Steward/Polisher

Maybourne Beverly Hills Hotel•Beverly Hills, CA

12h•$0 - $31

About The Position

The Stewarding Polisher at Maybourne Beverly Hills is responsible for cleaning, polishing, organizing, and maintaining kitchen equipment, service ware, silver, copper, and guest-use glassware. The role ensures items are properly presented, stored, and readily available while upholding the hotel's standards for cleanliness, safety, and guest service. The position supports kitchen operations and Housekeeping by washing and sanitizing equipment, preparing service lines, hand-polishing silver and copper items, polishing guest-use glassware, managing glassware supplies, and maintaining clean and organized work areas. The employee follows hotel procedures for food hygiene, sanitation, chemical handling, and workplace safety, and performs other reasonable duties as directed by management.

Requirements

Previous experience in Stewarding.
Ability to operate, maintain, and properly clean dishwashing machines, sinks, floor cleaning equipment, garbage containers, and a silver burnisher.
Ability to work in a fast-paced environment.
Ability to stand and walk for extended periods and perform frequent bending, twisting, stooping, kneeling, crouching, or crawling.
Ability to reach with hands and arms, including overhead and horizontally, and use hands to handle objects and tools and operate service equipment.
Ability to regularly lift or move up to 25 pounds, occasionally lift or move up to 40 pounds, and physically lift up to 50 pounds and carry heavy trays and equipment as well as delicate china and barware.
Vision abilities including close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Ability to endure abundant physical movement throughout work areas.
Ability to work indoors and outdoors in fluctuating weather.

Responsibilities

Wash, rinse, sanitize, and dry kitchen equipment, dishes, crockery, cutlery, serving utensils, and related items throughout the shift.
Return cleaned equipment and service items to designated storage areas and keep them available for operations.
Collect pots, pans, and other equipment from kitchen stations and cooking lines as needed.
Help set up breakfast, lunch, and dinner service lines with clean, polished, correctly positioned service items.
Clean large cooking equipment, including tilt braisers and griddles, according to established procedures.
Clean coolers, equipment, storage areas, and surrounding workspaces as assigned.
Sweep or mop floors as needed to maintain a clean and safe work environment.
Empty waste containers and maintain waste disposal areas.
Replenish paper towels, soap, sanitizer, and other designated supplies.
Report equipment malfunctions, maintenance needs, and sanitation concerns to the appropriate supervisor.
Hand-polish silverware, silver service items, copperware, serving pieces, and other designated items.
Polish guest-use glassware to a spotless, streak-free, presentation-ready condition.
Inspect polished items for imperfections and remove damaged or unacceptable items from circulation, notifying the appropriate supervisor.
Handle delicate items carefully to minimize breakage, damage, and loss.
Store polished equipment and service items correctly and maintain their condition and presentation.
Maintain adequate quantities of clean, polished glassware on designated Housekeeping landings and replenish as needed.
Monitor glassware inventory, organize and store glassware, and follow procedures for collecting, transporting, handling, and returning clean and soiled items.
Coordinate with Housekeeping Room Attendants, Supervisors, and other team members to meet glassware requirements.
Report shortages, breakage, damaged glassware, and operational concerns to the appropriate Housekeeping or Stewarding leader.
Keep the silver room, glass-polishing area, equipment, carts, shelves, storage areas, and surrounding workspaces clean and organized.
Maintain cleaning and polishing equipment and return it to its designated location after use.
Follow procedures for safe use, handling, storage, and disposal of cleaning chemicals and sanitation products.
Comply with hotel health, safety, food hygiene, sanitation, and workplace procedures.
Use appropriate precautions when handling hot equipment, sharp utensils, heavy cookware, chemicals, and fragile glassware.
Keep work areas clean and unobstructed and address or report potential safety hazards.
Support waste reduction and prevent unnecessary supply use, breakage, or damage.
Maintain a professional appearance and behave courteously, respectfully, and cooperatively.
Perform other reasonable duties, assignments, and special projects as directed by management.