Steward
The Westin Hilton Head Island Resort & Spa
Location: US - SC - Hilton Head Island
Feb 4, 2013
Employer
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Job Details
Steward
Company
At Starwood, we are committed to sourcing, attracting and selecting the best talent to meet our business needs. Our Recruitment Philosophy is governed by 3 guiding principles: Consistency: All candidates for a particular position go through the same process. Diversity: At Starwood, we value the different perspectives and innovative ideas that come from having a diverse associate base. We, therefore, leverage a variety of sources in our efforts to identify the very best talent and ensure the diversity of the candidates that are presented to hiring managers. Candidate as guest: Giving our guests great experiences and achieving exceptional results begins with having great talent. At Starwood, we believe this all starts with giving our candidates meaningful and memorable experiences during each step of the recruitment process
Location
The Westin Hilton Head Island Resort & Spa is a 412 room, beachfront property featuring five F&B outlets, 3 pools, a whirlpool, and 28,000 sq ft of meeting space. Our team is committed to giving outstanding customer service in a professional, friendly and high energy environment. We offer an excellent benefit package to include medical, dental, vision & 401k.
Department
The stewarding department works in conjunction with the culinary and F&B department on a daily basis. This shift is mainly a night shift.
Job Description
Clean, transport and store all pots and pans used in the food and beverage operations and maintain the pots and pans room in a clean and orderly manner. ESSENTIAL FUNCTIONS -Clean and sanitize all china, glassware, silverware, flatware, pots and pans in the hotel. -Ensure restaurant and banquet kitchens have the requisite amounts of the above to properly open their shifts and that there are sufficient Queen Mary's and racks in which to place dirty dishes, silver, pots, and pans. -Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: o Assist culinary staff during any special request or priorities as requested by the Executive Chef, Executive Sous Chef,or Banquet Chef
Requirements
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: o Must be able to speak and understand the primary language(s) used in the workplace. o Requires good communication skills. o Must possess basic computational ability. o Basic knowledge of banquet set-up. Physical Demands o Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. o Must be able to stand and exert well-paced mobility for up to 4 hours in length. o Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, pots and pans and trays of food or food items, on a regular and continuing basis. o Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis. o Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. o Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. o Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. o The worker is subject to noise. There is sufficient noise to cause...
Company
At Starwood, we are committed to sourcing, attracting and selecting the best talent to meet our business needs. Our Recruitment Philosophy is governed by 3 guiding principles: Consistency: All candidates for a particular position go through the same process. Diversity: At Starwood, we value the different perspectives and innovative ideas that come from having a diverse associate base. We, therefore, leverage a variety of sources in our efforts to identify the very best talent and ensure the diversity of the candidates that are presented to hiring managers. Candidate as guest: Giving our guests great experiences and achieving exceptional results begins with having great talent. At Starwood, we believe this all starts with giving our candidates meaningful and memorable experiences during each step of the recruitment process
Location
The Westin Hilton Head Island Resort & Spa is a 412 room, beachfront property featuring five F&B outlets, 3 pools, a whirlpool, and 28,000 sq ft of meeting space. Our team is committed to giving outstanding customer service in a professional, friendly and high energy environment. We offer an excellent benefit package to include medical, dental, vision & 401k.
Department
The stewarding department works in conjunction with the culinary and F&B department on a daily basis. This shift is mainly a night shift.
Job Description
Clean, transport and store all pots and pans used in the food and beverage operations and maintain the pots and pans room in a clean and orderly manner. ESSENTIAL FUNCTIONS -Clean and sanitize all china, glassware, silverware, flatware, pots and pans in the hotel. -Ensure restaurant and banquet kitchens have the requisite amounts of the above to properly open their shifts and that there are sufficient Queen Mary's and racks in which to place dirty dishes, silver, pots, and pans. -Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: o Assist culinary staff during any special request or priorities as requested by the Executive Chef, Executive Sous Chef,or Banquet Chef
Requirements
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: o Must be able to speak and understand the primary language(s) used in the workplace. o Requires good communication skills. o Must possess basic computational ability. o Basic knowledge of banquet set-up. Physical Demands o Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. o Must be able to stand and exert well-paced mobility for up to 4 hours in length. o Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, pots and pans and trays of food or food items, on a regular and continuing basis. o Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis. o Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. o Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. o Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. o The worker is subject to noise. There is sufficient noise to cause...
Additional Details
No
Applicants who do not already have legal permission to work in the United States will not be considered.
No
Yes
No
Hotel/Resort
F&B - Banquets