As a member of the Fairmont Sonoma Mission Inn and Spa Stewarding Team, you are essential to the success of the Food and Beverage operation. You will work as a team, maintaining all cleanliness, sanitation and par stock standards in the kitchen, food preparation and back of the house areas, ensuring that all are in line with the Local Health Department and Departmental Guidelines.
What you will be doing:
- Ensure the kitchen and back of the house is clean, well maintained and organized at all times
- Ensure floors are dry and clean at all times
- Operate dish machines for washing all hotel dishes include chinaware, glassware, flatware
- Operate pot-washing machinery
- Maintain a hygienic working environment in accordance with Health Department regulations, Brand and Departmental Standards
- Collects and removes trash from all areas of the Food & Beverage operation, adhering to the hotel travel path, ensuring to follow the established procedure for waste management, recycling and orca system
- Ensure waste containers are kept clean and tidy
- Carry out general cleaning as directed, including: sweeping, mopping up, washing up, emptying of waste/recycling bins and boxes ensuring placement in the correct containers
- Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures
- Cleans and maintains floors and walls in kitchen and dish washing area by following cleaning schedules
- Cleans and maintains all food carts and oven racks in designated cart washing area
- Clean, sanitize and maintain all shelves and floors in walk-in coolers and freezers
- Cleans and sanitizes dishes and related service ware following established procedures.
- Clean large equipment as assigned, following established procedures and cleaning schedules.
- Proper care and maintenance of all equipment in racking stacking, and storage to avoid breakage.
- Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
- Ensure all equipment is clean and in good working order.
- Load and unload the dishwasher in an safe, efficient and organize manner
- Wash, Wipe, Sort, and stack and store all cleaned items in an organized and safe manner.
- If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register.
- Clean, sanitize and close workstations.
- Uses and maintains all equipment's according to manufacturer and department guidelines.
- Report any maintenance or hazard issues
- Assist in food distribution for all venues and events, or as directed by manager or chef on duty
- Always maintain a clean and safe work environment.
- Return dirty towels and aprons to the laundry at the end of shift
- Check and refill paper towels and hand soap dispensers at the beginning and end of shift, or when otherwise directed by a leader
- Return kitchen equipment’s and other items to their departments.
- Other duties as necessary