Steward

Summary A hotel steward maintains cleanliness, sanitation, and organization across all kitchen and food‑service support areas. The role includes dishwashing, equipment care, waste management, and assisting chefs and banquet staff with setup and breakdown. Stewards help ensure the hotel meets health, safety, and operational standards. Sanitation and Cleaning Wash dishes, pots, pans, utensils, and kitchen equipment using industrial dish machines and manual methods. Clean and sanitize kitchen surfaces, floors, storage areas, and workstations. Maintain cleanliness of walk‑ins, freezers, dry storage, and loading docks. Follow all health department and hotel sanitation standards. Equipment and Inventory Support Properly store clean equipment and utensils in designated areas. Monitor dish room supplies (detergents, sanitizers, gloves) and report shortages. Assist with basic maintenance of dish machines and cleaning equipment. Handle kitchen equipment carefully to prevent damage. Waste and Recycling Management Remove trash, recycling, and compost from kitchen and banquet areas. Maintain cleanliness of waste disposal areas. Follow hotel procedures for waste separation and environmental standards. Core Skills Strong attention to cleanliness and detail Ability to work efficiently in fast‑paced environments Basic understanding of sanitation and food‑safety practices Physical stamina for lifting, bending, and standing for long periods Preferred Experience Prior stewarding, dishwashing, or kitchen support experience Familiarity with commercial kitchen equipment Experience in hotels, resorts, or large‑scale food‑service operations Personal Attributes Reliable and punctual Team‑oriented with a positive attitude Willingness to learn and take direction Ability to work flexible schedules, including nights, weekends, and holidays