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Venue 1 Steward

Company: The Tides Inn
Location: Irvington
Posted on: June 12, 2021

Job Description:

JOB OVERVIEW:

Adhere to hotel specifications and standards in operating the dishwashing machine to wash designated Restaurant and Kitchen wares. Clean, sanitize and maintain all equipment. Clean, sanitize and maintain floors, loading dock, trash compactor, refrigerators, freezers, and Storage areas. Wash pots, pans and other kitchen utensils and equipment. Complete other special cleaning projects as assigned.

WORK ENVIRONMENT:

Dishwashing/Compactor/Dumpster areas, Kitchen lines and Pantries, Pastry Shop and special assigned areas

Job involves working:

under variable temperature conditions (or extreme heat or cold).

under variable nose levels.

outdoors/indoors.

around fumes and/or odor hazards.

around dust and/or mite hazards.

around chemicals.

QUALIFICATIONS

Essential:

Compute basic arithmetic.

Ability to:

perform duties with attention to detail, speed, accuracy, and follow-through.

follow directions.

adapt to meet priority changes of workflow or requirements.

operate designated machinery.

PHYSICAL ABILITIES

Essential:

Exert physical effort in transporting 50 pounds

Endure various physical movements throughout the work areas.

Reach 24 inches.

Remain in stationary position for 60 minutes/hours throughout work shift.

Satisfactorily communicate with guests, management, and co-workers to their understanding.

ESSENTIAL JOB FUNCTIONS

Maintain complete knowledge of and comply with all departmental policies and standards.

Maintain knowledge of correct maintenance and use of equipment. Use equipment only as intended.

Anticipate guests' needs, respond promptly regardless of how busy or time of day.

Always maintain positive guest relations.

Resolve guest complaints, ensuring guest satisfaction.

Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.

Use correct cleaning chemicals for designated items, according to OSHA regulations.

Set up and organize workstation with designated supplies and equipment, report shortages to supervisor. Replenish as needed throughout the shift.

Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.

Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard.

Organize the breakdown area for drop off of dirty wares.

Remove excess food, debris, and film from soiled wares before placing them in the dishwashing machine.

Position wares in designated racks correctly and send through dishwashing machine only when full.

Clean only designated wares in the dishwashing machine.

Remove washed wares from dishwashing machine and allow to air dry.

Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.

Sort, stack and store cleaned wares in designated areas.

Handle all wares carefully to prevent breakage and loss.

Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.

Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.

Maintain cleanliness and working condition of garbage disposal.

Breakdown and clean dishwashing machine and work areas.

Clean and sanitize pots, pans, utensils, and other kitchen equipment.

Stock Kitchen lines with designated cleaned wares, utensils, and equipment.

Clean spills in Kitchen and work areas immediately.

Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).

Transport mats to the loading dock and clean.

Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.

Transport garbage containers from kitchen and work areas to dumpster; empty and clean.

Adhere to recycling regulations.

Clean garbage compactor and area as assigned.

Report any damages, maintenance problems or safety hazards to the supervisor.

Adhere to all Health Department, sanitation and safety regulations as required by the hotel.

Organize and restock work areas for next shift.

Clean refrigerators/freezers, service hallways, service elevators and other items as assigned.

Work with chemical and machine repair personnel to repair machine, improve quality or standards, increase productivity or capacity of machine.

Complete job functions of other departmental positions as assigned.

Assist in plating up Banquet meals.

Assist in inventories as assigned.

Maintain cleanliness, sanitation, organization and stocks of the employee cafeteria.

STANDARD SPECIFICATIONS

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Keywords: The Tides Inn, Hampton , Venue 1 Steward, Other , Irvington, Virginia

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