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Food Runner/Steward

2 months ago

Washington, United States The Fairmont Hotel Full time

Rate of Pay: $25.00-27.00 per hour If creating memories and being part of an exceptional guest experience appeals to you, perhaps you would be interested in joining the outstanding team of hospitality professionals at the Fairmont Washington, D.C. Located in Washington's fashionable West End, The Fairmont Washington, D.C. surrounds you with comfort and luxury. The perfect hotel for either business or leisure travel, The Fairmont Washington, D.C. offers spacious guestrooms and the brilliant colors of nature found in the hotel's central garden courtyard. Reporting to the Executive Steward/Assistant Executive Steward, the Food Runner is responsible for running prepared foods from the kitchen to the banquet functions as well as the equipment set-up of all banquet functions. The Food Runner is also responsible for operating all dishwashing equipment to sanitize kitchen equipment, dishes, pots, pans, glass, cutlery, etc when needed. The food runner also acts as a supervisor in the absence of the Executive Steward and Assistant Executive Steward. Responsibilities: Approach all encounters with guests and employees in a friendly, service-oriented manner. Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations. Follow all sanitation standards. Assist with the plating of banquet meals. Assist with inventory counts of china, glass, silver and other equipment. Wash all dishes, pots, pans, glasses and cutlery according to Fairmont standards. Hand wash pots and pans as needed. Operate the dish machine in the prescribed manner. Re-stock all clean equipment, pots, pans, etc. in designated area. Thoroughly clean and wash all kitchen equipment, hoods, store rooms, hallways, dock, machines, floors, and walk-ins. Empty trash and wash cans. Report any faulty equipment immediately Other duties as required. Receive food orders from the kitchen and package them securely in hot boxes for transportation to banquet spaces. With assistance from the culinary leader ensure that each hot box contains the correct menu items, condiments, and garnishes as specified in the orders. Safely transport hot boxes from the kitchen to the banquet areas, adhering to all food safety guidelines to maintain quality and temperature. Coordinate with the banquet team to execute timely and accurate set-up of buffet stations, food displays. Assist in the efficient breakdown of banquet spaces post-event, including the removal food Handle the careful storage and organization of equipment and service items for future use. Qualifications: Knowledge of all Food and Beverage is an asset Ability to operate, clean and maintain all equipment required in job function. Ability to work flexible hours and days. Ability to work well under pressure of meeting production schedules and timelines, adapt to change and perform with a high level of energy at all times. Ability to perform job functions with attention to detail, speed and accuracy. Physical Aspects of Position:

Physical aspects of the position include but are not limited to the following: Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects Constant standing and walking throughout shift Frequent lifting and carrying up to 30 lbs Occasional kneeling, pushing, pulling Occasional ascending or descending ladders, stairs and ramps

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