Rosewood Hotel Group Page d’accueil

Steward/ Dishwasher

Overview: Set up wares for dining outlets, cafeteria and events, retrieve and wash soiled wares, transport supplies and food to service areas and assist the Kitchen with plating up of meals as needed. Clean and maintain equipment in Dishwashing, Kitchen, Cafeteria, Trash Compactor, Storage areas. Assist in washing pots, pans and other kitchen utensils/equipment.

Responsibilities:

• Set up wares for dining outlets, cafeteria and banquets, retrieve and wash soiled wares, transport supplies and food to service areas and assist the Kitchen at times with plating up of banquet meals.
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards, ensuring that standards are maintained at a superior level on a daily basis.
• Maintain and strictly abide to state sanitation and health regulations and hotel requirements of work areas and equipment.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Meet with Sous Chefs to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties: Set up workstation with required sanitary cleaning supplies, tools and equipment according to standards.
• Inspect the cleanliness and working condition of all tools, equipment and supplies and ensure everything complies with kitchen standards.
• Check cleaning schedule, list and review with Sous Chefs and establish priority items for the day. 
• Transport supplies to and from the storeroom and refrigerators to stock in designated areas using the FIFO system and maintain proper organization.
• Clean and maintain equipment in Dishwashing, Kitchen, Butcher Room, Cafeteria, Trash Compactor and Storage areas.
• Restock plates, pots and pans throughout your shift.
• Maintain a superior level of cleanliness throughout the kitchen.
• Frequent sweeps and mops throughout the kitchen areas, cafeteria, butcher room and back of house.
• Maintain level of trash throughout the kitchen areas, removing and replacing can liners as needed.
• Set up and maintain cafeteria per standard operating procedures and guidelines.
• Assist with receiving and organizing goods into proper locations adhering to FIFO standards.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• Always communicate with Sous Chef when leaving your station.  
• Other duties as assigned by the chefs.

*The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business need dictates.

Qualifications: