What are the responsibilities and job description for the Dish Steward position at Orlando Marriott Lake Mary?
Overall Responsibilities
To ensure the cleanliness, care, and sanitation of all china, glass, silverware and equipment in a timely, efficient, and careful manner. Assist the Executive Chef and Sous Chef in any assigned tasks to ensure guest satisfaction. In this position, you will either be responsible for the timely open or close of the kitchen as well as working the dish machine, pot sink and emptying kitchen waste. General cleaning will be required to aid in keeping the culinary workplace sanitary, safe and neat.
Job Requirements
To ensure the cleanliness, care, and sanitation of all china, glass, silverware and equipment in a timely, efficient, and careful manner. Assist the Executive Chef and Sous Chef in any assigned tasks to ensure guest satisfaction. In this position, you will either be responsible for the timely open or close of the kitchen as well as working the dish machine, pot sink and emptying kitchen waste. General cleaning will be required to aid in keeping the culinary workplace sanitary, safe and neat.
Job Requirements
- Possess a food handlers’ certificate
- Ability to read and comprehend written, verbal, and diagrammed instructions and carry them to successful completion
- Basic math skills and the ability to understand amounts such as, but not limited to, counting inventory and properly stocking wares
- Have the ability to use eye and hand coordination to handle products and tools related to successful completion of job-related tasks
- Candidate must possess sensory awareness and color perception and sense of depth to aid in the performance of job functions
- Minimum lifting of 50 pounds
- Ability to communicate verbally and non-verbally with co-workers
- Pushing, pulling, bending, stooping, upward reaching
- Exposure to water and cleaning chemicals
- Prolonged periods of standing or walking
- Practice the Basics of Brilliant Hosting at all times
- Follow established company policies and procedures to assure a good employee-employer relationship and the successful completion of daily duties
- Proper utilization of time to ensure consistent quality and quantity of work performed
- Assure quality control by following established ware-washing procedures and chemical sanitation procedure
- Assist the Executive Chef, Sous Chef, Line Supervisor by completing assigned tasks in a timely, proper manner
- Candidates will be responsible for keeping their work areas neat and sanitary·
- Sweep, mopping floors thoroughly and keeping kitchen waste cans empty and sanitary are the Steward’s responsibility
- Ability to set up and break down ware-washing machine
- Properly set up three bay pot sinks and clean and sanitize all kitchenware is placed at pot sink to wash
- Periodically cleaning hood filters, scrubbing down no-skid mats, sweeping and cleaning loading dock area
- Daily removal and emptying of recyclable bin
- The characteristics described here are representative of those found in the culinary environment and the ability to handle them are essential to the successful completion of the associate’s job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing duties of this job, the associate will frequently encounter intense environmental conditions, which may include heat, and/or cold, humid conditions, moderate noise levels. Associate will also be exposed to stress levels representative of the culinary trade as well as having to work with mechanical and hand-powered kitchen equipment.
Salary : $14
