Steward

Overview:This team member is responsible for maintaining a high standard of cleanliness and sanitation in the :Promptly and carefully sort soiledwareso that it can be put through the dish or pot machine properly. Quickly wash allwareandreplace instorage areas as designated. Keepdishmachineproperlycleanedand filled with water per hotel -tarnish/polish silver for proper kettles tilt skillets pots and pans promptly and completely so cooks can carry out their and clean cooking utensils andservicewaretoprovide cooks banquetserversand food servers withappropriate equipmentfor guests dining duties tomaintainkitchen work areas and restaurant equipment and utensils in clean and and mops worktable walls refrigerators and meat and removes trash and garbage and places it in designated -cleans or hoses-out garbage food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing throughthe dishmachine all clean utensils andstockin designated and sanitizing all kitchen equipment stoves grills prep tables and sanitizing all kitchenareasfloorsand inventory to supervisor for supplies and cleaning safety guidelines and proper usage of all cleaning chemicals before during and afterusagewhich includes proper storage of all chemicals when not in equipmentwhennotin working order to a supervisor/manager kitchen staff when Stewarding Supervisor in organizing and maintaining all inventories ofchina glass & department meetings and otherdutiesassigned by :Strong customer service orientation and to work cohesively as part of a team.