Kitchen Worker - Reserve - Hotel Stewarding

J W Marriott•Las Vegas, NV

16h•$0 - $18

About The Position

The Kitchen Worker maintains clean, organized, and well-sanitized kitchen and food and beverage areas. The role includes washing pots, pans, utensils, equipment, and other wares for restaurant outlets and banquet operations. The Kitchen Worker follows Health Department regulations, property policies, and company, safety, and department procedures to support a safe, efficient, and hygienic culinary environment. The position also supports teamwork and guest service, anticipates guest needs, and upholds JW Marriott Core Values. This position works in kitchen and other areas throughout the property, including casino areas. The work environment may involve varying noise, temperature, illumination, and air quality; noise is usually moderate but increases on the casino floor. Smoking is permitted in casino areas consistent with Nevada regulations. The role requires prolonged standing and mobility, bending, reaching, handling and moving heavy items, and exposure to cleaning chemicals.

Requirements

High school diploma or GED.
At least 3 months of experience is preferable, particularly in a high-volume hotel and casino operation.
Valid Clark County Health Card.
Basic understanding of sanitation, food safety, and proper cleaning practices.
Knowledge of the SDS Book and chemical usage.
Ability to operate dishwashing equipment and follow ware-washing procedures.
Strong attention to detail and organizational skills.
Physical stamina to lift, stand, and work in a fast-paced environment.
Ability to follow instructions and work effectively as part of a team.
Ability to communicate effectively verbally and in written English.
Ability to use a computer for ordering.
Eye-hand coordination and basic math skills.
Ability to distinguish letters, numbers, and symbols.
Ability to transport, push, pull, and maneuver items weighing up to 150 pounds and lift items weighing up to 50 pounds.
Ability to tolerate varying noise, temperature, illumination, and air quality, and exposure to cleaning chemicals.

Responsibilities

Clean, sanitize, and organize kitchen and food and beverage areas, including freezers and walk-ins.
Use cleaning equipment and chemicals safely and correctly during daily cleaning routines.
Operate dish machines properly, check temperatures, and ensure cleanliness.
Break down, wash, sanitize, and store dishes, utensils, and kitchen wares according to established procedures.
Wash, rinse, and sanitize pots and pans using proper three-compartment sink procedures.
Distribute silverware, glassware, china, utensils, and equipment to designated areas as needed.
Sweep and mop kitchen floors according to business volume and sanitation standards.
Monitor, empty, and replace trash bags in kitchen areas as needed.
Support banquet operations by providing equipment, fulfilling requisitions, and assisting with service needs.
Work with the culinary team to assist with plating and other banquet-related tasks.
Handle industrial cleaning solvents properly and follow safe-use guidelines.
Clean and sanitize kitchen equipment, including performing de-liming and steaming procedures.
Safely disassemble and reassemble kitchen equipment for deep cleaning.
Clean and maintain kitchen hood filters to ensure proper ventilation.
Clean and sanitize hot and cold holding cabinets.
Clean, sanitize, and restock hand sinks as required.
Ensure kitchen walls are free of mold, mildew, and buildup.
Keep cutting boards and food preparation areas clean, sanitized, and properly maintained.
Change and filter deep fryers according to kitchen standards and safety protocols.
Communicate effectively with guests and coworkers and comply with policies, procedures, memorandums, chemical labels, and other instructions.