Steward/Dishwasher

Description

TITLE: Steward/Dishwasher

DEPARTMENT: Culinary/Kitchen

REPORTS TO: Sous Chef

LOCATION: Double Tree Bloomington Minneapolis South - Franchise

JOB SUMMARY

• Ability to follow instructions and complete various stewarding tasks across all assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, dishwasher, restaurant, and banquet spaces
• Frequently check all garbage containers and remove garbage from assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, and dishwasher area
• Responsible for the proper sanitation and cleanliness across assigned food & beverage areas and equipment, such as food preparation, ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, and tables. 
• Clean, mop, and sanitize floors in assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, and dishwasher area
• Refill hand soap, paper towel dispensers, dishwasher detergent, and other cleaning supplies when stock levels are low and notify supervisor if more inventory needs to be ordered
• Safely collect, stack to the appropriate height, and transport clean and used dishes, cookware, dish tubs in assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, and dishwasher area
• Evaluate and ensure adequate stock levels of clean dishes, cookware, dish tubs, including but not limited to glasses, plates, bowls, utensils, silverware, pots, pans, and the Queen Mary’s and racks in which to place used dishes 
• Store clean dishes, cookware, dish tubs, including but not limited to glasses, plates, bowls, utensils, silverware, pots, pans, and the Queen Mary’s and racks in which to place used dishes, in an organized and orderly manner
• Safety clean, use, operate, and regularly monitor equipment, including loading and unloading industrial dishwashers, and promptly report any technical or performance issues to a supervisor
• Properly clean and sanitize dishes, cookware, dish tubs, including but not limited to china, glasses, plates, bowls, utensils, silverware, pots, pans, and the Queen Mary’s and racks in which to place used dishes, as assigned
• Wash specific items by hand (e.g. wooden cutting boards, large pots and delicate china), as assigned
• Knowledge of food safety, health, and sanitation requirements and guidelines
• Ability prioritize and complete all tasks in a timely manner 
• Ability to communicate effectively and work cooperatively with team members and leaders across all departments
• Ability to work with a sense of urgency and complete tasks independently.
• Safely and efficiently transport clean and used china, glass, flatware, chafing dishes and utensils to banquet rooms for events
• Perform all assigned dishwasher/stewarding tasks across food & beverage areas, including but not limited to the kitchen, employee cafeteria, dishwasher, restaurant, and banquet spaces

KNOWLEDGE, SKILLS, & ABILITIES

• Ability to consistently interact in a professional and polite manner.
• Must be able to read and write to facilitate the communication process.   
• Strong verbal and written communication skills. 
• Ability to work cooperatively and collaboratively with all members of Hotel staff across all departments, including department managers, supervisors, coworkers, suppliers, vendors, and hotel guests. 
• Knowledge of front of house and back of house restaurant, kitchen, and banquet operations
• Ability to use sound judgement and decision-making skills
• Applies critical thinking skills
• Knowledge and ability to read, interpret, properly identify, and effectively communicate information, including food, beverage, cleaning supply, equipment, and product labels.
• Ability to learn and use new technology
• Knowledge of incident and accident prevention involving kitchen equipment and supplies
• Ability to proactively identify and alert appropriate management of kitchen equipment concerns before incidents occur, ranging from minor problems to catastrophic failures
• Ability to identify and immediately report any and all safety concerns, accidents, or possibly kitchen equipment failures.
• Knowledgeable in all aspects of food preparation and food handling.
• Extensive knowledge of the back of house kitchen operations and facilities.
• Must be detail oriented with outstanding organizational skills.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
• Ability to exert faced-paced walking to reach different areas and floors of the hotel in a timely basis.
• Ability to work in narrow or limited spaces. 
• Walking and standing are required throughout the work day.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must be able to bend, stoop, squat and stretch to fulfill cooking, cleaning, and relevant maintenance tasks. 
• Must be able to lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 50 lbs. on a regular and continuing basis.
• Must be able to exert fast-paced ability in limited space and reach other locations of the hotel on a timely basis.
• 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 and color vision and depth perception.
• Must have finger dexterity to be able to operate all necessary equipment, such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. 
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. 
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). 
• Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high.
• The worker is subject to loud noise levels.
• Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..).
• Length of time performing tasks may vary from day to day and task to task.

Requirements

•  Must have reliable transportation to and from work
• Must report to work on time
• Must be present and able to work all shifts on-site
• Must be able to work the necessary hours and schedule to meet the operational needs of the business
• Must be at least 18 years old
• Must be currently eligible to work in the United States of America and able to present required work authorization documents as required to complete the Form I-9 on the first day of employment.

SUPPORTIVE FUNCTIONS

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

KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

AVAILABILITY

Double Tree Bloomington Minneapolis South operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Holidays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determine the amount of hours per week that you will work and that hours may fluctuate each week based on the needs of a 24/7 operation, including days, nights, overnights, weekends, and holidays.  

BENEFITS & PERKS

• Paid Time Off (PTO)
• Paid Holidays
• Employee Referral Bonus
• Local 17 Union Benefits: Health insurance, Dental & Vision and 401(k) Retirement Plan

DISCLAIMER

This job summary is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept an offer of employment for this position, you will be employed by a franchisee and not by Hilton. You will not be eligible for compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.