Steward

Sonesta Hotels•Baltimore, MD

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 also supports cafeteria operations and receiving, storage, inventory, and distribution of hotel products and supplies. The position works across the main kitchen, banquet kitchen, food and beverage service areas, cafeteria, and receiving and storeroom areas. It is classified as non-exempt under the Fair Labor Standards Act and is subject to overtime in accordance with federal and state regulations. Nights, weekends, and/or holidays may be required.

Requirements

Basic reading, writing, and math skills.
Ability to carry or lift items weighing up to 100 pounds.
Ability to stand and move around the kitchen or other designated areas.
Ability to handle objects, products, chemicals, cleaning supplies, and utensils.
Ability to bend, stoop, kneel, crouch, reach, and take items on and off shelves.
Ability to communicate with others and follow instructions.
Ability to read chemical and machine labels and operating instructions.
Basic math skills for mixing chemical solutions and working with measurements, quantities, and variances.
A food service permit or valid health/food handler card if required by local or state government agency.
May be required to work nights, weekends, and/or holidays.

Responsibilities

Set up workstations, including filling dish machines, checking chemical levels, presoaking items, and gathering equipment; replenish supplies as needed.
Rinse and scrape dishes, operate dishwashing machines according to manufacturer instructions, and store clean dishes in assigned locations.
Clean designated kitchen equipment and areas, including hoods, filters, steam tables, carts, ovens, grills, sinks, refrigerators and freezers, service areas, walls, floors, and dump or compactor areas.
Use and dispose of grease and kitchen chemicals properly.
Check equipment and machinery for proper working condition and report hazardous situations, emergencies, security threats, and malfunctioning equipment to a supervisor or management.
Empty and clean trash cans, transport garbage to dump sites, and follow recycling regulations.
Set up and monitor the pot sink according to procedures.
Sweep and mop kitchen floors at the end of meal periods and after spills; monitor chemicals and water temperature and keep work areas and equipment clean and organized.
Coordinate and communicate with other departments to promote teamwork and quality service.
Transport prepared food to the cafeteria, set up and replenish food and beverage stations, and maintain adequate supplies of trays, plates, utensils, napkins, condiments, and other cafeteria items.
Clean cafeteria tables, chairs, floors, trash containers, and equipment, including coffee makers, microwaves, and steam tables.
Maintain clean, neat, and organized work areas, including reach-ins, walk-ins, and counters; report safety hazards and maintenance problems.
Receive food, beverage, and non-food products; inspect deliveries for quality and consistency and verify invoices against orders and received items.
Transport products to assigned storerooms, organize storage, rotate stock using FIFO or the applicable empty-for-full policy, and assist with establishing par and reorder points.
Complete periodic inventories and notify the supervisor when reorder points are reached.
Document receipt, storage, and disbursement of items, and forward invoices, purchase orders, and packing slips to Accounting after shipments are received.
Issue merchandise against authorized requisitions and distribute supplies to requesting departments in a timely manner.
Assist departments with moving supplies and equipment into and out of storerooms.
Maintain storeroom cleanliness, organization, and security; manage keys or access controls as needed and report potential security or safety issues.
Order frequently used items as needed or as requested by a supervisor, following hotel guidelines and established par levels.
Perform other duties as assigned.