Utility Steward - On-Call

JOB DESCRIPTION

Position Details

Position Title: Utility Steward

Department: Stewarding

Reports To: Executive Chef and Assistant Head Steward

POSITION PURPOSE

Transports and cleans kitchen equipment and service ware necessary for guests’ dining experience in a timely manner. Keeps all kitchen areas, dining rooms and dish rooms cleaned and ready for service.

EXAMPLE OF DUTIES

ESSENTIAL FUNCTIONS

Avg. % of Time

35%

• Operates dish machine and pot washing stations appropriately, keeping them sanitary and running properly.

35%

• Cleans kitchen equipment promptly and effectively. Supports front of the house staff in keeping dining room areas neat and orderly.

15%

• Disposes of trash and recyclables keeping areas clean and sanitary.

15%

• Supports cooks and front of the house staff. Assists in moving food and equipment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentages of time performing each functions is solely determined by the supervisor, based upon the particular requirements of the hotel.

• Perform any duties and tasks requested by the Executive Steward or Supervisor.
• Check function sheets for required food items, instructions and times.
• Operates and properly maintains dish machine and pot washing stations following hotel standards and all regulations.
• Perform all cleaning tasks using standard hotel cleaning products as assigned that adhere to all health and safety standards and Hotel policies.
• Responsible for the regular sanitary maintenance of all food and beverage areas.
• Properly clean and dry floors to avoid slip and fall accidents.
• Separates and disposes of trash, recyclables and linen from other debris. Keeps areas and containers clean and sanitary.
• Perform other duties as requested, such as moving supplies, food and equipment or cleaning up spills, etc.
• Assists kitchen personnel in the assembly of certain food items.
• Assists in the formation and removal of various food and beverage stations.
• Operate burnishing machine to ensure proper finish on silverware.
• Cleans polishes and maintains equipment for proper appearance and operation.

OTHER

• Regular attendance in conformance with the standards which have been established by the hotel from time to time is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action procedures up to and including termination of employments. Reliable transportation is the responsibility of the employee who is also accountable for their work schedule.
• Due to the cyclical nature of the hospitality industry, employees may be required to workvarying schedules to reflect the business needs of the hotel. Employees may be required to work on holidays.
• Upon employment, all employees are required to fully comply with the hotel rules and regulations for the safe efficient operation of the hotel facilities. Employees who violate hotel rules and regulations are subject to disciplinary action up to and including termination of employment.

SPECIFIC JOB KNOWLEDGE AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job with or without reasonable accommodations, using some other combination of skills and abilities.

• Able to follow all safety standards including chemical usage, food handling, preparation and storage.
• Will keep up to date with and follow all emergency, sanitation and safety procedures.
• Able to competently follow all function orders, memos and guidelines.
• Able to comprehend and ensure event orders and instructions are completed properly and timely.
• Knowledge of operating and cleaning of all kitchen equipment (i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.). Sufficient manual dexterity to properly operate all types of kitchen equipment (i.e., knives, spoons, spatulas, tongs, slicers, etc.).
• Ability to read, write, listen and speak the English language in order to communicate effectively with co-workers and guests.
• Ability to grasp, lift and/or carry or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200lbs. Also able to lift a minimum of 50 pounds.
• Ability to transport heavy objects through a crowded room
• Comfortable working in a fast pace environment that will require many hours of standing and moving quickly.
• Able to safely work with hazardous chemicals and materials. Will follow all safety policies and procedures.
• Ability to perform duties in confined spaces.
• Able to stand for long periods.
• Ability to preciously perform duties within extreme temperature ranges and situations. Will be able to work prudently in stressful circumstances. Must have the physical and mental stamina necessary for this job.
• Will be able to move quickly while standing, bending or twisting.
• Strong ability to work well with others while working harmoniously with a diverse workforce.

QUALIFICATIONS & STANDARDS

EXPERIENCE

• 1-3 years of successful work experience at a hotel or restaurant.

EDUCATION

• Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledges skills and abilities.

LICENSES OR CERTIFICATIONS

• Liquor Commission Card

GROOMING

• All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Recruitment information and inquiries: Lynn Saito - Talent and Culture Manager at 808-944-4390.

Job Type: Part-time

Pay: $23.02 - $28.77 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee assistance program
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Shift:

• 4 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Restaurant or Hotel: 1 year (Required)

Work Location: In person