Steward

InterContinental Hotels Group; San Diego (CA); On-site; USD 17,000 - 25,000; Full time

Job summary

InterContinental Hotels Group is seeking a kitchen/dishwashing team member to maintain cleanliness and safety in our bustling kitchen areas. You will clean and sanitize dishes and equipment, set up workstations, and support daily operations across departments.

Responsibilities include operating dishwashing machines, maintaining sanitation standards, and assisting with inventory and workflow during shifts. Prior experience is helpful, and the role may require weekend or holiday work.

Qualifications

• Basic reading, writing and math skills are required.
• Ability to perform the listed tasks and follow instructions.
• May be required to work nights, weekends, and/or holidays.
• Carrying or lifting items weighing up to 75 pounds.
• Standing for extended periods in kitchen or designated areas.

Responsibilities

• Clean and sanitize plateware, silverware, glassware, pots and pans and work area.
• Set up workstation and operate dishwashing machine per specifications.
• Support other departments through daily communication and coordination.
• Monitor equipment condition and report hazards or issues.
• Unload and organize kitchen items, maintain cleanliness and safety.

Skills

Reading skills

Writing skills

Math skills

Communication

Physical stamina

Teamwork

Job description

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Clean and sanitize plateware, silverware, glassware, pots & pans, utensils and equipment, and work area in a timely manner.

• Set up workstation as required to include filling dish machine, checking chemical levels, presoaking, and gathering required set-up equipment for appropriate workstations. Replenish as needed for all shifts. Rinse/scrape all dishes. Operate dishwashing machine to manufacturer specifications and instructions. Place clean dishes in assigned storage location.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, and Maintenance.
• Check the working condition of equipment and machinery in accordance with specifications. Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
• Clean designated equipment, such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen cafeteria dump site/compactor china, glass, silver, pots pans,area as assigned. Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly from all kitchens and floors where equipment is stored.
• Empty and clean trash cans when they become full; transport garbage containers from kitchen and work areas to dump sites (loading dock); adhere to recycling and composting regulations.
• Run food to banquet events on all floors.
• Separate silverware, glassware and all kitchenware.
• Set up and monitor the pot sink according to health and sanitation procedures.
• Sweep and mop kitchen floors at the end of each meal period and after each spill.
• Monitor chemicals and water temperature during shift. Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.
• Assist in inventory by counting all china, glass and silver.
• Keep all dishware, including pots, pans, silverware and glassware clean and properly stocked and in appropriate containers.
• Keep proper pars in each kitchen.
• Clean all dishes used by kitchen crew and store all items in respective places.
• Polish copper and silver pans when needed.
• Get familiarized with the operation of machines including proper detergents and water temperatures.
• Keep all floors in Kitchen, clean and dry and follow all safety procedures.
• Unload kitchens produce and meats to walk-ins as needed.
• Maintain cleanliness of walk-ins.
• Perform other duties as instructed by supervisors or managers.

QUALIFICATIONS AND REQUIREMENTS

• Basic reading, writing and math skills.
• This job requires ability to perform the following:
• Carrying or lifting items weighing up to 75 pounds
• Standing up and moving about the kitchen or other designated areas
• Handling, objects, products, chemicals, cleaning supplies and utensils
• Bending, stooping, kneeling
• Communicating with other people, following instructions.
• Reading abilities are utilized often when reading chemical or machine labels or operating instructions.
• Basic mathematical skills are used to mix chemical solutions.
• May be required to work nights, weekends, and/or holidays.