Steward

IHG•Guam, GU

68d•Onsite

About The Position

The Steward is responsible for cleaning and sanitizing dishes, silverware, glassware, pots & pans, utensils and equipment, and work area in a timely manner. This role promotes teamwork and quality service through communication and coordination with managers, team members, and other departments. The Steward will set up work stations, replenish cleaning supplies, and place dishes in assigned storage locations. Occasional guest interaction may occur, and maintaining a clean, neat, and organized work area is essential. The Steward will also assist in kitchen activities to ensure guests receive high-quality food items promptly. Responsibilities include cleaning designated equipment, responsible use and disposal of kitchen substances and chemicals, emptying and cleaning trash cans, and adhering to recycling regulations. The Steward will set up and monitor the pot sink, sweep and mop kitchen floors, monitor chemicals and water temperature, and report hazards. They will also be responsible for setting up banquet functions and events, setting up outlets, and breaking down and storing equipment after operation. All stewarding staff must follow Stewarding SOPs.

Requirements

Local Hire only.
Must be able to work on Guam USA without any restrictions
US Citizens, US Permanent Residents and Residents of Federated States of Micronesia (FSM)
Must have Health Certificate
Must be flexible to work on weekends, Holidays and inclement weather.

Nice To Haves

Experience as Steward in Full Service Hotel is preferred

Responsibilities

Clean and sanitize dishes, silverware, glassware, pots & pans, utensils and equipment, and work area in a timely manner.
Promote teamwork and quality service through regular communication and coordination with managers, team members, and other departments.
Set up work station as required and replenish cleaning supplies as needed.
Place dishes in assigned storage locations.
Maintain a clean, neat and organized work area.
Assist in kitchen activities to ensure guests receive high quality food items in a timely manner.
Clean designated equipment such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen, cafeteria and storage rooms as assigned.
Use and dispose of kitchen substances (grease, et. al.) and kitchen chemicals responsibly and properly.
Empty and clean trash cans as needed, transport garbage and pig slob containers from kitchen and work areas to garbage/dump sites; adhere to recycling regulations or policies.
Set up and monitor the pot sink according to procedures.
Sweep and mop kitchen floors after each meal period or spill.
Monitor chemicals and water temperature during shift and report any hazards or concerns.
Clean and organize work area and kitchen equipment.
Serve as cafeteria attendant as required.
Assist with other duties as required.
Follow Stewarding SOP’s as set by the department.
Set up banquet functions and events, setting up the outlets as needed, and breakdown of equipment and kept in the proper areas after operation.