Steward/Dishwasher: Full-Time

Job TypeFull-timeDescription SUMMARY Steward is responsible for washing and cleaning glass, china, silver, pots, pans and cooking equipment by machine and hand. Keeps the dish/pot washing area and equipment clean and organized. Additionally cares for and minimize breakage of all such equipment and completes any cleaning projects as advised by the Chef.Salary: $20.00 per hour - $500 Sign-On Bonus ($250 after completing 90 days and an additional $250 after completing 180 days of employment). ESSENTIAL FUNCTIONS -Report to work as scheduled -Be in uniform when clocking in at scheduled start time -Maintain clean and sanitary work area -Check and report any equipment malfunctioning or failures -Work quickly and complete assignments -Ensure all culinary stations have clean sanitizer in red buckets -Oversee general cleaning and organization of assigned work station -Ensure proper and safe use of all cleaning chemicals -Wash and clean all dishes, pots and pans daily and properly store in designated areas -Keep dish machine clean, consistently monitoring dish machine water and temperature to ensure sanitary wash cycle -Take a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty -Inform Stewarding Supervisor/Chef of any product shortages of equipment or chemicals -Completing pulls of china and equipment for daily functions -Setting up tables, plates and hot boxes for daily functions -Ensure dish areas are consistently neat and organized -Ensure that all floors are clean and free of debris, including walk in coolers -Take out boxes and garbage as needed -Clean food preparation and production areas as required -Assist in completion of deep cleaning checklist daily -Minimize breakage by ensuring all equipment is properly taken care of -Maintain professional atmosphere throughout the hotel -Remain positive with co-workers and guests -Practice proper recycling procedures and kitchen energy management -Control waste, be aware of the costs attached to the area of responsibility -Ensure assigned work station is clean and neat before leaving -Check out with Stewarding Supervisor/Chef on duty before leaving -Clock out in uniform and leave property immediately after shift -Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements. -Participates in and supports hotel efforts towards community service, sustainability and environmental initiatives. -Perform other duties as directed, developed or assigned.

Created: 2025-10-04