Steward

HRI Hospitality•Dana Point, CA

11d•$18 - $24•Onsite

About The Position

The Dishwasher/Steward is responsible for general and specific cleaning tasks in the kitchen areas, including transporting and cleaning cooking utensils and service ware in order to provide kitchen staff with appropriate equipment. This role supports the kitchen operations by maintaining cleanliness and ensuring all necessary equipment is clean and ready for use. The position requires adherence to sanitation laws and safety standards, and effective communication with kitchen and banquet staff.

Requirements

Knowledge of safe chemical and equipment handling required.
Able to work with little or no supervision.
Operate equipment such as, but not limited to, dishwasher, sprayer, and kitchen equipment.
Must have a flexible schedule and be available to work weekends, holidays and evening/morning shifts.
Ability to satisfactory communicate in English with guests, management and co-workers to their understanding.
Must complete CA Food handlers Card training provided upon hire.

Nice To Haves

Previous serving experience in a hotel setting such as Hilton, Marriott, Hyatt or another hotel brand.

Responsibilities

Promptly and carefully sort soiled ware so that it can be put through the dish or pot machine properly.
Maintenance of dish areas, ensuring machine is working properly for washing of tabletop and kitchen pots/pans.
Thorough understanding of dish machine maintenance and operation for optimal use.
Clean and dry floors to avoid slip/fall accidents.
Clean, organize and maintain trash area on an ongoing basis.
Clean, organize and maintain employee’s cafeteria.
Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area.
De-tarnish/polish silver for proper appearance.
Separate and organize garbage and recycling as required.
Set up and organize workstations with designated supplies and equipment: report shortages to supervisor. Replenish as needed.
Able to understand MSDS sheets and know location of book.
Support and participate in the recycling and sanitation programs.
Watch for safety hazards and report them immediately to your Department Supervisor.
Mop bar areas, clean drains, walk guest floors to pick up dishes.
Label and store product deliveries as necessary.
Effectively communicate with Kitchen Staff and Banquet Staff.
Report any hazards in the kitchen to Management and or Supervisor.