Job Details

Job Title: Steward

Department: Culinary
Reports To: Executive Steward

Position Summary

The Steward is responsible for maintaining cleanliness and sanitation of all dishes, glassware, flatware, cookware, kitchen equipment, and work areas. This role supports kitchen and banquet operations by ensuring proper sanitation standards are met, assisting with food preparation and delivery during events, and maintaining a clean, safe, and organized kitchen environment.

Essential Duties and Responsibilities

Primary Responsibilities

1. Sorts soiled dishes, glassware, utensils, and cookware and prepares items for cleaning using dishwashing and pot-washing machines.
2. Washes and sanitizes dishes, glassware, flatware, pots, pans, and utensils according to hotel cleanliness and sanitation standards. Performs visual inspections to ensure cleanliness.
3. Cleans and sanitizes kitchen floors, walls, counters, cutting boards, and work surfaces on a continuous basis or as assigned.
4. Properly stores clean dishes, utensils, and cooking equipment in designated storage areas.
5. Stocks service areas, cupboards, refrigerators, salad bars, and other stations with supplies such as food items and utensils.
6. Properly disposes of kitchen waste, grease, chemicals, and trash in accordance with safety, sanitation, recycling, and environmental guidelines. Empties, cleans, and maintains trash receptacles.
7. Adheres to all food handling, sanitation, health department, OSHA, and hotel safety standards. Wears required Personal Protective Equipment (PPE) and reports defective or missing equipment to management.
8. Maintains compliance with the hotel's Hazardous Materials (HAZMAT) program and is familiar with Material Safety Data Sheets (MSDS).
9. Reports to work as scheduled, on time, and on a regular basis, which is an essential function of the position.

Secondary / Supportive Responsibilities

1. Assists with basic food preparation and helps plate and deliver food for banquets or events during peak periods or staffing shortages.
2. Accepts and signs for deliveries when required, verifies accuracy of orders, and stores items in appropriate food storage areas.
3. Maintains dishwashing and pot-washing equipment, ensuring machines are clean and filled according to hotel standards.
4. Operates burnishing machines; detarnishes and polishes silverware to ensure proper appearance.
5. Communicates equipment shortages, supply needs, and breakage of china, glassware, silverware, chemicals, or tools to management.
6. Keeps stewarding and kitchen work areas clean, organized, and orderly at all times.

This job description is not intended to be all-inclusive. Team members may be required to perform other related duties as business needs require. Management reserves the right to modify duties or make reasonable accommodations.

Qualifications

Education and Experience

• No prior experience required; previous stewarding or food service experience preferred.

Knowledge, Skills, and Abilities

• Basic math skills, including addition, subtraction, multiplication, and division.
• Ability to follow written and verbal instructions and apply common sense to routine tasks.
• Ability to read, write, speak, and understand English to follow safety and operational instructions.
• Ability to complete required training as scheduled.
• Willingness and ability to learn proper use of cleaning materials and kitchen equipment.
• Must possess a valid Food Handler's Card or obtain one within 30 days of employment.
• Must maintain a professional appearance and demeanor.
• Ability to work flexible schedules, including weekends, holidays, and varying shifts based on hotel business needs.

Physical and Environmental Requirements

• Regularly stands and walks for extended periods.
• Frequently lifts, carries, and moves items weighing up to 50 pounds occasionally and up to 20 pounds frequently.
• Performs repetitive motions such as grasping cookware, dishes, and utensils.
• Frequently exposed to heat (up to 100°F), loud noise, sharp objects, cleaning chemicals, and slippery surfaces.
• Works in crowded kitchen areas with narrow aisles and moving equipment.
• Requires visual acuity to assess cleanliness, organization, and safety of work areas.