Steward

• Complete opening task lists to prepare for daily and/or overnight operations. Wash, dry, and put away any items remaining from the prior evening.
• Throughout shift, wash, dry, and put away items. This includes both hand washing in a three-bay sink and utilizing a commercial dishwasher. Items include plates, bowls, platters, flatware, glasses and cups, pots, pans, sheet trays, and culinary tools.
• Ensure kitchen and cafeteria areas are fully stocked with dry, sanitized plates, bowls, flatware, service ware, cups, etc.
• When able, assist with minor food prep or plating as directed by culinary leader.
• Properly handle all kitchen equipment as assigned. Clean equipment carefully and as directed.
• Responsible for removing all waste and recycling from kitchen, cafeteria, and storage areas. Dispose in proper receptacles and keep exterior waste storage areas clean and tidy.
• Remove/store filled soiled linen bags.
• Remove trash and cardboard from kitchen and storage areas.
• Organize and put away deliveries using food-safe practices (FIFO) and inspecting quality of product.
• Restock linens (hand towels, rags, aprons).
• Retain an organized and sanitary work station at all times.
• Sweep and mop kitchen floors daily.
• Assist with assigned cleaning tasks such as deep cleaning refrigerators, stoves/ovens, dry storage areas, hood vents, ice machine, deliming dish machine, etc.
• Communicate any chemical ordering needs to manager if supply is running low.
• Communicate/log any breakage.
• Complete additional side work and deep cleaning tasks as assigned.
• Responsible for closing duties including shutting down equipment, draining dishwashing machine, turning off lights, securing area, etc.
• Attend all scheduled meetings and training sessions.
• Practice conscious knowledge of food allergies and appropriate sanitization to avoid cross-contamination.
• Follow additional daily and weekly cleaning guidelines. Deep clean when able and as assigned.
• Demonstrate a team-focused attitude and encourage collaboration.
• Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
• Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.
• Perform other duties and responsibilities as assigned by management to support departmental and operational needs.

• Ability to remain standing for at least 8 hours.
• Ability to move up and down stairs occasionally.
• Ability to move quickly based on guest needs.
• Ability to regularly move and lift up to 50 lbs.
• Ability to use repetitive manual dexterity frequently, such as peeling, cutting, mixing, dishwashing, etc.
• Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift.
• Ability to bend at the waist regularly, such as washing dishes over a sink for an extended period of time
• Ability to lift above head, such as accessing storage or exchanging glassware racks.
• Ability to visibly survey areas clearly and inspect visual details such as finished dishes.
• Ability to communicate and exchange information effectively.
• Ability to read, write, speak, and understand basic English.
• Ability to complete a satisfactory background check.
• Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner.
• Flexible schedule - Willing and able to work shift duties that may include weekdays, weekends, mornings, nights, and holidays.

• Time Clock
• Basic Cleaning Chemicals & Tools (mop/bucket, broom/dust pan, vacuum, sanitizers and rags)
• Refrigeration Units & Freezers
• Automatic Dishwasher
• Kitchen Equipment (oven/stoves, fryers, steamers, grills, etc.)
• Commercial Stand Mixer
• Meat Slicers
• Sous Vide Machine
• Mandolin
• Commercial Food Processors and Blender
• Step Stool
• Grease Trap

• Work will primarily take place in a hotel resort and restaurant environment, in employee back of house areas.
• Some seasonal exterior work with exposure to extreme temperatures and weather conditions.
• Group and solo work.
• Exposure to various hazardous chemicals, to be used only as instructed.

• California Food Handlers Certification required.
• Successful completion of satisfactory background check.
• Available and willing to work flexible hours based on business needs including weekdays and weekends.
• Expresses sincere enthusiasm for the role.
• Demonstrates strong communication, organizational, and problem-solving skills.
• Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality.

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager.  The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

We are an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

L’Ermitage participates in the Department of Homeland Security's E-Verify Program to verify the employment eligibility of all newly hired employees.