Steward

At InterContinental Hotels & Resorts^® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.

• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
  of getting things done.

• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Clean and sanitize plateware, silverware, glassware, pots & pans, utensils and equipment, and work area in a timely manner. 

• Set up workstation as required to include filling dish machine, checking chemical levels, presoaking, and gathering required set-up equipment for appropriate workstations.  Replenish as needed for all shifts.  Rinse/scrape all dishes.  Operate dishwashing machine to manufacturer specifications and instructions.  Place clean dishes in assigned storage location.

• Promote teamwork and quality service through daily communication and coordination with other departments.      Key departmental contacts include Catering, Banquets, Outlets, and Maintenance. 

• Check the working condition of equipment and machinery in accordance with specifications. Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.

• Clean designated equipment, such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen cafeteria dump site/compactor china, glass, silver, pots pans,area as assigned.  Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly from all kitchens and floors where equipment is stored. 

• Empty and clean trash cans when they become full; transport garbage containers from kitchen and work areas to dump sites (loading dock); adhere to recycling and composting regulations.

• Run food to banquet events on all floors.

• Separate silverware, glassware and all kitchenware. 

• Set up and monitor the pot sink according to health and sanitation procedures.

• Sweep and mop kitchen floors at the end of each meal period and after each spill.

• Monitor chemicals and water temperature during shift.  Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.

• Assist in inventory by counting all china, glass and silver.

• Keep all dishware, including pots, pans, silverware and glassware clean and properly stocked and in appropriate containers.

• Keep proper pars in each kitchen.

• Clean all dishes used by kitchen crew and store all items in respective places.

• Polish copper and silver pans when needed.

• Get familiarized with the operation of machines including proper detergents and water temperatures.

• Keep all floors in Kitchen, clean and dry and follow all safety procedures.

• Unload kitchens produce and meats to walk-ins as needed.

• Maintain cleanliness of walk-ins.

• Perform other duties as instructed by supervisors or managers.

QUALIFICATIONS AND REQUIREMENTS

• Basic reading, writing and math skills.
• This job requires ability to perform the following:

• Carrying or lifting items weighing up to 75 pounds

• Standing up and moving about the kitchen or other designated areas

• Handling, objects, products, chemicals, cleaning supplies and utensils

• Bending, stooping, kneeling

• Communicating with other people, following instructions.

• Reading abilities are utilized often when reading chemical or machine labels or operating instructions.

• Basic mathematical skills are used to mix chemical solutions.

• May be required to work nights, weekends, and/or holidays.