Steward (FT)

SUMMARY
To provide clean and sanitary service ware to our customers, while maintaining the cleanliness required by law and the standards of GTRS. Responsible for overall sanitation of the dish rooms and work in cooperation with kitchen and banquet staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Wash and store all china, glassware, flatware, pots and pans, and all other items
• Inspection of all items to be sure they are cleaned to standards.
• Open Sweetwater, Aerie or the Grille using provided opening and closing procedures
• Other duties as assigned by shift supervisor
• Deliver dish orders to function sites
• Presoak all flatware in solution
• Drain/change water in dish machine, checking soap and rinse agents level on a regular basis (de-lime as needed).
• Maintain kitchen cleanliness, including counters, floors and equipment.
• Constantly monitor and clean halls, main docks, and dish rooms.
• Close down machines at end and clean out accordingly using opening and closing procedures provided.
• Clean all kitchen equipment when asked by chef
• Must understand and abide by environmental practices of the resort

EDUCATION/EXPERIENCE

• No experience needed but is preferred. 18 years or older is preferred

OTHER SKILLS AND ABILITIES

• Must be able to work well with others. Must be able to multi task and work under deadlines.

TYPICAL PHYSICAL DEMANDS

• Subject to wet floors.
• Must be able to stoop, bend, lift and carry dish racks weighing up to 40 lbs on a regular basis.
• Must be able to stand for long periods of time

TYPICAL MENTAL DEMANDS

• Must be able to multi task and meet strict deadlines. Must be able to keep a positive attitude.

WORKING CONDITIONS

• Loud noises
• Work sometimes in extreme heat
• Must have a flexible schedule

Native American Preference will apply. Must be able to pass a background investigation and drug screen as a condition of employment. This job description is not intended to be all-inclusive. An employee will also perform other reasonable related job responsibilities as assigned by their supervisor and/or other management of the Resort to meet the current needs of the department or business.