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Division:Â Culinary & Stewarding (CUL002)
Band 1U
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Steward
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Primary Responsibilities:
Perform general or specialized cleaning and other miscellaneous unskilled tasks. Transfer food stuff and required China, glassware, silverware, etc. to banquet area. Assist the culinary department in transporting food and supplies to and from function area, set-up and breakdown buffet line.
Essential Duties:
- Operate dishwashing equipment and store China, silverware, glassware, etc.
- Clean floors, walls, counters, mats, grills, etc. and kitchen equipment.
- Remove and properly discard or garbage from kitchens.
- Set-up chafers, sternos, utensils, etc. on buffet lines; break-down buffet lines.
- Load and transport food, equipment and supplies to function area.
- Handle breakdown station at functions; separate dishes, silverware and glassware and organize in racks and bus pans for washing.
- Wash pots, pans and all kitchen utensils
- Clean any spillage on kitchen, function area or dining room floors.
- Follow safety policies and procedures when performing job duties, using cleaning solutions and operating equipment.
- Secure equipment and supplies at the end of shift.
- Polish all silverware, hollowware, chafing dishes, and other silver items etc.
- Complete work assignments in a timely manner.
- Report equipment in need of repair.
- Perform other related duties as assigned or required.
Other Duties:
- Assist with inventory of supplies, China, glassware and silverware.
Working Conditions:
- Kitchen noises; people talking in loud voice; pots, pans, cleaning equipment operating
- Work outdoors to set-up and break-down function area in various weather conditions.
- May get wet when operating the dishwasher, cleaning mats, garbage cans, etc.
Work Hours:
- Must be able to work shifts and days determined by the Executive Steward.
- Must be able to work in excess of 40 hours per week, when needed.
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Equipment Use:
- Dishwashing machine, floor buffer, pressure washer, burnishing machine, food warmers, chill boxes, speed racks, rubbish dumpsters, grills, portable freezers, gas burners, broom, mop.
- Flat truck with hydraulic lift gate, van, electric carts to transport food and supplies.
- Trash compactor and cardboard bailer
Mental and Physical Demands:
- Must be able to stand and walk during almost entire shift.
- Must be able to lift and carry up to and over 50lbs.
- Push/pull warmers, carts, and wagons up to and over 50 lbs.
- Must be able to bend, stoop and reach to set up buffets, do cleaning, operate machines.
Communication Demands:
- Must have ability to communicate verbally to other employees and manager.
- Must be able to follow verbal instructions.
Minimum Qualification Requirements:
- Must have Dept of Health TB Clearance.
- Must be able to multi-task
- Food Safety Certificate, preferred.
As of 5/2024
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