Steward PM

GATE HR•Sawgrass, FL

About The Position

Thank you for applying to one of the most premier places to work in the Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team. What is the #1 trait of our staff members? A great attitude! Staff at The Lodge & Club enjoy a safe and beautiful working environment, various resort privileges, and an assortment of other benefits! Service is our first standard and a “Service First” attitude is central in being able to assist efficiently and effectively. We are looking for exceptional candidates with a great attitude to join our staff! Team members at The Lodge & Club are enthusiastic, respectful, enjoy working hard and having fun. Job Objectives The Stewarding role is the backbone of Food & Beverage department, because nothing happens without equipment! We are looking for an energetic self-starter who appreciates the value of their contributions. The successful candidate will thrive in a team environment while being able to demonstrate independent work ethic. Anticipating needs and a drive for creative solutions with a “let’s get it done” attitude is paramount to our culture. If you possess the above attributes, then we recommend you apply.

Requirements

Be willing to work in a team atmosphere
Experience preferred, but will train.
Ability to lift and carry at least 50 pounds and work in a professional kitchen environment

Responsibilities

Take responsibility for cleanliness and organization of all kitchen areas
Participate in event set up and breakdown
Set up dish-station for safe and proper operation, informing supervisor of any problems.
Perform the cleaning and sanitation duties of kitchen and dining room dish and cookware
Perform the cleaning and sanitation duties of food & beverage and kitchen equipment
Set up banquet tables, chairs and event equipment
Perform tasks as requested by culinary leadership team.
Perform other jobs that will assist in an efficient and top quality running kitchen as assigned by the Executive Chef or F&B Director.