Hotel Steward - Elysee New York

Horseshoe Bay Resort•New York, NY

21h•$20 - $25•Onsite

About The Position

Elysée New York is seeking a dependable, detail-oriented Steward to maintain the cleanliness, sanitation, organization, and availability of china, glassware, silverware, cookware, utensils, and kitchen equipment across Salon Sanssouci and the hotel's food and beverage operations. Reporting to the Executive Sous Chef, Food and Beverage Management, and the Director of Operations, this individual ensures clean, properly sanitized service items are ready whenever Culinary and Salon Sanssouci teams need them. The Steward upholds Leading Quality Assurance and Forbes Five-Star standards behind the scenes, safeguarding the quality guests never see but always feel, and maintains a safe, clean, and efficient work environment in compliance with hotel, brand, and health department standards. This position requires flexibility across mornings, afternoons, evenings, weekends, holidays, and extended hours based on business demands.

Requirements

Working knowledge of commercial dishwashing equipment, sanitation procedures, and chemical safety practices, or the ability to learn them quickly.
Strong attention to detail and reliability, with the ability to maintain consistent quality under time pressure.
Ability to work efficiently and safely in a fast-paced, physically demanding back-of-house environment.
Ability to work both independently and collaboratively as part of the culinary and stewarding team.
Clear communication skills sufficient to coordinate with culinary and Salon Sanssouci teams and to report issues promptly.
Ability to obtain and maintain all required food handler certifications.
Ability and willingness to work a flexible schedule, including mornings, afternoons, evenings, shifts, weekends, holidays, and extended hours as business demands require.
Experience within the New York City luxury hospitality market.

Responsibilities

Operate commercial dishwashing equipment safely and efficiently to wash, rinse, sanitize, and organize dishes, glassware, flatware, cookware, utensils, trays, smallwares, and kitchen or service equipment according to established procedures.
Sort, scrape, rinse, wash, sanitize, dry, and properly store dishes, glassware, flatware, pots, pans, smallwares, and food-preparation equipment.
Inspect cleaned items to ensure they are free of food residue, stains, grease, chips, cracks, and other damage before returning them to service or storage.
Monitor dish machine temperatures, chemical levels, and sanitizer concentrations according to manufacturer instructions, workplace procedures, and applicable health requirements; complete required temperature, sanitizer, and cleaning logs accurately.
Refill detergents, rinse agents, sanitizers, and other cleaning chemicals according to established procedures, using them safely and in accordance with product labels, Safety Data Sheets, and training requirements.
Maintain an adequate supply of clean dishes, glassware, flatware, cookware, utensils, and service equipment for kitchens, dining areas, and other food and beverage service needs.
Transport clean and soiled service items safely between dish areas, kitchens, dining rooms, service areas, and storage locations.
Rack, stack, organize, and store dishes, glassware, flatware, cookware, and service equipment properly to help prevent breakage, contamination, and loss, maintaining separation between clean and soiled items.
Receive, organize, and store dishes, glassware, flatware, cookware, cleaning supplies, chemicals, and other operating equipment as directed, and monitor and report shortages, damage, or supply needs to management.
Clean and sanitize dish machines, sinks, drainboards, sprayers, racks, carts, and surrounding work areas throughout the shift.
Wash and sanitize pots, pans, knives, cutting boards, food storage containers, smallwares, and larger kitchen equipment using approved procedures.
Sweep, scrub, and mop dish room, kitchen, prep, storage, and back-of-house floors, and clean walls, doors, floor drains, mats, shelving, carts, and trash containers as assigned.
Remove trash, food waste, grease, cardboard, glass, and recyclable materials from assigned work areas, transporting them to designated collection areas and helping keep those areas clean and orderly.
Clean spills promptly and place appropriate warning signs or barriers to help prevent slips, trips, and falls.
Assist with scheduled and assigned deep-cleaning projects, which may include ovens, grills, hoods, filters, refrigerators, freezers, walls, ceilings, storage areas, and other kitchen or back-of-house equipment.
Report broken equipment, plumbing issues, leaks, clogged drains, unsafe conditions, pest concerns, and maintenance needs promptly, and follow established procedures for handling broken glass, sharp objects, and damaged equipment.
Follow all food safety, sanitation, personal hygiene, chemical safety, equipment safety, and workplace safety procedures.
Assist kitchen, stewarding, and service team members with basic cleaning, organizing, receiving, food storage, and operational support when assigned and properly trained.
Assist with transporting, setting, replenishing, and breaking down dishes, glassware, flatware, cookware, and service equipment before, during, and after service periods or events as business needs require.
Maintain a professional appearance and positive, team-oriented attitude while working with coworkers, supervisors, vendors, and guests or customers when contact occurs.