International Program H-2B Stewarding

Omni Hotels & Spas•Frisco, TX

15d•Onsite

About The Position

The Steward position is responsible for maintaining a clean and organized kitchen and restaurant environment to meet hotel standards. This role involves efficient handling of soiled ware, regular dish machine maintenance, and prompt cleaning of kitchen utensils and service ware to support culinary and service teams. The Steward also plays a key role in overall kitchen cleanliness through sweeping, mopping, surface cleaning, and garbage disposal. Adherence to safety guidelines and proper chemical usage is paramount. The role requires a strong customer service orientation, teamwork, effective communication, and excellent safety and sanitation skills.

Requirements

Ability and willingness to work a varied schedule, which includes working on weekends and holidays.
Must have unexpired Food Handlers – or the ability to obtain upon hire.
Physical strength and stamina are essential to this position due to the high activity level.
Must be able to lift/carry/push/pull up to 50 pounds.
Strong customer service orientation and skills.
Ability to work cohesively as part of a team.
Ability to communicate effectively.
Excellent safety and sanitation skills.

Responsibilities

Handle soiled ware efficiently and ensure proper processing through the dishwashing machine.
Wash and return ware promptly.
Maintain the dish machine regularly and keep water levels at hotel standards.
Frequently de-tarnish and polish silverware.
Clean kitchen utensils, kettles, pots, and pans swiftly to support the cooking staff.
Transport and clean utensils and service ware, aiding the culinary and service teams.
Maintain cleanliness in the kitchen and restaurant by sweeping, mopping, cleaning surfaces, and steam-cleaning or hosing out garbage cans.
Ensure a hygienic, organized environment to meet the hotel's standards.
Separate and remove trash and garbage, placing it in designated containers.
Scrape food from dirty dishes and wash them by hand or place them in racks or on a conveyor to the dishwashing machine.
Run glasses through the dishwasher twice, then put them away.
Rotate stock and put away all clean utensils and stock in designated areas.
Clean and sanitize all kitchen equipment, including stoves, grills, prep tables, and the entire kitchen area, floors, and walls.
Report inventory needs and any malfunctioning equipment to the supervisor immediately.
Complete any other duties assigned by management.
Follow safety guidelines and proper procedures for using all cleaning chemicals before, during, and after use, including correct storage when not in use.
Assist as needed and help the Stewarding Supervisor organize and maintain inventories of china, glassware, and silverware.
Attend department meetings and other mandatory company training sessions.
Create a courteous, friendly, professional work environment.