Steward - On-Call

The Steward is responsible for maintaining the Company's kitchen and surrounding areas, keeping them clean and sanitary.

The following and other duties may be assigned as necessary:

• Responsible for all aspects of dish washing & pot washing including but not limited to cleaning and maintaining the sanitation of kitchen equipment and other areas assigned
• Sort and Clean dishes, silverware, glasses, utensils, and assorted items
• Wash pots and pans
• Clean and sanitize kitchens, kitchen equipment, and work areas, including but not limited to tables, work surfaces, kettles-braisers, deep fryers, stainless steel counters, floors, walls, waste containers, drains, freezers, refrigerators units, and walk-ins
• Pick up and dispose of trash and cardboard, in all kitchens and F&B venues
• Ensure assigned work area is cleaned, organized, and complies with all regulatory standards and codes
• Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor
• Conduct various inventory counts when assigned and fill requisition as required
• Follow Hazardous Material Management Program (HMMP) procedures for handling and disposing of chemicals, pesticides, blood borne pathogens, etc., including using Safety Data Sheets (SDS)
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

The Steward is responsible for maintaining the Company's kitchen and surrounding areas, keeping them clean and sanitary.

The following and other duties may be assigned as necessary:

• Responsible for all aspects of dish washing & pot washing including but not limited to cleaning and maintaining the sanitation of kitchen equipment and other areas assigned
• Sort and Clean dishes, silverware, glasses, utensils, and assorted items
• Wash pots and pans
• Clean and sanitize kitchens, kitchen equipment, and work areas, including but not limited to tables, work surfaces, kettles-braisers, deep fryers, stainless steel counters, floors, walls, waste containers, drains, freezers, refrigerators units, and walk-ins
• Pick up and dispose of trash and cardboard, in all kitchens and F&B venues
• Ensure assigned work area is cleaned, organized, and complies with all regulatory standards and codes
• Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor
• Conduct various inventory counts when assigned and fill requisition as required
• Follow Hazardous Material Management Program (HMMP) procedures for handling and disposing of chemicals, pesticides, blood borne pathogens, etc., including using Safety Data Sheets (SDS)
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• High School Diploma required
• Previous experience in stewarding preferred
• Some experience with inventory controls and systems, storeroom principles, and procurement processes are preferred
• The ability to complete appropriate safety training and certifications to perform work tasks
• Develop and maintain positive and productive working relationships with other employees and departments
• Excellent interpersonal skills to deal effectively with guests, management, Members, and other outside contacts
• Excellent customer service skills
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Must be willing and able to work a flexible schedule to include holidays, nights, and weekends
• Work in a fast-paced, busy, and somewhat stressful environment

This position does not have supervisory responsibility.

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