Steward

OBJECTIVE

To setup wares for banquet functions, retrieve soiled wares, transport supplies and food to banquet services areas.  Clean and maintain equipment in dishwashing, kitchen, cafeteria, compactor and storage areas.  Assist in washing pots, pans, and other kitchen utensils/equipment.

QUALIFICATION STANDARDS

Education and Experience:

- High school graduate or its equivalent.

Mental requirements:

- Must be able to perform each duty satisfactorily.

- Must be willing to perform job functions with attention to detail, speed and accuracy.

- Ability to follow directions thoroughly.

- Ability to prioritize and organize tasks.

- Creates a “Yes We Can” environment.

- Must be a willing team player able to work well independently when required.

- Well organized and willing to assist at any time.

- Understands and implements the established standards and policies if the Club.

- Respectful, considerate and well-mannered to all Members of Staff, Lyford Cay Members and Guests.

- Compliance with the Lyford Cay Club Employee handbook at all times.

- To ensure that the Club’s policies, procedures and standards for health, hygiene, safety, fire prevention and discipline are adhered to.

Physical requirements:

- Lifting heavy objects.

- Ensure various physical movements throughout the work areas.

- Hours vary according to season, occupancy levels of the Club and private dining/special themed events.

- Working days vary according to the business demands of the department.

PRIMARY DUTIES & RESPONSIBILITIES:

Essential:

- To maintain complete knowledge of and comply with all departmental policies, procedures and standards.

- Maintain complete knowledge of correct maintenance and use of equipment.

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

- Use correct cleaning chemicals for designated items.

- Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift.

- Organize the breakdown area for drop off of dirty wares.

- Sort, stack and store cleaned wares in designated areas.

- Handle all wares carefully to prevent breakage and loss.

- Maintain cleanliness and working condition of garbage disposal.

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

- Clean garbage compactor and area as assigned.

- Follow schedule to burnish and paste polish specified silver wares.

- Breakdown and clean burnishing machine.

- Set up designated wares for Banquet functions and transport to function area.

- Set up equipment on buffet tables as directed for specified functions.

- Set up all Kitchen equipment and plate requirements.

- Organize the breakdown area for drop off of dirty wares.

- Remove soiled wares from the Kitchen line and transport to the dishwashing station.

- Transport soiled wares from Banquet service area to dishwashing station and assist dishwasher in breaking down all trays/carts.

- Assist in breaking down buffet tabletop items and transport to designated areas.

- Return all unused food items from Banquet service areas to designated kitchen section.

- Report any damages, maintenance problems or safety regulations as required by the Club.

- Organize and restock work areas for next shift.

- To ensure that all containers of chemicals are clearly and legibly labeled at all times and suitably capped when not in use.

- To monitor the usage and handling of all chemical supplies in order to ensure proper application thus preventing wastage.