Reporting to the Chief Steward, responsibilities and essential job functions include, but are not limited to the following:
- Consistently offers professional, engaging and friendly service
Ware-washing, storage, sanitation of all dishes, glassware, flatware, pots and pans using dishwasher and or by hand in various kitchens - Sort all china, glass and silverware and put away in their respective location
- Clean, sanitize and polish all silver and banquet equipment
- Cleaning and sanitation of kitchens, outlets and banquet facility on a daily basis to ensure the highest level of hygiene and sanitation are met
- Ensure all opening or closing duties are completed as assigned
- Working shifts as business level dictate (Day, Evening, Weekends)
- Demonstrate multi-tasking and maintain pace in a high productive work environment
- Ensuring that garbage & recycling removal is being done in a timely manner and done according to the rules set in place by the hotel
- Ensuring inter-departmental communication and cooperation in the interest of better guest satisfaction
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program
- Adhere to all environmental policies and programs as required
- Assist the Executive Chef and the culinary team when needed
- Other work-related duties as assigned