About this role
Scope of Position
The Stewarding Attendant is responsible for maintaining cleanliness and sanitation standards in all kitchens, back-of-house, and food service areas. This role supports culinary and service teams by ensuring a safe, hygienic, and organized working environment in compliance with health and safety regulations.
Position Requirements
- Professional demeanor appropriate for a resort environment.
- Previous experience in similar role and knowledge of basic food hygiene.
Responsibilities
- Ensure the kitchen/dish washing station is clean, well maintained and always organized.
- Clean and sanitize pots, pans, utensils, and other food preparation machines and equipment routinely used in the kitchen.
- Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
- Adhere to all sanitation guidelines.
- Collects and removes trash from all areas of the operation following established procedures.
- Dispose of waste as per the hotel standards and adhere to recycling guidelines.
- Wash, wipe, sort, stack dishes, and load/unload dishwasher.
- Clean, sanitize and close workstations.
- Ensure the waste bin area is kept clean and neat.
- Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
- Knowledge and proficiency in operating industrial dish washers.
- Check all chemical levels and inventory.
- Always practice proper food handling procedures, cleaning and storage of containers, use of cleaning chemicals & PPEs.
- Perform any other reasonable duties as required by management.
Education
- High school diploma or GED.
Skills and Abilities
- Ability to communicate in the English language. Second language is a plus.
- Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
- Able to handle high heat and moisture.
- Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques, proper chemical handling, and sanitation standards.
Physical Requirements
- Must be able to work in a fast-paced environment.
- Must be physically fit to lift, pull, and push items up to 50 pounds.
- Also requires reaching overhead/standing/walking/reaching and bending throughout shift.