Steward Driver

Clean, transport and store all pots and pans used in the food and beverage operations and maintain the pots and pans room in a clean and orderly manner.

• Deliver all equipment needs china, glassware, silverware, flatware, pots and pans to the F & B locations. Deliver all food items for Banquet functions and clubhouse needs.
• Ensure restaurant and banquet kitchens have the requisite amounts of the above to properly open their shifts and that there is sufficient Queen Mary’s and racks in which to place dirty dishes, silver, pots, and pans.
• Help with the proper sanitation and cleanliness of all kitchens and food preparation areas, including cardboard and garbage pick-up.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the resort:

Assist culinary staff during any special request or priorities as requested by the Executive Banquet Chef or the Assistant Banquet Chef.

High school or equivalent education preferred (GED).

• Must be able to speak and understand the primary language(s) used in the workplace.
• Requires good communication skills.
• Must possess basic computational ability.
• Basic knowledge of banquet set-up.
• Valid Driver’s license

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, pots and pans and trays of food or food items, on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment.

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.