Steward

EOS Hospitality•Los Angeles, CA

9d•$25 - $26•Onsite

About The Position

The Steward, reporting to the Culinary Management Team, cleans and maintains food and beverage, kitchen, cafeteria, and storage areas to support daily and overnight operations. Responsibilities include washing, sanitizing, drying, storing, and restocking dishware, cookware, utensils, and linens; maintaining dishwashing and kitchen equipment; handling waste and recycling; organizing deliveries using food-safe FIFO practices; and completing routine and deep-cleaning tasks. The Steward may assist with minor food preparation or plating when directed by a culinary leader. The role also includes opening and closing duties, attending meetings and training, following food-allergy and sanitation practices, complying with workplace policies and safety procedures, and carrying out other duties assigned by management. Work primarily takes place in hotel and restaurant back-of-house areas, with some seasonal exterior work and exposure to varying weather and hazardous chemicals. The position involves both group and solo work. A flexible schedule is required, potentially including weekdays, weekends, mornings, nights, and holidays.

Requirements

California Food Handlers Certification.
Successful completion of a satisfactory background check.
Availability and willingness to work flexible hours based on business needs, including weekdays and weekends; shifts may include mornings, nights, and holidays.
Strong communication, organizational, and problem-solving skills.
Ability to prioritize, delegate, respond promptly, work under pressure, multitask, and stay focused while maintaining hospitality.
Ability to read, write, speak, and understand basic English.
Ability to remain standing for at least eight hours, occasionally use stairs, and move quickly based on guest needs.
Ability to regularly move and lift up to 50 pounds; bend, stretch, and reach frequently, including overhead; and perform repetitive manual tasks.
Ability to communicate and exchange information effectively, visibly inspect work, and perform assigned duties and operate equipment safely.

Responsibilities

Complete opening task lists and prepare for daily or overnight operations.
Wash, dry, sanitize, and put away dishes, flatware, glassware, cookware, utensils, and other kitchen items using a three-bay sink or commercial dishwasher.
Ensure kitchen and cafeteria areas are stocked with clean, sanitized dishware and service items.
Assist with minor food preparation or plating when directed by a culinary leader.
Handle, clean, and maintain kitchen equipment and the dish machine as directed.
Remove waste, recycling, trash, and cardboard from kitchen, cafeteria, and storage areas; use proper receptacles and maintain clean exterior waste-storage areas.
Remove and store filled soiled-linen bags and restock hand towels, rags, and aprons.
Organize and put away deliveries using FIFO food-safety practices and inspect product quality.
Maintain an organized and sanitary workstation; sweep and mop kitchen floors daily.
Complete assigned cleaning and deep-cleaning tasks, including cleaning refrigerators, stoves and ovens, dry storage areas, hood vents, and ice machines, and deliming dish machines.
Communicate low chemical supplies to a manager and report or log breakage.
Perform closing duties, including shutting down equipment, draining the dishwashing machine, turning off lights, and securing the area.
Attend scheduled meetings and training sessions.
Follow food-allergy awareness and sanitation practices to prevent cross-contamination, as well as daily and weekly cleaning guidelines.
Follow safe work practices and applicable emergency, accident-reporting, OSHA, and bloodborne-pathogen procedures.
Comply with workplace policies, including time and attendance, uniform and dress code, anti-harassment, and substance policies.
Demonstrate a team-focused attitude, collaborate with others, and perform other assigned duties to support departmental and operational needs.