Steward

Sonesta Hotels•White Plains, NY

37d•$24 - $26•Onsite

About The Position

The Steward works with the culinary team to clean and sanitize pots, pans, utensils, the kitchen and other kitchen equipment, in accordance with time, product and placement standards to ensure total guest satisfaction. The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as non-exempt (per the Fair Labor Standards Act) and is subject to overtime in accordance with Federal and State Regulations.

Requirements

Basic reading, writing and math skills.
Carrying or lifting items weighing up to 100 pounds
Standing up and moving about the kitchen or other designated areas
Handling, objects, products, chemicals, cleaning supplies and utensils
Bending, stooping, kneeling, crouching, reaching, taking items on and off shelves
Communicating with other people, following instructions.
Reading abilities are utilized often when reading chemical or machine labels or operating instructions.
Basic mathematical skills are used to mix chemical solutions.
Communication skills are utilized a significant amount of time when interacting with the other attendants, cooks, employees, or supervisors.
Food service permit or valid health/food handler card as required by local or state government agency.
Mathematical skills, including basic math, measurements, quantities, and variances are used frequently.
May be required to work nights, weekends, and/or holidays

Responsibilities

Set up work station as required including filling dish machine, checking chemical levels, presoaking, and gathering required set-up equipment for appropriate work stations. Replenish as needed for all shifts.
Rinse/scrape all dishes. Operate dishwashing machine to manufacturer specifications and instructions. Place clean dishes in assigned storage location.
Clean designated equipment, such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen cafeteria dump site/compactor area as assigned.
Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly.
Check the working condition of equipment and machinery in accordance with specifications.
Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
Empty and clean trash cans when they become full; transport garbage containers from kitchen and work areas to dump sites; adhere to recycling regulations.
Set up and monitor the pot sink according to procedures.
Sweep and mop kitchen floor at the end of each meal period and after each spill. Monitor chemicals and water temperature during shift.
Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, and Maintenance.
Transport prepared food from kitchen to cafeteria; set up all stations which may include soup, salad, beverage, bread, hot food buffet, etc. Replenish stations as needed throughout shift.
Ensure adequate supply of trays, plates, utensils, napkins, condiments, and other cafeteria supplies to serve all hotel employees.
Wipe down chairs and tables; sweep or mop floors; bus tables; empty trash containers; clean cafeteria equipment such as coffee makers, microwaves and steam tables; and ensure general cleanliness of cafeteria on a regular basis.
Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters.
Report all unsafe or malfunctioning equipment, safety hazards, or maintenance problems to management.
Receive food and beverage and non-food products into the hotel. Inspect items received for consistency and quality; verify invoice against items ordered and received.
Transport products to assigned storerooms and provide organized storage of all items for future use.
Store all items received in appropriate storeroom or Liqueur Room; rotate stock using first in first out inventory method, and/or enforcing “empty for full” policy.
Assist departments in establishing pars and reorder points as needed.
Complete periodic inventories of supplies, and advise supervisor when reorder points are reached.
Document receipt, storage and disbursement of items.
Assure that all invoices, purchase orders, packing slips, etc. are forwarded to appropriate parties in Accounting directly after shipments are received.
Issue merchandise, including food, beverages, alcohol, and/or non-food products, as requested on authorized requisitions.
Distribute supplies to department making request in a timely manner.
Assist Departments in moving various supplies and equipment into and out of storerooms as needed.
Maintain cleanliness and organization of storerooms; maintain adequate security provisions for storerooms and/or Liqueur Room as assigned.
Sign out and return keys or access security control as needed to ensure the security and safety of assigned storerooms for each shift.
Notify supervisor of any potential issues to security or safety of storerooms or merchandise.
Order frequently used items as needed or requested by supervisor, based on standardized hotel guidelines and existing par levels.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
May assist with other duties as assigned.