Steward

Avenue-of-the-Arts-Costa-Mesa,-A-Tribute-Portfolio-Hote; Costa Mesa (CA); On-site; USD 28,000 - 38,000; Full time

Job summary

Avenue of the Arts Costa Mesa - A Tribute Portfolio Hotel is seeking a dependable Steward to support culinary operations by maintaining clean china, glassware, and utensils in a fast-paced hotel environment.

The role involves sorting, washing, stacking, and sanitizing dishware, assisting with general kitchen cleanliness, and ensuring health and safety standards are met at all times.

Qualifications

• Minimum 2 years in dishwashing/industrial cleaning.
• At least 6 months experience in a similar capacity.
• Ability to stand for long periods (up to 9 hours).
• Maintain personal hygiene per California Health Department standards.
• Ability to lift up to 100 pounds occasionally and 50 pounds frequently.

Responsibilities

• Sort and rinse dirty dishes and place them in racks for the dish machine.
• Carry clean dishes to storage areas and rewash soiled items as needed.
• Change dishwater in the machine hourly.
• Wash pots, pans and trays by hand.
• Remove trash to the dumpster and maintain cleanliness of the area.
• Set up/break down the dishwashing area and keep floors dry.
• Inspect for health and safety issues and report to management.

Skills

Dependable

Organized

Team-oriented

Strong work ethic

Communication

Physical stamina

Job description

The Steward plays an essential behind-the-scenes role in supporting the hotel's culinary operations and contributing to exceptional dining experiences. The ideal Steward will be dependable, organized, and team-oriented, with a strong work ethic and the ability to thrive in a fast-paced environment while supporting the overall success of the culinary team.

JOB OVERVIEW:

The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility .

WORK REQUIREMENTS:

1. Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine.
2. Sort and stack clean dishes. Carry clean dishes to cook’s line and other proper storage areas. Rewash soiled dishes before delivering.
3. Change dishwater in dish machine every hour.
4. Wash pots, pans and trays by hand.
5. Remove trash and garbage to dumpster.
6. Set up or break down dishwashing area.
7. Clean and roll/unroll mats.
8. Fill/empty soak tubs with cleaning/sanitizing solutions.
9. Sweep/mop floors.
10. Assemble/disassemble dish machine.
11. Sweep up trash around exterior of restaurant and garbage dumpster.
12. Conduct general restaurant and restroom cleaning as directed.
13. Wipe up any spills to ensure kitchen floors remain dry.
14. Notify manager any time dish machine wash or rinse cycle falls below safety standard temperatures.
15. Do not touch dirty dishes before touching clean dishes without washing hands first.
16. Be able to reach, bend, stoop and frequently lift up to 40 pounds.
17. Ensuring procedures are followed when dealing with all safety and security issues are concerned. Train and develop kitchen staff on weekly topic.
18. Inspect, correct and oversee all potential cleanliness and health codes that could lead to a violation of the California Health Code.

EDUCATION REQUIREMENTS:

1. A minimum of 2 years of experience in dishwashing and industrial cleaning
2. At least 6 months experience in a similar capacity.
3. Must be able to communicate clearly with managers, kitchen and dining room personnel.
4. Be able to work in a standing position for long periods of time (up to 9 hours).
5. Must maintain personal hygiene in accordance to California Health Department standards for Food Service Employees.

PHYSICAL REQUIREMENTS:

• Flexible and long hours are sometimes required
• Heavy work – Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and /or up to 20 pounds of force constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift
• Ability to withstand temperature variations, both hot and cold.

Source: Hospitality Online