AM Steward *The Front Yard*

The Front Yard at The Garland

Position: Steward

Department: Culinary

Division: Food and Beverage

Position purpose: To sort, wash, and return dishes and utensils to food operations throughout the hotel. To maintain a clean and efficient workstation, while expediting clean dishes and utensils to the cook line and other areas of Food & Beverage on an as needed basis.

Essential Functions:

• Properly fill and maintain dish machine according to manufacturer's standards. Maintains cleanliness standards of machine according to health department guidelines. Receives/retrieves, scrapes, rinses, and racks dishes and utensils.
• Unloads dish machine, stacks, stores, and returns dishes and utensils to proper area of kitchen.
• Empties garbage cans in dish area and throughout kitchen as needed; including assisting to sort recyclables as directed.
• Maintains dish area including floors, walls, and counter areas within the prescribed standards of the hotel and health department guidelines.
• Sweeps and mops floor in dish area, kitchen and other areas as needed.
• Cleans and replaces floor mats.
• Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
• Wipes down counter tops and preparation areas in order to maintain a clean, efficient operation.
• Restocks area with required supplies
• Handles cleaning chemicals according to prescribed safety standards. Practices good safety habits with chemicals, wet floors and other slip and fall hazards throughout kitchen.
• Lifts and moves of food carts, dish storage racks and other kitchen equipment as directed by supervisor.
• Assists with food plate-up for banquets.
• Cleans, organizes and maintains dish room area, food service equipment and tabletops, cafeteria and all back of hallways in the kitchen area.
• Takes proper care of all equipment, reporting/documenting any breakage/damage/loss to Management
• To help in stocking and storing all equipment and taking inventory count as and when needed
• To clean coolers and ovens and cooking range line
• To polish all silverware and chaffers
• To help the supervisor in doing the pull sheet for the function as and when needed.
• Performs general food prep as directed by kitchen management.
• Performs other duties as assigned.
• Demonstrates ability to change directions, learn, and progress in work environment at request/direction of Executive Chef and Sous Chefs.

Position Requirements:

• Previous stewarding experience preferred
• Must be able to change activities quickly.
• Ability to remain calm in fast paced work area with considerable noise and frequent interruptions. Work area may be confining.
• Must be able to read, write, speak, understand and clearly communicate in English with respect to business related tasks
• Able to communicate effectively with supervisors and team members both in culinary and exterior departments of the hotel
• Should be able to work flexible hours.
• Ability to work long hours as and when needed and should be able to stand on feet for long time.
• Able to follow instructions and is reliable and punctual.

Reporting Relationship

This position reports to the Executive Chef.

Exemption Status

Non-exempt

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.