The steward will conduct the following duties:

• Handles, washes of all glass, silverware, china, pots and pans and cooking utensils utilized by the banquet and culinary staff.
• Handles the polishing of all silver and copper chaffers and serving utensils to include coffeepots, tea pots, trays, goose necks and water pitchers.
• Conducts the storing of the above listed items in a neat and organized way always storing them in their assigned areas.
• Conducts the emptying of all garbage cans and the disposal of all cardboard utilized by the culinary staff. 
• Conducts the cleaning of all trashcans and returning of them to the proper areas of the kitchens.
• Conducts the cleaning of all dish machines on a weekly basis.
• Conducts the cleaning of kitchen equipment as required by the executive chef.
• Conducts the cleaning of and polishing of the back dock and employee cafeteria.
• Conducts the cleaning of all floors throughout the culinary departments and the mats used in these areas.
• Conducts the burnishing of all silverware as required by the Executive Steward.
• Conducts the completion of all plate ups for banquets.Conducts the completion of all dish outs for banquets over 100 people.
• Conducts the disposal of broken glassware and dishes.
• Conducts the assurance of required hot boxes are clean, plugged in and stocked with the appropriate number of plates and covers for upcoming events.
• Conducts and oversees the insurance of all walls and ceilings are clean at all times
• Ensures that all safety stations are properly stocked at all times.
• Arrives for work on time and in proper uniform.
• Conducts the sweeping of the back loading dock area and the cleaning of the downstairs sanitation room and the freight elevator.