Stewarding Supervisor - Hotel Valley Ho

Pyramid Global Hospitality•Scottsdale, AZ

4d•Onsite

About The Position

This position contributes to the Hotel Valley Ho success by supervising team member and cleaning cooking utensils and flatware in order to provide, cooks, bus persons, and food servers with appropriate equipment for guests’ dining experience. This position is also responsible for cleaning the physical surroundings of the kitchen and F&B areas.

Requirements

Knowledge of service ware and how to maintain all in order to compliment guest experience.
Ability to maintain a pleasant disposition and function efficiently in high stress work environment.
Solid interpersonal skills and positive attitude is a must.
Must be able to follow instructions, both verbally and written; excellent communication skills.
Must be professional in appearance and demeanor.
Must be able to work in a fast paced environment and under pressure.
Must be a United States citizen or possess a valid work permit
Ability to work a flexible schedule that may include evenings, weekends and holidays

Responsibilities

Maintain the dish machine properly cleaned and filled with water per hotel standards.
Sort and wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand.
Operate burnishing machine to ensure proper finish on silverware.
Clean kettles, tilt skillets, pots and pans efficiently, as support to the cooks.
Perform general/routine cleaning tasks using standard hotel cleaning products as assigned by Chef to adhere to health standards.
Promote a safe work environment.
Keep dish room area organized and sanitary, being aware of potential cross-contamination hazards.
Work with utility staff to maintain dish room; return kitchen and catering supplies to assigned areas, re-stock dishes in the server, sweep and mop dish room floor, empty kitchen trash cans and ensure loading dock remains clear of spills and debris.
Ensure utility staff members are working at their assigned locations for the day, remaining productive throughout their shift, and completing the cleaning checklists.
Final walk-through of the facility to ensure all utility-related tasks has been completed.
Ensure assignments have been completed at the end of each shift before staff is dismissed for the day.
Other duties may be assigned as appropriate. This includes daily, weekly, monthly cleaning, as time permits.
Clean and dry floors to avoid slip/fall accidents.
Separate linen from other debris.
Ensure dishes are sanitized and available as needed.
Place clean dishes, utensils, and cooking equipment in storage areas.
De-tarnish/polish silver and copper.
Maintain proper placement/organization of pots, pans, dish dollies, glass racks, utensils, and linen.
Stock supplies such as food and utensils in serving stations, cupboards, refrigerators, etc.
Sort and remove trash, placing it in designated pickup areas.
Works diligently to avoid breakage and loss.
Maintain safety standards set by the resort, at all times.
Ensuring that any accidents and/or injuries are reported immediately to the Chef and/or immediate manager.
Perform other duties as requested, such as moving supplies and equipment, cleaning up spills, etc.
Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.
Perform additional duties as requested by the Chef, Sous Chef and/or Cook I.