Hotel - Steward

Westminster Management•Long Branch, NJ

48d•Onsite

About The Position

The Dishwasher/Steward will properly clean and sanitize all dishes, glassware, utensils, and pots. This role is responsible for maintaining the dish room and dish machine, and assists with cleaning other areas as requested. The Steward operates dish machines to company and manufacturer specifications, uses proper measurements of detergent and sanitizer, and restocks all dishes, glassware, utensils, pots, and pans. The position requires breaking down, cleaning, and sanitizing the dish machine at the end of a shift, and keeping dish and other storage areas clean and organized. The company's mission is to go above and beyond to build thriving communities and exceptional experiences for its residents, guests, tenants, and teams, guided by values of being best in class, solution-oriented, accountable, and caring.

Requirements

Food/Beverage Service Worker Permit, where applicable.
Able to handle high heat and moisture.
Read, write and speak English fluently.
Meet minimum age requirement of jurisdiction.
Ability to communicate effectively with the public and other employees.
No employee will pose a direct threat to the health/safety of self or others.
Constantly stand/walk on concrete, tile, linoleum, rubber mats, carpet, stairs.
Constantly crouch (bend at knees) to lift heavy objects, put supplies and dishes away, and access lower shelving.
Constantly stoop (bend at waist) for loading and unloading dishes and supplies.
Constantly twist (knees/waist/neck) when answering the telephone, reaching for dishing up, washing pots, running warmers, loading/unloading dish machine, carts, racks, and stocking.
Frequently climb using step ladder and stepping stool.
Frequently balance when putting dishes, silver, and other supplies away and working by hot equipment.
Constantly use hands/arms for handling/grasping pots, pans, dishes, silverware, glasses, chemicals, soaps, and hot water.
Constantly push/pull racks and carts with average weight up to 100 lbs; occasionally up to 200 lbs.
Constantly lift/carry supplies, plates, pots, pans, glasses, mops, chemicals with average weight of 50 lbs; occasionally up to 100 lbs.
Frequently talk in person with guests, public, and other employees.
Frequently hear in person from guests, public, and other employees.
Constantly use near vision (corrected to 20/40) for hot, sharp objects.
Constantly use far vision (corrected to 20/40) for hot, sharp objects.
Frequently use full field vision to handle all aspects of a busy and active dish room area.
Constantly smell to detect potential hazards and odors.
Frequently interact with others and communicate effectively, professionally dealing with difficult situations/people.
Constantly meet deadlines, meet multiple priorities of business demands, and adjust to schedule changes, cover shifts on short notice.
Constantly work a variety of hours, varied tasks under varied conditions.
Constantly change pace as business demands.
Constantly pay attention to detail in cleaning, safety, and sanitation.
Constantly wear safety shoes, utilize proper guards, follow proper safety procedures, and use proper lifting techniques.
Maintain security of work area and equipment while maintaining the level of safety required by the Company and OSHA requirements.
Exposed to changing temperatures, slippery floors, bacteria in foods, noise and vibrations.
Operate all dish room equipment.

Nice To Haves

Previous experience preferred but not necessary.

Responsibilities

Properly clean and sanitize all dishes, glassware, utensils, and pots.
Maintain dish room and dish machine.
Assist with cleaning other areas as requested.
Operate dish machines to company and manufacturer specifications.
Use proper measurements of detergent and sanitizer in the dish machine.
Restock all dishes, glassware, utensils, pots, and pans.
Break down, clean, and sanitize the dish machine at the end of a shift.
Keep dish and other storage areas clean and organized.
Empty and wash garbage cans.
Maintain a high standard of cleanliness and sanitation in the kitchen.
Maintain proper storage of dish dollies, glass racks, and flatware.
Maintain work areas clean and organized.
Report all unsafe conditions immediately.
Store plates on hot and cold lines for cooks.
Wash, organize, and inventory china, glassware, silverware, utensils, pots, and pans per standards.
Assist in dish set up for banquets.
Clean and monitor dish machine as needed.
Help in setting up lunch buffet and happy hour buffet.
Sweep and mop walk-in refrigerators and kitchen areas.
Understand and provide chemicals and supplies for station.
Cover plate dollies and return all carts to storage area.
Polish silver and copper.
Complete other duties as assigned by supervisor to include cross training.