Steward | On-Call

Omni Hotels & Spas•San Diego, CA

6d•Onsite

About The Position

This team member is responsible for maintaining a high standard of cleanliness and sanitation in the kitchen. They will perform duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition. This role also involves assisting kitchen staff and the Stewarding Supervisor with various tasks, including inventory and organization.

Requirements

Strong customer service orientation and skills.
Ability to work cohesively as part of a team.
Ability to communicate effectively.
Excellent safety and sanitation skills.
Create a courteous, friendly, professional work environment.
Ability and willingness to work a varied schedule which includes working on weekends and holidays.
Must be able to attain a valid San Diego County Food Handler certification upon hire if not already certified.
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.

Responsibilities

Promptly and carefully sort soiled ware so that it can be put through the dish or pot machine properly.
Quickly wash all ware and replace in storage areas as designated.
Keep dish machine properly cleaned and filled with water per hotel standards.
De-tarnish/polish silver for proper appearance.
Clean kettles, tilt skillets, pots and pans promptly and completely so cooks can carry out their work.
Transport and clean cooking utensils and service ware to provide cooks, banquet servers and food servers with appropriate equipment for guests' dining experience.
Perform duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition.
Sweep and mop floors.
Wash worktable, walls, refrigerators, and meat blocks.
Separate and remove trash and garbage and place it in designated containers.
Steam-clean or hose-out garbage cans.
Scrape food from dirty dishes and wash them by hand or place them in racks or on conveyor to dishwashing machine.
Run glasses through the dish machine twice.
Put away and rotate stock.
Put away all clean utensils and stock in designated areas.
Clean and sanitize all kitchen equipment, stoves, grills, prep tables, etc.
Clean and sanitize all kitchen areas, floors, and walls.
Report inventory to supervisor for supplies and cleaning chemicals.
Follow safety guidelines and proper usage of all cleaning chemicals before, during and after usage, which includes proper storage of all chemicals when not in use.
Report kitchen equipment when not in working order to a supervisor/manager assigned.
Assist kitchen staff when needed.
Assist Stewarding Supervisor in organizing and maintaining all inventories of china, glass & silver.
Attend department meetings and other company required training.
Complete other duties assigned by management.