Areas of Responsibility
- Properly operate all machines in the house (boxing machine, burnishing machine, glass crusher machine, all dish machines, etc.).
- Do not operate any machine without following the safety procedures and without wearing the right equipment (dust mask, goggles, gloves etc.).
- Sweep and mop all floors in kitchens or in back of the house area. Use the “wet floor” sign.
- Check and refill all kinds of dispensers (soap, gloves, napkins, etc.).
- Maintain all dish machines (water, chemicals and cleanliness).
- Check garbage cans and change bags when needed or requested.
- Provide equipment for kitchens, room service, banquets, restaurant and bars at all times.
- Clean switzers, kettles and deep fryers when needed or requested.
- Keep kitchens, dish area, walk-ins, halls and stairs swept andmopped when needed or requested.
- Collect tarnished silverware and hand it in to your supervisor.
- When lifting & moving equipment, do it the right way only. Ask for help if you are not sure.
- When doing garbage, make sure to leave a clean area.
- Always leave a clean area to the next person (clean and empty dishmachine, empty garbage cans, empty bottle crates etc.).
- Always check with your supervisor before leaving the premises.
- Double-check your schedule for the next day.
- Report unusual situations to your supervisor (leaks, broken items etc.).
- No private phone calls are allowed during work periods without permission from your supervisor.
- Check ice machines for cleanliness.
- Follow the weekly silver polishing program.
- Clean all ovens and grills properly. Use the right chemicals and follow safety procedures.
- Clean walls, tiles and drains when needed or requested.
- All health and sanitation code requirements must be met at all times.
- Clean fridges and freezers when needed or requested.
- All glassware, chinaware, silverware and hollowware will be washed and stored only in assigned racks, stacked no higher than six feet and always on dollies.
- Front of the house linen will never be used for any cleaning jobs. Only designated rags will be used.
- All spills will be cleaned as they happen, and “wet floor” sign will be posted to prevent accidents.
- Brooms and mops will always be put back to a designated area called “mop station.”
- All stewards are responsible for safe working conditions. Potentially unsafe situations or environments must be corrected or shown to your supervisor immediately.
- All stewards must be properly dressed per guidelines before reporting to work.
- Specific dress requirements for working in public areas must be met at all times.
- Assist cooks in plating dishes or cleaning equipment when needed or requested
- Wipe down all counters and surfaces (shelves, tops, bottoms, posts, etc.)
- Reading of banquet event orders.
- Prepare butter, creamers and lemons for the banquets.
- Prepare salt, pepper and sugar for the banquets.
- Brew coffee and clean coffee machine.
- Supply and maintain coffee break room and 6th floor pantry.
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Key Skills and Requirements
- Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
- Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
- Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
- Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way to complete the task and preparing to overcome expected difficulties.
- Good stewarding knowledge is required.
- All stewards will have only one classification of a utility steward.
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