Steward/Dishwasher

Sonesta Resort Hilton Head Island, SC•Hilton Head Island, SC

About The Position

Job Overview: Clean and sanitize plate ware, silverware, glassware, pots and pans, utensils and equipment, and work area in a timely manner. Job Description Set up work station as required to include filling dish machine, checking chemical levels, presoaking, and gathering required set-up equipment for appropriate work stations. Replenish as needed for all shifts. Rinse/scrape all dishes. Operate dishwashing machine to manufacturer specifications and instructions. Place clean dishes in assigned storage location. Clean designated equipment, such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen cafeteria dump site/compactor area as assigned. Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly. Check the working condition of equipment and machinery in accordance with specifications. Inform supervisor of hazardous situations, emergencies, or threats to the security of guests, employees, or hotel assets. Empty and clean trash cans when they become full; transport garbage containers from kitchen and work areas to dump sites; adhere to recycling regulations. Set up and monitor the pot sink according to procedures. Sweet and mop kitchen floor at the end of each meal period and after each spill. Monitor chemicals and water temperature during shift. Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency. Promote team work and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, and Maintenance. May assist with other duties as assigned.

Requirements

Basic reading, writing, and math skills.
Carrying or lifting items weighing up to 75 pounds
Standing up and moving about the kitchen or other designated areas
Handling objects, products, chemicals, cleaning supplies, and utensils
Bending, stooping, kneeling
May be required to work nights, weekends, and/or Holidays.

Responsibilities

Set up work station as required to include filling dish machine, checking chemical levels, presoaking, and gathering required set-up equipment for appropriate work stations. Replenish as needed for all shifts.
Rinse/scrape all dishes.
Operate dishwashing machine to manufacturer specifications and instructions.
Place clean dishes in assigned storage location.
Clean designated equipment, such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen cafeteria dump site/compactor area as assigned.
Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly.
Check the working condition of equipment and machinery in accordance with specifications.
Inform supervisor of hazardous situations, emergencies, or threats to the security of guests, employees, or hotel assets.
Empty and clean trash cans when they become full; transport garbage containers from kitchen and work areas to dump sites; adhere to recycling regulations.
Set up and monitor the pot sink according to procedures.
Sweet and mop kitchen floor at the end of each meal period and after each spill.
Monitor chemicals and water temperature during shift.
Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.
Promote team work and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, and Maintenance.
May assist with other duties as assigned.