Kitchen - Steward

Human Resources•Phoenix, AZ

About The Position

As a Dishwasher/Steward, you are responsible for washing/sanitizing dishes, glassware, flatware, cooking pots/utensils and related food service related equipment. Helps prepare and deliver plated food for banquets/events. Cleans kitchen areas and equipment.

Requirements

Possess a basic knowledge of food and beverage preparation, service standards of comparable hotel, guest relations and etiquette
Must be at least 18 years of age
Ability to work on AM, PM, weekend and holiday shifts as required by operational needs
While performing the duties of this job, the employee is frequently required to walk, stand, crouch/bend/stoop, reach, smell, and push/pull, the employee is constantly required to hear and talk. The employee must occasionally sit, grasp, and lift objects weighing up to 50 pounds. Specific vision abilities constantly required are near vision and occasionally required include close and far vision. Finger dexterity is required to operate dish machine, grip dish racks, flat ware, plates, glasses and mugs.

Nice To Haves

Ideal candidate will have:
No related experience and/or training required. Previous stewarding experience desired.
Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to communicate, read, write and understand English to understand instructions and safety rules.
Completes required training as scheduled.
Ability to learn proper use of various types of equipment and cleaning materials used in cleaning assigned areas.
Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
Must maintain a clean appearance and professional demeanor.

Responsibilities

Properly sorts soiled ware and prepares it for cleaning through the dish or pot machine.
Washes dishes, glassware, flatware, pots and pans according to hotel's standard of cleanliness. Items are washed using appropriate dishwashing machines or other kitchen cleaning equipment. Visually inspects all items to assure cleanliness. Cleans and sanitizes all walls, floors, counter surfaces, cutting boards on a continuous basis or as assigned.
Places clean dishes, utensils and cooking equipment in appropriate storage areas.
Stocks supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
Disposes of kitchen substances (such as grease) and kitchen chemicals properly. Transports garbage containers to dump sites and adheres to recycling regulations. Sorts and removes trash, placing it in designated pickup areas. Empties and cleans trashcans.
Follows all standard food handling, sanitation and health department guidelines.
Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
May perform food preparation functions in the event of staffing shortages or during peak periods. Helps prepare and deliver plated food for banquets.
May accept and sign for deliveries, ensuring all items indicated are accounted for, and puts items in correct food storage areas.
Keep dish machine properly cleaned and filled with water per hotel standards.
Operated burnishing machine to ensure proper finish on silverware. Detarnishes and polishes silver for proper appearance.
Communicates to management any shortages of china, glass, silver, chemicals, cleaning supplies, service equipment, fuel or other supplies required to complete daily functions. Reports all breakage to supervisor.
Ensures work area is kept clean and organized.