Steward

Description

Since 1947, The Colony Palm Beach has been the center of Palm Beach social life hosting-- U.S. Presidents, European Royalty and welcoming travelers from around the world. Be part of a historic, luxury boutique hotel exhibiting polished charm and ambiance only steps away from world-famous shopping and dining on Worth Avenue and the crystal blue waters of the Atlantic Ocean.

For more information visit http://thecolonypalmbeach.com

The Colony Palm Beach is an Equal Opportunity Employer and a Drug Free Work Place.

JOB OVERVIEW:

Maintain the kitchen and all culinary areas in a clean and sanitary manner by following the cleaning schedules and adhering to the Health & Hygiene Regulations and Company policy and procedures.

ESSENTIALS JOB FUNCTIONS:

1. Responsible for the cleanliness and sanitation of all dishware.
2. Ensure dishes are sanitized and available as needed.
3. Maintain the dish machine properly cleaned.
4. Separate linen from other debris.
5. Sort, wash and sanitize dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand.
6. Carefully wash by hand, and safely and skillfully operate the washing equipment, to thoroughly clean and sanitize all service ware, cookware, and utensils, including polishing stainless and silverware.
7. Clean kettles, tilt skillets, pots and pans efficiently, as support to the cooks.
8. Place clean dishes, utensils, and cooking equipment in assigned shelves and storage areas.
9. Work diligently to avoid breakage and loss.
10. Perform general/routine cleaning tasks using standard hotel cleaning products and procedures as assigned by a supervisor to adhere to health standards.
11. Empty, wash and return trash bins over 3/4 full.
12. Help maintain safety in the kitchen by clearing spills promptly, keeping all kitchen equipment, oven vents, all floor, wall, and cook surfaces, thoroughly clean. Promote a safe work environment.
13. Keep dish room area organized and sanitary, be aware of potential cross-contamination hazards.
14. Clean and dry floors to avoid slip/fall accidents.
15. Transport food supplies, such as meats, vegetables, fruits, and canned foods from storeroom or freezer, using trolley/basket to kitchen.  Return surplus food to storeroom or freezer.
16. Restock, organize, clean, sweep and mop, and maintain the highest standards of cleanliness and sanitation in Staff Cafeteria. Wipe and sanitize all surfaces in Staff Cafeteria.
17. Assist in the setup and break down of service areas for all special functions.
18. Ensure loading dock remains clear of spills and debris.
19. Check equipment daily to ensure they are in good working condition and promptly report any defects/malfunctions to the Stewarding Supervisor or a manager.
20. Assists with unloading, inspection, and storage of raw ingredients and supplies.
21. Keep storage areas organized, clean, and tidy.
22. Maintain a clean and sanitary work environment.
23. Understand and adhere to health codes. Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
24. Maintain knowledge of all safety and emergency procedures and is aware of accident prevention policies.
25. Ensure uniform and personal appearance are clean and neat.
26. Maintain a professional courteous manner with all fellow employees.
27. Assist with special and deep cleaning projects as assigned by a supervisor.
28. Perform any other duties as requested by supervisor

Qualifications

QUALIFICATIONS:

1. Ability to perform repetitive work.
2. Ability to follow verbal and written instruction.
3. Ability to maintain hotel's standards, policies and procedures.
4. Ability to work in a kitchen environment.
5. Ability to maintain regular attendance, be consistently on time, and observe work, break and meal periods in compliance with standards.
6. Ability to follow opening and closing procedures.
7. Ability to perform job functions with attention to detail, speed and accuracy.
8. Excellent time management skills.
9. Ability to work well as part of a team.
10. Ability to work in a high pace, hot, and noisy conditions.

Education/Experience Requirements:

1. Minimum of 6 months of stewarding experience in a hotel / restaurant / banquet hall.
2. Good understanding of cleaning and sanitizing techniques and procedures.
3. Ability to operate, clean and maintain all equipment required in job functions.
4. Ability to communicate professionally and respectfully with co-workers.
5. Ability to follow instructions.
6. Detail-oriented and thorough.
7. Ability to perform consistent work to the highest of standards.
8. Thorough understanding of safety hazards and proper use of various kitchen tools and equipment, cleaning and sanitizing solutions.
9. Must be able to work weekends and holidays as needed.
10. Ability to maintain personal hygiene.
11. Ability to work quickly and efficiently.

Desirable:

1. High school or vocational school coursework in kitchen basics.
2. Hotel experience preferred.
3. Fine dining experience preferred.
4. Fluent in a secondary language.