Steward

• Purpose and Performance Goals:  The purpose of this job is to perform the duties of Utility Steward and Prep Cook in accordance with company standards for satisfactory performance.

Job Description:  Essential duties and responsibilities are as follows (other duties may be assigned):

• Handles and washes all glass, silverware, china, pots and pans and cooking utensils utilized by the banquet and culinary staff.
• Handles and polishes all silver and copper chaffers and serving utensils to include coffeepots, tea pots, trays, goose necks and water pitchers.
• Stores the above listed items in a neat and organized manner, always storing items in their assigned areas.
• Empties all garbage cans and the disposal of all cardboard utilized by the culinary staff. 
• Cleans all trashcans and returning of them to the proper areas of the kitchens.
• Cleans all dish machines on a weekly basis.
• Cleans kitchen equipment as required by the Executive Steward and Executive Chef.
• Cleans back loading dock and around dumpster area.
• Cleans all floors throughout the culinary departments and the mats used in these areas.
• Burnishes all silverware as required be the executive steward.
• Completes all plate ups for banquets.
• Completes all dish outs for banquets over 100 people.
• Disposes of broken glassware and dishes.
• Ensures required hot boxes are clean, plugged in and stocked with the appropriate number of plates and covers for upcoming events.
• Ensures all walls and ceilings are clean at all times
• Follows checklist duties and responsibilities given by management and supervisors.
• Expedites all menu items accurately.
• Standardizes recipes.
• Sets up and breakdowns the cooking line.
• Assists in storing all deliveries – daily requisitions.
• Cooks on the line, adhering to ticket times of 8 minutes or less.
• Assists in any area needed when time allows.
• Informs the Executive Chef immediately of safety issues – equipment failure.
• Informs the Executive Chef immediately of food quality issues – food spoilage.
• Maintains sanitation – proper handling.
• Arrives for work on time and in proper uniform.
• Sweeps the back loading dock area and the cleaning of the downstairs banquet dishroom and the freight elevator.

Supervisory Responsibilities: N/A

Qualifications:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:  No Experience required.

Language Skills:  Must be able to communicate clearly with guests, customers, supervisor and fellow employees; must display a pleasant, attentive and helpful attitude at all times.

Mathematical Skills: N/A.

Reasoning Ability: Must be able to make appropriate judgements regarding the cleaning process.

Certificates, Licenses, Registrations: N/A

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to push/pull/lift up to 50 lbs.  Frequently required to required to walk, bend, reach.

Hours:  Due to the seasonal nature of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, night shifts, and/or overtime.  Also, depending on the season, hours may be reduced at any time.