Outlet Steward-The Pass by Charlie Palmer at Paso Robles Inn

Peregrine Hospitality•Paso Robles, CA

About The Position

The Outlet Steward supports daily operations across multiple food and beverage outlets at The Pass by Charlie Palmer, a restaurant, bar, and lounge at the historic Paso Robles Inn. The role helps maintain clean, organized, sanitary, and well-stocked kitchens and service areas so they operate efficiently. The Outlet Steward works and coordinates with the property’s Director of Culinary and Chef Palmer.

Requirements

Must be able to speak, understand, and communicate effectively in the workplace.
Must work flexible scheduled shifts based on business needs, including holidays, nights, and weekends depending on hotel events and functions.
Must be able to prioritize and work efficiently with limited supervision.
Must understand the hotel’s mission, vision, and goals.
Must be detail-oriented and able to multitask efficiently.
Must have excellent communication, follow-up, and organizational skills.
Must be able to lift up to 50 pounds regularly, including pots, pans, trays, and food items.
Must be able to push and pull carts and equipment weighing up to 250 pounds regularly.
Must be able to bend, stoop, squat, stretch, and perform cleaning tasks.
Must follow PPE safety requirements when needed for assigned duties and when using cleaning chemicals.
Must be able to work in moderate to loud noise conditions typical of a busy kitchen.
Must be able to stay focused, alert, upbeat, outgoing, and positive in a fast-paced environment.
Must be able to clearly communicate guests’ needs to staff.
Must be able to lift and/or carry up to 40 pounds frequently to assist guests.
Must be able to stand for extended periods and bend, twist, push, pull, stoop, and kneel.
Long hours are sometimes required.

Nice To Haves

Previous experience as an Outlet Steward is preferred.

Responsibilities

Set up and organize the dishwashing area to support efficient workflow.
Operate assigned equipment safely and according to hotel procedures.
Clean and sanitize china, glassware, silverware, flatware, pots, pans, and other kitchen equipment used throughout the hotel.
Inventory china, silverware, and glassware to ensure restaurant and banquet operations have sufficient supplies.
Ensure adequate racks and carts are available for handling and storing dirty and clean dishes, silverware, pots, and pans.
Maintain cleanliness and sanitation in kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables, and floors.
Follow food safety, sanitation, cleanliness, and chemical safety standards.
Carry out supervisor requests in accordance with hotel policies and standard operating procedures.
Work cohesively with coworkers and other departments as part of a team.
Perform additional cleanliness and guest service duties as assigned by management.
Follow 4 Keys service standards, operating procedures, and safety and security standards; continually strive to improve operational standards.
Adhere to attendance and reliability standards.