Steward - InterContinental Mark Hopkins

IHG•San Francisco, CA

14h•$34•Onsite

About The Position

This position involves hands-on work in the kitchen and requires attention to safety, proper handling of chemicals, and following machine instructions. You will clean and sanitize plateware, silverware, glassware, pots & pans, utensils and equipment, and keep your work area tidy and ready for service. There are a number of routine tasks you will perform each shift, including setting up your work station, replenishing supplies, operating the dishwashing machine, placing clean dishes in assigned storage locations, cleaning designated equipment, and using and disposing of kitchen substances and chemicals properly. You will also be responsible for checking the working condition of equipment and machinery, emptying and cleaning trash cans, setting up and monitoring the pot sink, and sweeping and mopping the kitchen floor. Promoting teamwork and quality service through daily communication and coordination with other departments is also a key aspect of this role. You may also be asked to assist with other duties as assigned.

Requirements

Basic reading, writing and math skills
Carrying or lifting items weighing up to 75 pounds
Communicating with other people
Following instructions
Reading chemical or machine labels or operating instructions
Basic mathematical skills are used to mix chemical solutions
Standing up and moving about the kitchen or other designated areas
Handling objects, products, chemicals, cleaning supplies and utensils
Bending, stooping, kneeling

Responsibilities

Clean and sanitize plateware, silverware, glassware, pots & pans, utensils and equipment
Keep work area tidy and ready for service
Set up work station: filling the dish machine, checking chemical levels, presoaking, and gathering set-up equipment
Replenish supplies as needed for all shifts
Rinse and scrape all dishes
Operate the dishwashing machine to manufacturer specifications and instructions
Place clean dishes in assigned storage locations
Clean designated equipment such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls and floors
Clean the kitchen cafeteria dump site/compactor area
Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly
Check the working condition of equipment and machinery per specifications
Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets
Empty and clean trash cans when 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 the kitchen floor at the end of each meal period and after spills
Monitor chemicals and water temperature during shift
Clean and organize associated work area and kitchen equipment to maximize efficiency
Promote teamwork and quality service through daily communication and coordination with other departments
Assist with other duties as assigned