Overview

The primary responsibilities for the Steward/Dishwasher include but are not limited to: Handles and washes all glass, silverware, china, pots and pans and cooking utensils utilized by the banquet and culinary staff. Handles and polishes all silver and copper chaffers and serving utensils to include coffeepots, tea pots, trays, goose necks and water pitchers. Stores the above listed items in a neat and organized manner, always storing items in their assigned areas. Empties all garbage cans and the disposal of all cardboard utilized by the Culinary staff. Cleans all trashcans and returning of them to the proper areas of the kitchens. Cleans all dish machines on a weekly basis. Cleans kitchen equipment as required by the Executive Steward. Cleans all floors throughout the culinary departments and the mats used in these areas. Disposes of broken glassware and dishes. Ensures required hot boxes are clean, plugged in and stocked with the appropriate number of plates and covers for upcoming events. Ensures all walls and ceilings are clean at all times Follows checklist duties and responsibilities given by management and supervisors. Arrives for work on time and in proper uniform. Qualifications In addition to performance of key responsibilities, this position may be required to possess a combination of the following skills and experiences: Must be able to communicate with supervisor and fellow employees. Physical requirements – ability to work for extended periods of time standing, or walking within the hotel operation, which will include lifting, pushing, pulling and/or carrying up to 20 pounds. Willingness to assist co-workers and guests beyond normal job duties Ability to handle multiple and changing priorities in professional manner Willingness to assist co-workers and guests beyond normal job duties Ability to follow Universal Standards, including Guest Etiquette, Employee Etiquette, Phone Etiquette, Service Etiquette, and Ownership Due to the seasonal nature of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, morning/night shifts, and/or overtime and Holidays. Compensation Range The compensation for this position is $20.50/Hr. - $20.50/Hr. based on qualifications and experience.