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