VACANCIES










 

POSITION: STEWARD

REPORTS TO: Restaurant Manager/Chef De Cuisine

   

SCOPE

 

  • Performs any combination of duties in the kitchen department that maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition

RESPONSIBILITIES

 

  • Dust ceilings and other areas, sweeps and mops floors including but not limited to restaurant area, restrooms, stores and all F&B areas
  • Washes worktables, walls, refrigerators, and meat blocks
  • Segregates and removes trash and garbage and places it in designated containers
  • Steam-cleans or hoses-out garbage cans
  • Washes pots, pans, and trays by hand
  • Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine.
  • Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth
  • Holds inverted glasses over revolving brushes to clean inside surfaces.
  • Transfers supplies and equipment between storage and work areas by hand or by use of handtruck.
  • Sets up banquet tables, cleans and maintains all banquet rooms before and after events
  • cleans and maintains Barracuda Bar and Café Del Mar
  • Loads or unloads trucks picking up or delivering supplies and food
  • Responsible for maintaining a sanitary kitchen workstation.
  • Complete checklists of duties on a daily basis

 

       KNOWLEDGE & SKILLS

  • Customer Service oriented
  • Well groomed, polite, computer literate
  • Speed and dexterity
  • Knowledge of HACCP procedures
  • Detail oriented
  • Knowledge of kitchen equipment
  • Team oriented
  • Ability to work under pressure
  • Flexible and innovative

 

     

 GENERAL

1.   Hours of Work:

Your normal workweek shall consist of forty hours, Sunday to Saturday on a shift basis.  However, from time to time you may be required to work longer hours.

 

  1. Allocation of Time:

It is the employee’s personal responsibility, within the framework of the tasks he/she has been set, to ensure that his/her is distributed between tasks in the most advantageous way to the overall benefit of the Company.

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