Kitchen Steward (Full Time)

Rosewood Hotels & Resorts
Published
September 21, 2022
Location
West Menlo Park, CA
Job Type

Description

Job Summary

The Kitchen Steward is responsible for the set-up wares for dining outlets and banquets, retrieve and wash soiled wares, transport supplies and food to service areas and assist the Kitchen with plating up of Banquet meals. Clean and maintain equipment in Dishwashing/ Kitchen/ Cafeteria/ Compactor/ Storage areas. Assist in washing pots, pans and other kitchen utensils/equipment. Trash removal and sorting compost and recycling.

Essential Duties and Responsibilities

* Monitor Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
* Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
* Ensure that standards are maintained at a superior level on a daily basis.
* Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
* Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
* Maintain positive guest relations at all times.
* Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
* Resolve guest complaints, ensuring guest satisfaction.
* Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
* Use correct cleaning chemicals for designated items, according to OSHA regulations.
* Set up and organize workstation with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift.
* Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.
* Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard.
* Organize the breakdown area for drop off of dirty wares.
* Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine.
* Position wares in designated racks correctly and send through dishwashing machine only when full.
* Clean only designated wares in the dishwashing machine.
* Remove washed wares from dishwashing machine and allow to air dry.
* Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.
* Sort, stack and store cleaned wares in designated areas.
* Handle all wares carefully to prevent breakage and loss.
* Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.
* Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.
* Maintain cleanliness and working condition of garbage disposal.
* Breakdown and clean dishwashing machine and work areas.
* Clean and sanitize pots, pans, utensils and other kitchen equipment.
* Stock kitchen lines with designated cleaned wares, utensils and equipment.
* Clean spills in kitchen and work areas immediately.
* Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
* Transport mats to the loading dock and clean.
* Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
* Transport garbage containers from Kitchen and work areas to Dumpster; empty and clean. Adhere to recycling regulations.
* Clean garbage compactor and area as assigned.
* Fill burnishing machine with specified amounts of water and designated chemicals.
* Follow schedule to burnish and paste polish specified silver wares.
* Remove excess food, debris and film from soiled silver before polishing.
* Paste polish designated wares.
* Set up designated wares for Banquet functions and transport to function area.
* Set up equipment on buffet tables as directed for specified functions.
* Set up all Kitchen equipment and plate requirements.
* Retrieve designated amounts of bread/rolls, butter, milk, cream, dressings, cold appetizers and desserts and other food items from the kitchen and transport to Banquet service area.
* Prepare coffee as assigned, following specifications.
* Fill water glasses with ice and water.
* Assist the Banquet Chef with plating up hot Banquet meals.
* Stack plated meals in hot carts and transport to Banquet function area.
* Organize the breakdown area for drop off of dirty wares.
* Remove soiled wares from the Kitchen line and transport to the dishwashing station.
* Transport soiled wares from Banquet service area to dishwashing station.
* Dishwasher in breaking down all trays/carts.
* All other duties as required.

Health & Safety & Risk Management

* Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
* The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
* Report any defects in the building, plant or equipment according to hotel procedure.
* Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
* Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
* Be fully conversant with: OSHA Regulations, Risk Assessments for your department, Hotel Fire & Bomb Procedures
* Maintain a wide variety of confidential information concerning the company, guests and associates.

Other

* Comply and adhere to the Rosewood company policies.
* Take on other tasks in addition of the ones stated, in a reasonable framework.
* Be a "brand ambassador" at all times and ensure brand integrity and clarity are always maintained.
* Model the company's culture, vision, mission and core values at all times.
* While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.
* As the hotel's level of business varies considerably, there is a need for flexibility in attitude, approach and working hours. Must be able to work flexible shifts to include days, evenings, holidays and weekends as needed.

Job Requirements

General Skills

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills

* Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders;
* Ability to maintain good coordination; ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions;
* Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met
* Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions;
* Ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language

Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements

* Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
* Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Work Management

* Ability to manage multiple tasks
* Can meet

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