids, sanitizer, detergent, racks, towels, gloves, and cleaning tools; report machine faults or chemical concerns immediately.
Receive, move, and store clean equipment for the café, restaurant, pool bar, in-room dining, and events according to pars and storage maps.
Support banquet and event setup/breakdown with clean serviceware, racks, glassware, chafers, coffee equipment, and timely collection of dirty wares.
Remove trash, cardboard, compost, recycling, and glass according to hotel sustainability and safety protocols; never overload compactors or leave waste in guest-visible areas.
Assist with deep cleaning of floors, drains, mats, shelving, walk-ins, dish areas, and stewarding equipment on scheduled rotations.
Follow procedures for broken glass, sharps, bloodborne-pathogen exposure, chemical spills, and injury reporting; never place hands into opaque containers or sink water without checking.
Maintain accurate sanitation logs, chemical test records, cleaning checklists, and shift handoff notes.
Understand that immaculate, unchipped serviceware and quick replenishment directly shape the guest's perception of the hotel.
Keep noise, carts, trash movement, and operational materials away from guest routes whenever possible.
Maintain clean uniform and personal hygiene throughout the shift; stewarding team members represent the hotel whenever crossing public or service-adjacent spaces.
Respond to urgent outlet needs calmly and communicate realistic timing rather than disappearing from the work area.
Treat colleagues with the same respect extended to guests; stewarding sets the standard for shared accountability.