Steward​/Food Runner

Westmont Hospitality Group

Embassy Suites by Hilton Tampa Airport

Steward/Food Runner

Location: Embassy Suites by Hilton Tampa Airport Westshore

Department: Kitchen

Reports to: Executive Chef/Sous Chef

Transport and clean cooking utensils and service ware in order to provide cooks, bus persons and food servers with appropriate equipment for guests’ dining experience. Also requires cleaning of physical surroundings. Run food orders for bartenders as required.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Promptly and carefully sort soiled ware so that it can be put through the dish or pot machine properly. Quickly wash all ware and replace in storage areas as designated. Physical strength and stamina are essential to this position due to the high activity level.
• Keep the dish machine properly cleaned and filled with water per hotel standards.
• Clean kettles, tilt skillets, pots, and pans promptly and completely so cooks can carry out their work.
• Perform general/routine cleaning tasks using standard hotel cleaning products as assigned by the supervisor to adhere to health standards.
• Clean and dry floors to avoid slip/fall accidents.
• Separate linen from other debris.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near‑misses, property damage, or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean, and well‑groomed appearance. (Specific standards outlined in the team member handbook).
• Perform any related duties as requested by management.
• Assists other kitchen personnel when needed.

• Hold a current Food Handler Card.
• Knowledge of service ware and how to maintain the same in order to complement guest experience.
• Ability to operate a commercial kitchen dish machine in accordance with hotel and health department standards.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.

• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to push/pull service carts weighing up to 100 lbs.
• Ability to grasp, lift, and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Constant twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

EOE/M/F/Vet Disabilities

Source:
Westmont Hospitality Group