Stewarding | Kitchen Worker II

• →Wash pots, pans, soup pots, kettles, floors, shelves, trolleys, crockery, silver ware, and cutlery.
• →Clean all drains in the pot washing area as well as other areas where large cooking equipment is used.
• →Clean floor mats on a regular basis.
• →Mop and wipe appropriate work areas clean.
• →Maintain all F&B back of house area floors, shelves, and trolleys clean.
• →Ensure Safety equipment is used for appropriate tasks.
• →Perform other related duties as assigned. 

• Knowledge of electrical equipment and sharp utensil usage. 
• Working knowledge of acceptable standards of sanitation and proper chemical usage.
• Ability to communicate effectively in English to establish and maintain effective working relationships with staff.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

• No specific requirement.

WORK ENVIRONMENTWork is performed in the kitchen and other designated indoor/outdoor areas of the property.  Ability to tolerate varying conditions of noise level, temperature (heat and cold), illumination, and air quality.  Position is subject to varying levels of urgency and stress. Use and exposure to chemical cleaning solvents. 

PHYSICAL DEMANDSRequires mobility and prolonged standing.  Ability to bend and reach from floor level to six feet; lift up to  fifty pounds; and transport, push, pull, and maneuver large loads weighing up to two hundred pounds.  Normal sense of touch.  Normal vision range.  Eye/hand coordination and manual dexterity.  Ability to distinguish letters, symbols, or colors.