Lead Steward

Full-Time

JOB SUMMARY

Transport and clean cooking utensils and service ware in order to provide cooks, bus persons and food servers with appropriate equipment for guests' dining experience. Also requires cleaning of physical surroundings.

ESSENTIAL JOB FUNCTIONS 

This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Promptly and carefully sort soiled ware so that it can be put through the dish or pot machine properly. Quickly wash all ware and replace in storage areas as designated. Physical strength and stamina are essential to this position due to the high activity level.
• Keep dish machine properly cleaned and filled with water per hotel standards.
• Clean kettles, tilt skillets, pots and pans promptly and completely so cooks can carry out their work.
• Perform general/routine cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
• Clean and dry floors to avoid slip/fall accidents.
• Separate linen from other debris.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when need.
• Reporting to the Executive Chef and Sous chefs
• Assist with all banquet’s equipment inventory (glass, silverware, buffet displays, plates, hot boxes) 
• Maintain a clean and organize glassware storage area 
• Assist Baquet’s kitchen to delivery hot food to different events spaces thru the hotel 
• Ensure dishwasher machines are being clean properly and the beginning, during at end of events 
• Report any equipment on need of repair
• Assist with kitchen receiving and storage following the FIFO system (first in first out)
• Organize glassware, silverware in advance need it for banquets events based on EO’S descriptions 
• Maintain with steward assistance all dishwasher areas clean and organize including loading dock and cardboard area
• Assist stewards with the basic dishwashers’ duties, ex. Scrap dirty plates, unload plates to be wash, place clean dishes back to their place etc.

KNOWLEDGE, SKILLS & ABILITIES

• Hold a current Food Handler Card.
• Knowledge of service ware and how to maintain same in order to compliment guest experience.
• Ability to operate commercial kitchen dish machine in accordance with hotel and health department standards.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Deploy professional and handle all activities with patience, discretion, good judgment, and tact while working with people from a wide variety of backgrounds 
• Can operate and oversee the use of variety of dishwasher and kitchen equipment appliances and machines to perform job duties
• Prioritize and perform multiple projects/tasks, meet deadlines/timeliness, respond to others in a timely manner and work both independently and as collaborative member of the property with high standard of integrity and ethics. 
• Demonstrate effective, accurate and clear verbal and written communication
• Follow all written and verbal instructions, asking questions as needed for clarification of projects, task, and assignments 
• Use strong organization, time management, problem solving and basic math skills to complete work with accuracy and key attention to detail.  
• Must report to work on time and full uniform at the start of each shift 
• Must safely lift and move supplies and equipment weighing up to 50 pounds walk and stand for long periods.

PHYSICAL DEMANDS

• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to push/pull service carts weighing up to 100 lbs 
• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs
• Constant twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.