Banquets - Steward

Position SummaryResponsible for washing/sanitizing dishes, glassware, flatware, cooking pots/utensilsand related food service related equipment. Helps prepare and deliver plated food forbanquets/events. Cleans kitchen areas and equipment.Duties & ResponsibilitiesPrimary Responsibilities/Essential Functions:Properly sorts soiled ware and prepares it for cleaning through the dish or potmachine.Washes dishes, glassware, flatware, pots and pans according to hotel's standardof cleanliness. Items are washed using appropriate dishwashing machines orother kitchen cleaning equipment. Visually inspects all items to assurecleanliness. Cleans and sanitizes all walls, floors, counter surfaces, cuttingboards on a continuous basis or as assigned.Places clean dishes, utensils and cooking equipment in appropriate storageareas.Stocks supplies such as food or utensils, in serving stations, cupboards,refrigerators, or salad bars.Disposes of kitchen substances (such as grease) and kitchen chemicalsproperly. Transports garbage containers to dump sites and adheres to recyclingregulations. Sorts and removes trash, placing it in designated pickup areas.Empties and cleans trashcans,Follows all standard food handling, sanitation and health department guidelines.Must wear non-slip, oil resistant shoes. Follows all safety policies andprocedures. Acts on reports of potential safety issues or whenever observed andtakes immediate action to resolve in emergency situations. OSHA laws requirethe use of Personal Protective Equipment (PPE) when performing work dutiesthat have the potential of risk to your health or safety. Team members will betrained in the proper use and care of assigned PPE if applicable. The hotelprovides the required PPE. Team member has responsibility to report defective,damaged or lost PPE or equipment that does not fit properly to their Manager.Maintains strict compliance with hotel's Hazardous Material (HAZMAT) programand familiarizes self with current MSDS.Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.Other Responsibilities/Supportive FunctionsMay perform food preparation functions in the event of staffing shortages orduring peak periods. Helps prepare and deliver plated food for banquets.May accept and sign for deliveries, ensuring all items indicated are accountedfor, and puts items in correct food storage areas.Keep dish machine properly cleaned and filled with water per hotel standards.Operated burnishing machine to ensure proper finish on silverware. Detarnishesand polishes silver for proper appearance.Communicates to management any shortages of china, glass, silver, chemicals,cleaning supplies, service equipment, fuel or other supplies required to completedaily functions. Reports all breakage to supervisorEnsures work area is kept clean and organized.Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.Qualifications (relevant Experience, Education And Training)No related experience and/or training required. Previous stewarding experiencedesired.Requires ability to perform basic math skills such as addition, subtraction,multiplication and division.Ability to apply common sense understanding to carry out detailed but uninvolvedwritten or oral instructions. Ability to deal with problems involving a few concretevariables in standardized situationsAbility to read and interpret documents such as safety rules, operating andmaintenance instructions, and procedure manuals. Must be able tocommunicate, read, write and understand English to understand instructions andsafety rules.Completes required training as scheduled.Ability to learn proper use of various types of equipment and cleaning materialsused in cleaning assigned areas.Must have a valid current Food Handlers Card or willingness and ability to obtainone within 30 days of employment.Due to the cyclical nature of the hospitality industry, team members may berequired to work varying schedules to reflect the business needs of the hotel.Work schedules will include working on holidays, weekends and alternate shifts.Must maintain a clean appearance and professional demeanor.Special Skills & Abilities/Mental And Physical DemandsWhile performing the duties of the job the team member regularly stands and walks forsustained periods of time. Works at a quick pace, maneuvering between functionsoccurring simultaneously. The team member regularly grasps objects such as cookware,knives, plate ware and glassware. The team member frequently feels the temperature ofobjects such as hot dishes and cookware. The team member regularly reaches byextending hand(s) and arm(s) in any direction while serving and performing otheressential functions of the job. The team member regularly stoops, kneels and crouches.The team member occasionally talks when communicating with stewarding and kitchenstaff. The team member occasionally needs to hear voices while interacting with staff.Many aromas and smells are present in the kitchen and stewarding areas. Balance is frequently required to prevent falling when walking, standing, moving or carryingcookware, plate ware, and food items. Lifting is regularly required when moving arounddishes, cookware and supplies. Exerts up to 50 pounds of force occasionally, and/or upto 20 pounds of force frequently, and/or up to 10 pounds of force constantly to moveitems such as cookware, dishes and supplies. The team member is required to havevisual acuity to determine the cleanliness, accuracy, neatness, and thoroughness of thework areas.The team member is subject to environmental conditions found working indoors. Theteam member is frequently subject to extreme heat, with temperatures up to 100degrees while moving around in the kitchen and dishwashing areas. The team memberis frequently subject to loud noise when working in or around the kitchen and cleaningareas. The team member is subject to hazards which includes proximity to movingmechanical parts, equipment found in kitchens and food service areas, sharp objects,and exposure to cleaning chemicals. Other hazards may include slick floors and hotstoves, cookware, plate ware or glassware. The team member is occasionally subject toatmospheric condition such as fumes, odors, or dusts. The team member is required tofunction in crowded or narrow aisles, passageways or work areas in the kitchen andcleaning areas.(To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.I hereby acknowledge that I have read and understand the content of this job description. I understand the Company at its discretion may revise the job description from time to time in the future. I understand and agree that nothing in this job description should be construed as a contract of employment, and that employment with this Company is at-will meaning that the terms of employment may be changed with or without notice, with or without cause, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties and location of work.Team member DateManager Date