PT Steward

Stonebridge Hospitality Management•Denver, CO

3d•Onsite

About The Position

The Steward supports the hotel’s outlets and banquet areas by ensuring the orderly flow of china, glassware, silverware, and related equipment. The role maintains cleanliness and sanitation in the kitchen, pantry, and storage areas in accordance with local health department regulations and hotel policies. The position is based at The Slate Denver in Denver, Colorado, and reports to the Executive Chef. It is part-time, non-exempt, and pays $19.29 per hour. The role works primarily in a kitchen environment, with exposure to high temperatures, cleaning chemicals, and kitchen equipment. It involves extended periods of standing and walking, handling kitchen equipment and cleaning tools, and frequent bending, lifting, pushing, and pulling. Team members regularly lift and carry objects weighing up to 50 pounds. Reasonable accommodations may be made for qualified individuals with disabilities to perform the essential duties.

Requirements

Knowledge of proper sanitation and safety procedures in a kitchen environment.
Ability to operate dishwashing machines and other kitchen cleaning equipment.
Strong attention to detail in maintaining cleanliness and organization.
Ability to work in a fast-paced environment and handle multiple tasks.
Good communication skills for interacting with team members and supervisors.
Ability to meet the position’s requirements, including its stated physical demands.

Nice To Haves

Previous experience in a kitchen or stewarding role is preferred but not required.

Responsibilities

Wash and sanitize dishes, utensils, pots, pans, and other kitchen equipment.
Maintain cleanliness and organization in kitchen, pantry, and storage areas.
Handle and store kitchen equipment and utensils properly.
Monitor the dishwashing machine to ensure proper cleaning and sanitation.
Transport food and equipment to banquet and dining areas as needed.
Follow health department regulations and hotel cleanliness and safety standards.
Dispose of trash and recycling in accordance with local regulations.
Restock dishes, glassware, and silverware in kitchen and service areas.
Communicate with the culinary team to ensure timely delivery of kitchen equipment.
Perform routine cleaning, including mopping floors and wiping down surfaces.
Assist with setting up and breaking down kitchen equipment for events.