What are the responsibilities and job description for the Banquets - Steward position at The Meritage Resort & Spa?
What You Will Accomplish
Responsible for washing/sanitizing dishes, glassware, flatware, cooking pots/utensils and related food service equipment. Helps prepare and deliver plated food for banquets/events. Cleans kitchen areas and equipment.
What You Will Bring
No related experience and/or training required. Previous stewarding experience desired.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to communicate, read, write and understand English to understand instructions and safety rules.
Ability to learn proper use of various types of equipment and cleaning materials used in cleaning assigned areas.
Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
Great If you have
While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The team member regularly grasps objects such as cookware, knives, plate ware and glassware. The team member frequently feels the temperature of objects such as hot dishes and cookware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member regularly stoops, kneels and crouches. The team member occasionally talks when communicating with stewarding and kitchen staff. The team member occasionally needs to hear voices while interacting with staff. Many aromas and smells are present in the kitchen and stewarding areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items. Lifting is regularly required when moving around dishes, cookware and supplies. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as cookware, dishes and supplies. The team member is required to have visual acuity to determine the cleanliness, accuracy, neatness, and thoroughness of the work areas. The team member is subject to environmental conditions found working indoors. The team member is frequently subject to extreme heat, with temperatures up to 100degrees while moving around in the kitchen and dishwashing areas. The team member is frequently subject to loud noise when working in or around the kitchen and cleaning areas. The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot stoves, cookware, plate ware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and cleaning areas.
We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Responsible for washing/sanitizing dishes, glassware, flatware, cooking pots/utensils and related food service equipment. Helps prepare and deliver plated food for banquets/events. Cleans kitchen areas and equipment.
What You Will Bring
No related experience and/or training required. Previous stewarding experience desired.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to communicate, read, write and understand English to understand instructions and safety rules.
Ability to learn proper use of various types of equipment and cleaning materials used in cleaning assigned areas.
Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
Great If you have
While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The team member regularly grasps objects such as cookware, knives, plate ware and glassware. The team member frequently feels the temperature of objects such as hot dishes and cookware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member regularly stoops, kneels and crouches. The team member occasionally talks when communicating with stewarding and kitchen staff. The team member occasionally needs to hear voices while interacting with staff. Many aromas and smells are present in the kitchen and stewarding areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items. Lifting is regularly required when moving around dishes, cookware and supplies. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as cookware, dishes and supplies. The team member is required to have visual acuity to determine the cleanliness, accuracy, neatness, and thoroughness of the work areas. The team member is subject to environmental conditions found working indoors. The team member is frequently subject to extreme heat, with temperatures up to 100degrees while moving around in the kitchen and dishwashing areas. The team member is frequently subject to loud noise when working in or around the kitchen and cleaning areas. The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot stoves, cookware, plate ware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and cleaning areas.
We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
