Hotel Kitchen Steward & Prep Cook

Monarch-Club; Detroit (MI); On-site; USD 17,000 - 22,000; Full time

Job summary

Azul Hospitality in Detroit, MI is seeking a dedicated dishwash/ kitchen steward to maintain cleanliness of china, glassware, and utensils and support food and beverage service.

You will operate commercial dishwashing equipment, restock items, assist with prep and plating as directed by the Executive Chef or Sous Chef, and help keep kitchens safe and organized.

This role requires attention to detail, reliability and the ability to work in a fast-paced hotel environment.

Qualifications

• Strong communication and teamwork abilities.
• Attention to detail and organizational skills.
• Ability to work independently and under supervision.
• Knowledge of setting and serving hospitality tables and bar areas.
• Basic math for transactions or inventory.

Responsibilities

• Clean and sanitize all china, glassware, silverware, flatware, pots, and pans.
• Operate commercial dishwashing machine and maintain a hygienic environment.
• Ensure outlets have necessary items and adequate racks for dirty dishes.
• Attend to spills promptly and follow safety procedures.
• Sanitize kitchens and prep areas including ovens, grills, stoves, hoods, fryers, and surfaces.
• Remove and dispose bags from trash receptacles.
• Assist service team to meet guest expectations and prep/plate food as requested.
• Assist with receiving and storing orders per health and safety standards.
• Report maintenance or hazard issues to supervisor on duty.

Skills

Communication skills

Detail oriented

Self-driven

Table and bar service knowledge

Basic computational ability

Independent worker

Education

High school diploma or equivalent

Job description

Azul Hospitality in Detroit, MI is seeking a dedicated dishwash/ kitchen steward to maintain cleanliness of china, glassware, and utensils and support food and beverage service.

You will operate commercial dishwashing equipment, restock items, assist with prep and plating as directed by the Executive Chef or Sous Chef, and help keep kitchens safe and organized.

This role requires attention to detail, reliability and the ability to work in a fast-paced hotel environment.