Steward/Dishwasher, Part-time

Aparium Hotel Group•Tampa, FL

61d•Onsite

About The Position

The Steward reports to the Executive Chef and Sous Chefs (Culinary Leadership Team), working to maintain the consistent cleanliness and organization of our culinary spaces. It is critical that you possess an understanding of culinary operations and are ready to apply your innate organizational skills under the direction of the Chef. There will be opportunities where collaboration with culinary leadership is key as your valuable insight is needed for our shared success. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers, both in the kitchen and throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way".

Requirements

A passion for cleanliness and learning; curiosity for the culinary arts
Basic knowledge of food safety guidelines and requirements; valid SafeStaff Certificate of Completion required, or ability to complete within 30 days of hire
Conversational proficiency of the English language to receive and execute verbal and written communication and direction
Adaptable interpersonal communication skills to address employees at all levels of the hotel
Ability to work in a fast-paced environment for extended periods of time to meet high volume business
Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
Ability to stand or walk for prolonged periods to clean and organize the spaces, plate ware, equipment, etc.
Ability to withstand warm to hot environments for prolonged periods while utilizing dish machines, ovens, stoves, or fryers

Responsibilities

Uphold and role model the company's principles of People, Place, and Character, while embodying our values that drive collaboration, intuitive service, and translocal hospitality
Collaborate with culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience
Take pride in your work, strictly adhering to sanitary guidelines
Work in an organized fashion with the utmost respect for your equipment and workspace
Demonstrate a professional sense of urgency while in the kitchen space to provide an amazing guest experience by keeping spaces clean and well organized
Possess an understanding of the workflow of a stewarding department, as well as maintenance of culinary equipment
Foster open lines of communication within the department by actively participating in daily line ups and quarterly culinary all staff meetings, maintaining a transparent dialogue amongst the team to voice ideas and concerns, while course-correcting any missed opportunities
Actively participate in feedback sessions with culinary leadership to further develop your skillset
Observe conditions of all physical facilities and equipment in the culinary operation, reporting anything substandard to the Chef, Sous Chefs, and/or engineering department to make corrections and improvements as needed
Maintain regular communication with the culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

Benefits

Paid time off including vacation, sick and a floating holiday to use when you choose
Paid time off to volunteer in your community
Free parking in Ybor!!!
Free shift-meal prepared by our in-house culinary experts
Up to 50% off food when you dine at the restaurant as a guest
Greatly discounted room rates for your out-of-town guests
Medical benefit premiums begin at a bi-weekly cost of $66

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