Steward (Dishwasher)

Rancho Valencia Resort & Spa•Rancho Santa Fe, CA

3d•$20

About The Position

SUMMARY Steward is responsible for washing and cleaning glass, China, silver, pots, pans and cooking equipment by machine and hand. Keeps the dish/pot washing area and equipment clean and organized. Additionally cares for and minimize breakage of all such equipment and completes any cleaning projects as advised by the Chef. The position is to support the kitchen during the dinner service, availability from 2pm to close. ESSENTIAL FUNCTIONS Report to work as scheduled Be in uniform when clocking in at scheduled start time Maintain clean and sanitary work area Check and report any equipment malfunctioning or failures Work quickly and complete assignments Ensure all culinary stations have clean sanitizer in red buckets Oversee general cleaning and organization of assigned work station Ensure proper and safe use of all cleaning chemicals Wash and clean all dishes, pots and pans daily and properly store in designated areas Keep dish machine clean, consistently monitoring dish machine water and temperature to ensure sanitary wash cycle Take a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty Inform Stewarding Supervisor/Chef of any product shortages of equipment or chemicals Completing pulls of china and equipment for daily functions Setting up tables, plates and hot boxes for daily functions Ensure dish areas are consistently neat and organized Ensure that all floors are clean and free of debris, including walk in coolers Take out boxes and garbage as needed Clean food preparation and production areas as required Assist in completion of deep cleaning checklist daily Minimize breakage by ensuring all equipment is properly taken care of Maintain professional atmosphere throughout the hotel Remain positive with co-workers and guests Practice proper recycling procedures and kitchen energy management Control waste, be aware of the costs attached to the area of responsibility Ensure assigned work station is clean and neat before leaving Check out with Stewarding Supervisor/Chef on duty before leaving Clock out in uniform and leave property immediately after shift Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements. Participates in and supports hotel efforts towards community service, sustainability and environmental initiatives. Perform other duties as directed, developed or assigned.

Requirements

High School Diploma or Ged-Equivalency
Must speak, read and write in English
Must have current and up to date San Diego County food handlers card
Dedication to excellence with continued development of our hotel reputation
Must posses basic written and verbal communication skills
Knowledge of stewarding operations
Knowledge of kitchen terminology
Ability to multi-task
Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.
Must be able to work in hot, wet, humid and loud environment for long periods of time

Nice To Haves

1 year prior Stewarding experience
Prior working experience in a 5 star/5 diamond hotel
Stable work history
Ability to perform tasks under pressure and within tight time constraints
Strong organizational and problem solving skills
Knowledge of food products

Responsibilities

Washing and cleaning glass, China, silver, pots, pans and cooking equipment by machine and hand
Keeping the dish/pot washing area and equipment clean and organized
Caring for and minimize breakage of all such equipment
Completing cleaning projects as advised by the Chef
Reporting to work as scheduled
Being in uniform when clocking in at scheduled start time
Maintaining clean and sanitary work area
Checking and reporting any equipment malfunctioning or failures
Working quickly and complete assignments
Ensuring all culinary stations have clean sanitizer in red buckets
Overseeing general cleaning and organization of assigned work station
Ensuring proper and safe use of all cleaning chemicals
Washing and cleaning all dishes, pots and pans daily and properly store in designated areas
Keeping dish machine clean, consistently monitoring dish machine water and temperature to ensure sanitary wash cycle
Taking a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty
Informing Stewarding Supervisor/Chef of any product shortages of equipment or chemicals
Completing pulls of china and equipment for daily functions
Setting up tables, plates and hot boxes for daily functions
Ensuring dish areas are consistently neat and organized
Ensuring that all floors are clean and free of debris, including walk in coolers
Taking out boxes and garbage as needed
Cleaning food preparation and production areas as required
Assisting in completion of deep cleaning checklist daily
Minimizing breakage by ensuring all equipment is properly taken care of
Maintaining professional atmosphere throughout the hotel
Remaining positive with co-workers and guests
Practicing proper recycling procedures and kitchen energy management
Controlling waste, be aware of the costs attached to the area of responsibility
Ensuring assigned work station is clean and neat before leaving
Checking out with Stewarding Supervisor/Chef on duty before leaving
Clocking out in uniform and leave property immediately after shift
Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
Participates in and supports hotel efforts towards community service, sustainability and environmental initiatives.
Performing other duties as directed, developed or assigned.