Seasonal Steward; Winter

Job Summary

Complete special cleaning projects as assigned, following Club specifications and standards. Clean and maintain equipment and dishwashing/kitchen/cafeteria/compactor/storage areas. Assist in other Stewarding functions as assigned.

• Use correct cleaning chemicals for designated items, according to OSHA regulations and Club requirements.
• Set up and organize workstation with designated supplies and equipment, report shortages to supervisor. Replenish as needed throughout the shift.
• Check the working condition of equipment and machinery in accordance with specifications; rectify any deficiencies.
• Clean designated equipment sinks, refrigerators/freezers, service areas, walls, floors, kitchen/cafeteria/dumpster/compactor areas as assigned, following all departmental procedures and sanitation requirements.
• Inspect the cleanliness and condition of all washed equipment and areas; re-clean items not meeting standards.
• Store cleaned equipment in designated areas.
• Handle all wares carefully to prevent breakage and loss.
• Monitor usage of chemicals to maximize consumption.
• Maintain cleanliness and working condition of garbage disposal and grease traps.
• Maintain cleanliness and organization of work areas throughout shift.
• Stock kitchen lines, restaurant service areas and chemical room with designated cleaned wares, utensils and equipment.
• Clean spills in kitchen and work areas immediately.
• Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
• Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
• Transport garbage containers from kitchen and work areas to dumpster; empty and clean according to standards. Adheres to recycling regulations.
• Clean garbage compactor and area as assigned.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Adhere to all Health Department, sanitation and safety regulations as required by the Club.
• Organize and restock work areas for next shift as specified in departmental standards.
• Successful completion of the training/certification process.
• Responsible for the cleanliness of dishes, silverware, glasses, floors, trash room and anything else needed.
• Clean areas as assigned (Restaurant Kitchen, Commissary, Catering, In Home Services).

• Detailed knowledge of kitchen equipment, utensils, procedures and chemicals used.
• Strong knowledge and skills in running the machinery of the dish pit/s polishing machines.
• A desire to learn to take care of the kitchen and equipment.
• Must be able to multitask and work in a fast‑paced team environment.
• Able to work varied shifts and flexible schedules.
• Strong organizational and verbal communication skills.
• Excellent guest and employee relations skills.
• Ability to satisfactorily communicate in job‑related English.

• Able to perform all essential duties with or without accommodation.
• Able to lift and carry containers and equipment weighing 50 lbs.
• Able to reach various levels ranging from overhead to the floor.
• Able to work in environments with extreme temperatures.
• Able to navigate throughout the kitchen.
• Ability to withstand high temperatures, moisture and noise levels in work areas.

Wages are based on hourly rate + gratuity.