Steward

The Rainbow Room•New York City, NY

12d•$22•Onsite

About The Position

OUR HISTORY The Rainbow Room, the quintessential New York venue, has been the site of some of the city's most celebrated events since first opening in 1934. We are seeking skilled, passionate professionals who take great pride in delivering unparalleled experiences and who value teamwork, integrity and professional development in a spectacular, world-class setting. Your Role…. Contribute to the world-class experience for our guests by maintaining cleanliness in the kitchen and supporting the culinary and service with any equipment they might need.

Requirements

The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
Prior experience in the hotel/restaurant/catering industry in a similar is strongly preferred.
Must adhere to all company specific safety policies.
Be able to understand and communicate in English, both verbally and in writing.
Work cooperatively with other team members.
Able to take direction and constructive feedback from Management.
Must have open availability including early mornings, late nights, weekends and holidays.
Maintain a positive attitude in the work environment.
Highest level of professionalism.
Possess excellent computer skills.
Must be able to multi-task.
A significant portion of the work day requires walking and standing.
Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures.
Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.
Must be able to work in an area where the noise level is usually moderate to loud.
Requires manual dexterity to use and operate all necessary equipment.
Must be able to follow uniform and grooming guidelines.
Must be able to follow all other policies implemented by Rainbow Room.

Responsibilities

Clean and sanitize all pots and pans, china, glassware, silverware, kettles, and roasting pans.
Sweep and mop floors of the kitchen, elevator landing and storage spaces (including oil and chemical rooms).
Remove all dirty dishes, and clean and sanitize all surfaces in kitchen including shelves and cabinets.
Wash floor mats, speed racks, dollies and queen marys.
Empty trash cans and keep loading dock clean.
Replenish sanitation solution every two hours.
Clean all walk-ins, freezers, reach-ins and back hallways.
Clean and sanitize ice machine in kitchen and sub-basement level.
Daily cleaning and maintenance of equipment such as rational machines, ovens, and tilt pans.
Remove all debris from kitchen such as discarded boxes, kitchen cloths, aprons and other waste products to the subbasement.
Clean drains in kitchen and surrounding outlets.
Remove all dirty linen and kitchen cloths from SixtyFive and bring to subbasement.
Restock the buffet lines with ice, china, flatware, and glassware.
Restock all aprons for kitchen staff.
Polish all silver equipment as needed or directed.
Replenish kitchen supplies such as chemicals, napkins, tasting spoons, gloves and other cleaning equipment.
Daily setup of hot line of china and specialty equipment for banquet events, a la carte, dining club events, tastings and brunch
Daily set up of events including chinaware, glassware, silverware for FOH BEO requisitions.
Fill hot table/station with water for each meal period.
Assist Culinary team with plating; salad, entrees etc.
Replenish buffet with sternos.
Replenish plastic trinkets for passing hors d'oeuvres.
Set up hot line for events with passing trays hors d'oeuvres.
Clean station, and dishwasher machine at end of every shift.
Sign name next to task you have completed.
Adhere to all Health department, sanitation and safety regulations as required by the company.
Re-stocking buffet lines with ice, china, flatware and glassware.
Polishing all silver equipment as needed or directed.
Empty trash.
Clean walk-ins, freezers, reach-ins and back hallways.