Steward - InterContinental Mark Hopkins
Qualifications
Basic reading, writing and math skills are required
Carrying or lifting items weighing up to 75 pounds
Other abilities expected include communicating with other people and following instructions
Reading abilities are utilized often when reading chemical or machine labels or operating instructions
Basic mathematical skills are used to mix chemical solutions
You may be required to work nights, weekends, and/or holidays
Responsibilities
You will clean and sanitize plateware, silverware, glassware, pots & pans, utensils and equipment, and keep your work area tidy and ready for service
This position involves hands-on work in the kitchen and requires attention to safety, proper handling of chemicals, and following machine instructions
There are a number of routine tasks you will perform each shift, including:
Setting up your work station: filling the dish machine, checking chemical levels, presoaking, and gathering the set-up equipment required for your station
Replenish supplies as needed for all shifts, rinse and scrape all dishes, and operate the dishwashing machine to manufacturer specifications and instructions
Place clean dishes in assigned storage locations
Cleaning designated equipment such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls and floors
You may also be asked to clean the kitchen cafeteria dump site/compactor area
Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly
Checking the working condition of equipment and machinery per specifications and informing your supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets
Emptying and cleaning trash cans when full; transporting garbage containers from kitchen and work areas to dump sites and adhering to recycling regulations
Setting up and monitoring the pot sink according to procedures, and sweeping and mopping the kitchen floor at the end of each meal period and after spills
Monitoring chemicals and water temperature during your shift, and cleaning and organizing the associated work area and kitchen equipment to maximize efficiency
Promoting teamwork and quality service through daily communication and coordination with other departments
Key departmental contacts include Catering, Banquets, Outlets, and Maintenance
You may assist with other duties as assigned
Standing up and moving about the kitchen or other designated areas
Handling objects, products, chemicals, cleaning supplies and utensils
Bending, stooping, kneeling
Pay: $33.98