F&B Steward

Highgate Hotels•New York, NY

2d•Onsite

About The Position

The Steward plays a critical role in maintaining the cleanliness, sanitation, and organization of all kitchen, dishwashing, and food service areas. Responsibilities include cleaning and storing all dishes, glassware, utensils, and kitchen equipment, following sanitation protocols, supporting kitchen operations, and properly managing waste disposal and recycling. This position also involves assisting with food storage, organizing supplies, and following a structured cleaning schedule to maintain hygiene and safety throughout the facility.

Requirements

High School Diploma or equivalent preferred.
Ability to stand for extended periods.
Ability to lift, carry, push, or pull up to 50 lbs occasionally and 20 lbs frequently.
Comfortable working in hot and cold environments.
Flexibility to work weekends, holidays, and extended hours as required
Follow company standards regarding uniform, grooming, and behavior.
Attend all required meetings and trainings.
Maintain confidentiality and uphold workplace professionalism.
Follow all safety, sanitation, and health regulations (including DOH requirements).
Must correctly answer a minimum of 70% of a 5-question quiz monthly regarding sanitation rules.

Nice To Haves

Prior experience in a kitchen or stewarding role is a plus.
It would be beneficial but not required to have a SERV Safe certified or hold a valid New York Food Handler’s License

Responsibilities

Maintain a clean and orderly kitchen, including floors, walls, workstations, and equipment.
Perform heavy-duty cleaning of ovens, grills, sinks, walk-ins, and refrigeration units.
Clean and sanitize all kitchen equipment, tools, and dishware using appropriate procedures.
Follow cleaning schedules and complete assigned tasks promptly.
Maintain a clean and safe cafeteria.
Maintain the loading dock and garbage room.
Operate all dishwashing equipment across the property.
Ensure all china, glassware, silverware, pots, and pans are thoroughly cleaned, sanitized, and returned to their proper locations.
Keep the dish area clean and free of dirty dishes and soiled towels at all times.
Ensure plate ware is sorted and placed correctly according to each station’s needs.
Properly dispose of all garbage, compost, and recycling in designated containers.
Place garbage in the correct area neatly and clean.
Remove soiled linens and place them in designated pickup areas.
Track and record waste and breakage.
Help retrieve and organize ingredients or supplies from storage as directed.
Support the kitchen by retrieving pots, pans, utensils, etc. from the kitchen areas and returning to the respective areas.
Nightly cleaning of the Marketplace floor, walls, shelves, counter and ovens.
Nightly Cleaning of the Bar are.
Nightly cleaning of the Kitchen. Walls, Ceilings, Floors, Ovens, Stoves, Fryers, Grill, countertops.
Support buffet setups and removal of dirty dishes during service.
Clean and mop walk-in refrigerators and station refrigeration units daily.
Ensure sanitation buckets and towels are available at each workstation at the start of shift and collected at the end.
Clean and Maintain Bock of the house restrooms.
Perform other tasks as assigned by management.
Assist in lifting heavy kitchen items with teammates as needed.
Respond to cleaning and maintenance requests from culinary management.
Keep all storage areas organized and clean.
Participate in daily sweeping, mopping, and floor cleaning, including under and around equipment and tables.
Be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
Be familiar with the hotel and where everything is located.
Practice “guest first” mentality at all times.
Be familiar with fire extinguishers, locations and know how to use them.
Ensure overall guest satisfaction.
Follow safe work practices to prevent injury or accidents.
Report faulty equipment to management immediately.
Maintain a “Clean As You Go” policy at all times.
Maintain a friendly, professional demeanor and service-oriented demeanor at all times.
Communicate clearly and effectively, both verbally and in writing, with colleagues and supervisors.
Multitask and prioritize duties to meet service timelines and deadlines.
Demonstrate initiative and a team-first attitude.