Careers

Steward

    • Job Tracking ID: 512497-703643
    • Job Location: Pasadena, CA
    • Job Level: Entry Level (less than 2 years)
    • Level of Education: High School/GED
    • Job Type: Part-Time/Regular
    • Date Updated: September 18, 2019
    • Years of Experience: Up to 2 Years
    • Starting Date: September 25, 2019
    • FLSA Status: Non-exempt
    • Computer Skills: NA
    • Certifications: Food Handlers
    • Experience: Prior hospitality, restaurant, dishwashing experience preferred
    • English Speaking: Good
    • English Writing: Good
    • English Reading: Good
    • Must be eligible to work in the U.S.A.: Yes
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Job Description:

JOB SUMMARY

Under the direct supervision of the Executive Chef, Sous Chef, Cook I, or Stewarding Supervisor, responsible for the overall cleanliness of the kitchen. Ensure all kitchen utensils, equipment and operating supplies are clean, dry and available for use when needed: as well as other food processing areas, and ensure the overall sanitation of all operating equipment. Clean and maintain orderliness of work equipment in assigned areas.

ESSENTIAL FUNCTIONS

  • Set up and organize work station with designated supplies and equipment: report shortages to supervisor. Replenish as needed throughout the shift.
  • Organize the breakdown area for drop off of dirty wares.
  • Check the working condition of dishwashing machine in accordance with specifications: rectify any deficiencies.
  • Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard.
  • Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine or soak stained ware with solution when necessary.
  • Wash dirty wares through the use of dishwashing machine according to prescribed procedures.
  • Use correct cleaning chemicals for designated items, according to OSHA regulations.
  • Position wares in designated racks correctly and send through dishwashing machine only when full.
  • Clean only designated wares in the dishwashing machine.
  • Remove cleaned wares from dishwashing machine and sort them by kinds, size, designs and outlets.
  • Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.
  • Handle all wares carefully to prevent breakage and loss.
  • Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.
  • Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.
  • Breakdown and clean dishwashing machine and work areas.
  • Clean and sanitize pots, pans, utensils and other kitchen equipment.
  • Wash and polish all silverware used throughout all outlets of the hotel.
  • Prepare and deliver clean wares, utensils and equipment to designated kitchen areas remove and separate damaged items.
  • Clean spills in Kitchen and work areas immediately.
  • Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
  • Transport mats to the loading dock and clean.
  • Collect empty bottles from kitchen and outlets, sort them in bottle room and place them in proper containers: stock containers properly adhering to recycling regulations.
  • Maintain the sanitation and hygiene on both wet and dry garbage storages.
  • Maintain cleanliness and working condition of garbage disposal.
  • Maintain the cleanliness of service equipment cooling ranges griddle, ovens, hoods, pots and pan floor, walls, reach in and walk in chillers and other kinds of kitchen utensils.
  • Collect all filled trash bins throughout the kitchen and F&B outlets and empty same in Garbage room: deliver empty and clean trash bins to kitchen areas and outlets during shift as needed.
  • Clean and maintain orderliness in assigned areas and work equipment such as:
    1. Kitchen
    2. Food preparation areas
    3. Garbage and bottle rooms
    4. Dishwashing machines
    5. Sorting tables
    6. Table sinks
    7. Trash cans
    8. Other equipment
  • 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.
  • Report any damages, maintenance problems or safety hazards to the supervisor.
  • Adhere to all Health Department, sanitation and safety regulations as required by the hotel.
  • Organize and restock work areas for next shift.

Experience and Skills:

PHYSICAL REQUIREMENTS

  • Move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
  • Continuous grasping, writing, standing, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
  • Stand for an extended period of time or for an entire work shift.
  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
  • Manual ability to use, carry and operate all necessary equipment.

KNOWLEDGE, SKILLS, EXPERIENCE

  • High School Diploma or equivalent preferred.
  • Minimum of 1 year of relevant experience. Exposure in kitchen operation a must.
  • Must be able to read and understand chemical labels.
  • Able to communicate in basic English
  • Ability to prioritize and organize work assignments.
  • Ability to multitask, work in high pace environment, and have a high level of attention to detail.
  • Ability to provide legible communication.
  • Ability to work well with others and/or with a partner in order to promote healthy teamwork environment.
  • Ability to work independently without direct supervision and provide immediate follow-up.
  • Knowledge of workplace safety procedures.
  • Ability to ensure compliance with hotel standards, policies and procedures with self and staff.
  • Ability to be a clear thinker, analyze and resolve problems, and exercise good judgment.