Steward

Sonesta International Hotels Corporation•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 support guest satisfaction. The role also supports cafeteria service and hotel receiving and storeroom operations, maintaining cleanliness, organization, inventory controls, and security. Work areas include the Main Kitchen, Banquet Kitchen, F&B service areas, Cafeteria, and Receiving/Storeroom. This position is classified as non-exempt and is subject to overtime in accordance with federal and state regulations.

Requirements

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

Responsibilities

Set up workstations, prepare and replenish dishwashing supplies, rinse and scrape dishes, operate the dishwashing machine according to 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 the kitchen dump site or compactor area.
Use and dispose of grease and kitchen chemicals properly; monitor chemicals and water temperature; check equipment condition; and report hazards, emergencies, malfunctioning equipment, safety issues, and maintenance problems to a supervisor or management.
Empty and clean trash cans, transport garbage to dump sites, follow recycling regulations, and sweep and mop kitchen floors at meal-period ends and after spills.
Set up and monitor the pot sink, and keep assigned work areas and kitchen equipment clean, organized, and efficient.
Communicate and coordinate 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.
Receive food, beverage, and non-food products; inspect quality and consistency; and verify invoices against items ordered and received.
Transport received products to storerooms, organize and store items appropriately, rotate stock using FIFO or the empty-for-full policy, and maintain storeroom cleanliness and organization.
Assist departments with par levels and reorder points; conduct periodic inventories; notify the supervisor when reorder points are reached; and document receipts, storage, and disbursements.
Forward invoices, purchase orders, packing slips, and related paperwork to the appropriate Accounting parties after shipments arrive.
Issue merchandise against authorized requisitions, distribute supplies promptly, and help move supplies and equipment into and out of storerooms.
Maintain security of assigned storerooms and the Liqueur Room, including signing out and returning keys or using access controls; report potential security or safety issues.
Order frequently used items as needed or as requested by the supervisor, following hotel guidelines and established par levels.
Assist with other duties as assigned.