Steward

Job description

***RFI response***
“Preparing (without cooking) various foods for cooking or serving” – this consists of removing food from Hotboxes/Cold boxes (heated/cooled food cabinets) and providing to servers for serving and gathering ingredients to provide to cooks for cooking.
“Assisting with event set-up and breakdown” - this consists of setting up buffet stations at events with plates and utensils prior to the event and clearing tables and taking dishes back to the dish room for sorting and cleaning post-event. Will also check Hotboxes against the banquet event order food list to ensure the correct food is inside the Hotbox.
The tools/equipment used to perform the above tasks are Hotboxes, Cold boxes, trash cans, and wheeled dish carts.

***Original***
Stewards will be responsible for washing dishes and all cooking materials by machine or hand, maintaining and cleaning kitchen work areas and equipment, assisting with event set-up and breakdown, sweeping and scrubbing floors and mats, vacuuming, preparing (without cooking) various foods for cooking or serving, and sorting and removing trash. Stewards will deliver banquet food and utensils to the Banquet room and bring items back to kitchen to wash.

Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 5:00am – 12:00pm or 4:00pm – 11:00pm. Shift hours may vary.

Please see attached job description for additional information.

Special Requirements

The Petitioner will consider for employment any person who possesses at least three (3) months of experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club.