Steward

Stonebridge Hospitality Associates•Walnut Creek, CA

7d•Onsite

About The Position

The Steward cleans and sanitizes dishes and kitchen areas and assists with food and beverage operations according to hotel standards. The role includes preparing and operating the dish machine, removing hazards and trash, following equipment and chemical safety procedures, and assisting the kitchen as needed. Stewards also complete side duties such as cleaning and organizing storage areas and equipment, maintain regular attendance and prescribed work and break periods, and comply with personal appearance and dress-code standards. Other duties may be assigned by a supervisor. Reasonable accommodations may be made for qualified individuals with disabilities to perform the essential duties.

Requirements

High school diploma or GED, or 3 to 6 months of related experience in a hotel or related field preferred.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to apply common-sense understanding to simple one- or two-step instructions and written, oral, or diagrammed instructions.
Ability to handle standardized situations with few or no variables, as well as problems involving several concrete variables in standardized situations.
Ability to print and speak simple sentences.
Ability to stand and walk for more than two-thirds of the time; use hands to handle or feel items and reach with hands and arms for two-thirds of the time; and stoop, kneel, crouch, or crawl for one-third of the time.
Ability to lift up to 100 pounds when removing garbage containers and regularly push or pull up to 50 pounds.
Observe safety and security procedures while performing physical duties.
May require ServSafe certification if assisting with basic food preparation.

Nice To Haves

Three to six months of related experience in a hotel or related field is preferred.
ServSafe certification may be required if aiding in basic food preparation.

Responsibilities

Check, drain, reassemble, and refill the dish machine, ensuring it is ready to operate before meals.
Identify and remove hazards such as broken items on the floor and wet areas.
Remove trash containers from food production and restaurant areas when needed.
Follow safety procedures when using equipment, chemicals, chemical compounds, and cleaning products.
Use correct temperatures for washing, rinsing, and pre-soaking dishes, pots, pans, utensils, and other items.
Assist the kitchen when necessary.
Perform side duties, including cleaning, preparing presoaking solution, organizing and cleaning storerooms and wet and dry storage areas, and cleaning equipment.
Maintain regular attendance, punctuality, and compliance with prescribed work, break, and meal periods.
Maintain personal appearance and grooming in accordance with the dress code.
Perform other duties as requested by the supervisor.