Substitute Steward

JOB OVERVIEW: 

Clean and sanitize plateware, silverware, glassware, pots & pans, utensils, equipment, and work area in a timely manner. This is a substitute/temporary position for coverage of an employee who is on a leave of absence for approximately 4-6 weeks.

DUTIES AND RESPONSIBILITIES:

• Set up work station as required to include filling dish machine, checking chemical levels, presoaking, and gathering required set-up equipment for appropriate work stations.  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.
• 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 area as assigned.      Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly.
• 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.
• Empty and clean trash cans when they become full; transport garbage containers from kitchen and work areas to dump sites; adhere to recycling regulations.
• Set up and monitor the pot sink according to procedures.
• Sweep and mop kitchen floor 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.
• Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Catering, Banquets, Outlets, and Maintenance.
• May assist with other duties as assigned.

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