Steward at InterContinental Washington DC - The Wharf

IHG•Washington, DC

5d•Onsite

About The Position

As Steward, this position is responsible for cleaning the entire kitchen area, cook ware, plates, glass ware, silverware and cutlery. Every day is different, but you’ll mostly be: Use the correct cleaning chemicals for designated items, according to OSHA regulations. Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift. Clean the total kitchen including food service carts, walk-in coolers, freezers, service elevators, and loading dock area. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Perform ware-washing tasks on soiled dishes from the restaurant, banquet, and room service outlets, through the use of the dish machine. Perform the tasks required for washing pots, pans, and other equipment which must be washed by hand in the pot sinks. Perform routine daily maintenance of kitchen. Clean and polish silver and copper chafing dishes, trays, etc.; burnish all silver as necessary. Sweep and mop the kitchen floor as necessary to maintain a sanitary environment for food preparation.

Requirements

Minimum formal education of some high school and a minimum one year job-related experience preferred.
Must be able to abide by the company appearance standards and compliance with the designated uniform.
Dedicated to exceeding service standards and providing services and standards to the highest caliber.
Must be able to work any shift, weekends, holidays, and special events, as needed.

Responsibilities

Use the correct cleaning chemicals for designated items, according to OSHA regulations.
Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift.
Clean the total kitchen including food service carts, walk-in coolers, freezers, service elevators, and loading dock area.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Perform ware-washing tasks on soiled dishes from the restaurant, banquet, and room service outlets, through the use of the dish machine.
Perform the tasks required for washing pots, pans, and other equipment which must be washed by hand in the pot sinks.
Perform routine daily maintenance of kitchen.
Clean and polish silver and copper chafing dishes, trays, etc.; burnish all silver as necessary.
Sweep and mop the kitchen floor as necessary to maintain a sanitary environment for food preparation.