Steward (Local 26 UNITE/HERE)

Battery Wharf Hotel • Boston, MA • 1d ago

JOB SUMMARY Clean cooking utensils and service ware to provide cooks,
banquet staff, restaurant staff and management with appropriate
equipment as well as clean and maintain the kitchen and cafeteria.
ESSENTIAL JOB FUNCTIONS This description is a summary of primary
responsibilities and qualifications. The job description is not intended
to include all duties or qualifications that may be required now or in
the future. The Hotel operates 24 hours a day and 7 days a week, so
operational demands may vary depending on shift, business levels, @type
of business. Promptly and carefully sorts soiled ware so that it can be
put through the dish or pot machine properly. Quickly wash all ware and
replace in storage areas as designated. Physical strength and stamina
are essential to this position due to the high activity level. Keeps
dish machine properly cleaned and filled with water per hotel standards.
Cleans kettles, tilt skillets, pots and pans promptly and completely so
cooks can carry out their work. Performs general/routine cleaning tasks
using standard hotel cleaning products as assigned by supervisor to
adhere to health standards. Deep cleans all kitchen equipment daily.
Cleans and dries floors to avoid slip/fall accidents. Separates linen
from other debris. Assists with putting away all delivered food and
beverage goods and supplies. Maintains cleanliness and stock levels in
cafeteria. Brings food items from kitchen to cafeteria, ensuring food is
ready for employees and is of a good quality to present to the team
members. Makes coffee for cafeteria and sets up for employees. Ensures
drink and soda machines are stocked and operational. Maintain Cafeteria
clean and free of hazards at all times. Adheres to all company policies
and procedures. Follows safety and security procedures and rules. Knows
department fire prevention and emergency procedures. Use protective
equipment. Reports unsafe conditions to management. Reports accidents,
injuries, near-misses, property damage or loss to management. Performs
any related duties as requested by management. Assists other Kitchen
Personnel when need. Always informs supervisor prior to leaving assigned
and/or authorized work areas. KNOWLEDGE, SKILLS, ABILITIES The Hotel may
consider the equivalent combination of acceptable education and
experience providing the knowledge, skills and abilities cited below,
when applicable. Must have basic knowledge of food and beverage
preparations, service standards, guest relations and etiquette. Must
have knowledge of the appropriate table settings and service ware. Must
possess the ability to operate beverage equipment, e.g., coffee maker.
Must possess ability to comprehend and apply written product labeling
instructions to enable the safe application of products and processes
within the hotel Must have knowledge of service ware and how to maintain
same to compliment guest experience. Must possess the ability to operate
commercial kitchen dish machines in accordance with hotel and health
department standards. Must possess the ability to understand and follow
directions and perform job functions under limited supervision. Must
possess ability to work under pressure and deal with stressful
situations during busy periods. All team members must maintain a neat,
clean and well-groomed appearance. (Specific standards outlined in the
team member handbook). Must possess the ability to work a flexible
schedule which may change from week to week. This includes the ability
to work weekends, holidays and overnights. PHYSICAL REQUIREMENTS Must
possess the ability to lift, reach, bend, stoop, stand and walk
continuously, climb stairs, and push or pull heavy equipment Must
possess the ability to perform duties within extreme temperature ranges.
Must possess the ability to perform duties in confined spaces. Must
possess the ability to push/pull service carts weighing up to two
hundred (200)

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