Steward

**Job Description Summary**

The Steward works with the culinary team to clean and sanitize pots, pans, utensils, the kitchen and other kitchen equipment, in accordance with time, product and placement standards to ensure total guest satisfaction.

**Essential Elements**:

- Regular and punctual attendance.
- Ability to lift and move approximately 75 pounds.
- Ability to bend, squat, kneel, climb and reach on a daily basis.
- Ability to perform tasks requiring sustained repetitive motion, (for example loading-unloading dishwasher, stocking, and sweeping).
- Ability to move freely within the kitchen area.
- Ability to stand and walk for prolonged periods of time.
- Ability to work in temperature extremes, including handling hot utensils and equipment.
- Ability to lift, carry and store in overhead areas approximately 75 pounds.
- Ability to interact with guests and other employees in a courteous, empathetic, and discreet manner.
- Ability to work with chemicals, (for example, cleaners, disinfectants, and solvents), and with prolonged exposure to water.
- Not infected by diseases transmitted through the food supply as designated by the Public Health Services.
- Ability to sustain direct contact with the public; must establish a high degree of customer service, (smile, eye contact, positive personal presentation, etc.,) and high volume of interaction with guests and staff.
- ** **Check with the supervisor at the start of the shift for any special assignments.
- Assist in plating up.
- Assist in dumping all trash in the kitchen area.
- Maintain a very positive attitude under very stressful situations. Be the role model for the other Stewarding Employees.
- Maintain impeccable grooming and presentation standards.
- Follow all policies and procedures of the Sonesta Irvine.
- Report any maintenance repair needs to the Executive Steward/ Steward Supervisor.
- Complete all additional assignments given by the supervisor.
- Maintain a clean and organized work area.
- Report to work on time.
- Verify cleanliness of dish machine before using.
- Complete cleaning of dish machine before using.
- Correctly assemble the dish machine.
- Check and make sure the temperature of the dish machine is at the required level.
- Set up empty glass racks for proper breakdown of trays.
- Set up empty dish dollies as needed.
- Change the water of the dish machine as required, at least two times per eight-hour shift.
- Store all excess china, glass, and silver in the stockroom.
- Thoroughly break down and clean dish machine at end of shift, including cleaning of curtains on dish machine.
- Maintain cleanliness and sanitation in the kitchen of responsibility.
- Sweep and mop the entire kitchen as needed at least twice per eight-hour shift.
- Check each and every dish for cleanliness as it comes out of the dish machine.
- Remove all salvageable food items off queen to cut down waste. Make sure kitchen is perfectly clean
- swept and mopped at the end of the shift.
- Maintain cleanliness of work station area and communicate to supervisor any maintenance needed to keep equipment in good working order.
- Maintain a pleasant and courteous attitude, making our customers your number one priority.
- Responsible to remove all the shelves in the walk-in coolers and scrub the coolers from floor to ceiling.
- Responsible for the upkeep of all the walk-in refrigerators in the Food and Beverage areas.
- Responsible for cleaning and maintaining the sanitation level of all the garbage cans used in all of the kitchens.
- Responsible for maintaining the cleanliness of all mop buckets and wringers used in the Food and Beverage outlets.
- Responsible to walk all the back of the house corridors and ensure the cleanliness of these areas.
- Responsible for the upkeep of all the seven ice machines in the back of the house.
- Responsible for cleaning all of the walls and tiles in all the kitchens in the back of the house.
- Responsible for going to each and every outlet, collecting all dirty crisscrosses, cleaning and sanitizing same and returning them to the proper areas.
- Responsible for cleaning all the Queen Mary’s used in the back of the house.
- Responsible for the upkeep of all the hot boxes (inside and out) used in the Catering Department.
- Responsible for all special cleaning projects assigned by Executive Steward.
- Responsible for scrubbing underneath large equipment once removed for repairs.
- Responsible to assist Engineering Department when defrosting and cleaning outlets.
- Responsible for deep-cleaning various large and bulky equipment, such as convection ovens, grills, charcoal burners, etc., when needed on a very busy day
- To perform other work related duties as assigned by Management.

**Additional Job Information/Anticipated**

**Pay Range**

**Pay Range**

$17.20/hr.$18.00/hr. Base pay offered may vary depending on various factors, including but not limited to: job related knowledge, skills and job specific/overall experience

**Benefits*