Steward

Sonesta International Hotels Corporation•St Louis, MO

16d•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 role involves setting up workstations, operating dishwashing machinery, cleaning various kitchen equipment and areas, and maintaining a safe and organized work environment. The Steward is also expected to promote teamwork, deliver excellent guest service, and assist in other areas of the hotel as needed.

Requirements

Track record of delivering exceptional guest or client experience
Strong communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
Appropriate professional appearance and demeanor
Ability to work nights, holidays, and weekends, as needed.

Responsibilities

Set up work station as required to include 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 team work and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, and Maintenance.
May assist with other duties as assigned.
Deliver Passionate & Engaging Service to our Guests: Be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations. Consistently deliver our GUEST model: Greet or welcome everyone, warmly with a smile; Use eye and ear contact and guest’s name; Establish/anticipate needs; Solve and own all requests/complaints; Thank everyone.
Build solid relationship with your Colleagues: Treat colleagues with respect and dignity.
Other duties and responsibilities may be assigned.
The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.