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71EEA90F3F5B951D
Steward | Santa Ana/ OC Airport
Property Name
Doubletree by Hilton Santa Ana/Orange County Airpo
Job Title
Steward | Santa Ana/ OC Airport
Location
California-Orange County/Anaheim
Company Name
DoubleTree by Hilton Santa Ana / Orange County Airport
City
Santa Ana
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
No
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Crew Member

A Premier Hotel Management & Investment Company with Strategic Vision and Strong Core Values

Since 1987, Pacific Hospitality Group has maintained a strategic vision and strong core values as guiding principles for business success. With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.

PHG manages, develops, finances, and owns hotels and resorts located in California, Hawaii, Arizona and Louisiana. We currently own and manage 11 hotels and resorts, representing over 2,676 rooms and 203,650 square feet of premier indoor meeting and event space.

Job Description


About our Company:

Pacific Hospitality Group (PHG) has maintained a strategic vision and strong core values as guiding principles for business success.  With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.  PHG manages, develops, finances, and owns hotels and resorts primarily located in California.

Position Summary:
Responsible for washing/sanitizing dishes, glassware, flatware, cooking pots/utensils
and related food service related equipment. Helps prepare and deliver plated food for
banquets/events. Cleans kitchen areas and equipment.

Primary Responsibilities/Essential Functions:

  • Properly sorts soiled ware and prepares it for cleaning through the dish or pot
    machine.
  • Washes dishes, glassware, flatware, pots and pans according to hotel's standard
    of cleanliness. Items are washed using appropriate dishwashing machines or
    other kitchen cleaning equipment. Visually inspects all items to assure
    cleanliness. Cleans and sanitizes all walls, floors, counter surfaces, cutting
    boards on a continuous basis or as assigned
  • Places clean dishes, utensils and cooking equipment in appropriate storage
    areas.
  • Stocks supplies, such as food or utensils, in serving stations, cupboards,
    refrigerators, or salad bars.
  • Disposes of kitchen substances (such as grease) and kitchen chemicals
    properly. Transports garbage containers to dump sites and adheres to recycling
    regulations. Sorts and removes trash, placing it in designated pickup areas.
    Empties and cleans trashcans.
  • Follows all standard food handling, sanitation and health department guidelines.
  • Must wear non-slip, oil resistant shoes. Follows all safety policies and
    procedures. Acts on reports of potential safety issues or whenever observed and
    takes immediate action to resolve in emergency situations. OSHA laws require
    the use of Personal Protective Equipment (PPE) when performing work duties
    that have the potential of risk to your health or safety. Team members will be
    trained in the proper use and care of assigned PPE if applicable. The hotel
    provides the required PPE. Team member has responsibility to report defective,
    damaged or lost PPE or equipment that does not fit properly to their Manager.
    Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program
    and familiarizes self with current MSDS.
  • Reporting to work as scheduled (on time and on regular basis) is an essential
    function of the job.

Other Responsibilities/Supportive Functions:

  • May perform food preparation functions in the event of staffing shortages or
    during peak periods. Helps prepare and deliver plated food for banquets.
  • May accept and sign for deliveries, ensuring all items indicated are accounted
    for, and puts items in correct food storage areas.
  • Keep dish machine properly cleaned and filled with water per hotel standards.
  • Operated burnishing machine to ensure proper finish on silverware. Detarnishes
    and polishes silver for proper appearance.
  • Communicates to management any shortages of china, glass, silver, chemicals,
    cleaning supplies, service equipment, fuel or other supplies required to complete
    daily functions. Reports all breakage to supervisor
  •  Ensures work area is kept clean and organized.

Special Skills & Abilities/Mental and Physical Demands:

While performing the duties of the job the team member regularly stands and walks for
sustained periods of time. Works at a quick pace, maneuvering between functions
occurring simultaneously. The team member regularly grasps objects such as cookware,
knives, plate ware and glassware. The team member frequently feels the temperature of

objects such as hot dishes and cookware. The team member regularly reaches by
extending hand(s) and arm(s) in any direction while serving and performing other
essential functions of the job. The team member regularly stoops, kneels and crouches.
The team member occasionally talks when communicating with stewarding and kitchen
staff. The team member occasionally needs to hear voices while interacting with staff.
Many aromas and smells are present in the kitchen and stewarding areas. Balance is
frequently required to prevent falling when walking, standing, moving or carrying
cookware, plate ware, and food items. Lifting is regularly required when moving around
dishes, cookware and supplies. Exerts up to 50 pounds of force occasionally, and/or up
to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move
items such as cookware, dishes and supplies. The team member is required to have
visual acuity to determine the cleanliness, accuracy, neatness, and thoroughness of the
work areas.

The team member is subject to environmental conditions found working indoors. The
team member is frequently subject to extreme heat, with temperatures up to 100
degrees while moving around in the kitchen and dishwashing areas. The team member
is frequently subject to loud noise when working in or around the kitchen and cleaning
areas. The team member is subject to hazards which includes proximity to moving
mechanical parts, equipment found in kitchens and food service areas, sharp objects,
and exposure to cleaning chemicals. Other hazards may include slick floors and hot
stoves, cookware, plate ware or glassware. The team member is occasionally subject to
atmospheric condition such as fumes, odors, or dusts. The team member is required to
function in crowded or narrow aisles, passageways or work areas in the kitchen and
cleaning areas.

The Doubletree by Hilton Santa Ana Orange County Airport is an equal opportunity and E-Verify employer M/F/V/D.


(ref. 28120)

Job Requirements


We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.