Utility Steward

CPH Management•San Juan, PR

12d

About The Position

The Utility Steward transports and cleans cooking utensils and service ware to provide cooks and food servers with the equipment they need. The role operates dishwashers, washes dishes, scrubs pots and pans, restocks clean dishware and supplies, and performs general and deep cleaning throughout the kitchen, Room Service, Banquets, and Cafeteria. The position maintains the cafeteria and its food and beverage lines, preparation and seating areas, and breakdown area. Duties include setting up cafeteria supplies and event stations, replenishing dishware and condiments, putting away and labeling received supplies and food stock, rotating stock using first-in, first-out practices, and removing trash to the loading-dock dumpster. The employee uses a standard wheel cart to move supplies between the cafeteria and kitchen and assists with transporting equipment to and from banquet rooms. The Utility Steward also sweeps and mops floors, wipes tables and chairs, maintains clean and organized storage areas, prepares coffee, keeps the soda water dispenser full, and cleans spills. The role follows hotel safety, security, health, sanitation, and lost-and-found procedures; communicates with guests, management, and service staff; assists coworkers; attends training and mandatory meetings; and responds to guest requests and other duties as assigned.

Requirements

High school diploma or equivalent.
Full availability.

Responsibilities

Transport and clean cooking utensils and service ware for cooks and food servers.
Operate the dishwasher, wash dishes and utensils, scrub pots and pans, and restock clean glasses, silverware, plates, and other dishware.
Restock supplies in assigned areas and replenish cafeteria dishware, glassware, serving utensils, paper supplies, condiments, and other items.
Perform general and deep cleaning of the kitchen, Room Service, Cafeteria, and other assigned areas, including trash removal.
Maintain the cafeteria's hot and cold food and beverage lines, preparation area, seating area, and breakdown area.
Put away food stock, dry goods, and received supply orders in their proper locations; organize and label items and rotate food using first-in, first-out practices.
Remove trash from Food and Beverage area containers and take it to the dumpster on the loading dock.
Obtain and maintain supplies needed to set up the cafeteria during scheduled service hours.
Use a standard wheel cart to move supplies between the cafeteria and kitchen.
Sweep and mop floors, wipe tables and chairs, clean breakdown areas, and ensure floors are clean and dry to help prevent slips and falls.
Use standard hotel cleaning products to complete routine cleaning and maintain health and sanitation standards.
Keep storerooms and storage areas clean and organized.
Keep the soda water dispenser full and make the appropriate amount of coffee for service.
Set up mise en place for events and stations in designated areas for service staff.
Handle equipment and decorations properly and assist the Banquet Steward with moving equipment and queen Marys between banquet rooms and the dishwasher.
Clean unexpected spills and carry out special guest or customer requests and other duties as assigned.
Show initiative by anticipating work that needs to be done.
Maintain open communication with guests or customers, management, and service staff; assist coworkers and attend to guest or customer requests.
Attend team-member training and mandatory meetings.
Follow hotel safety and security standards, Health Department requirements, and lost-and-found procedures.