Replenish as needed for all shifts. ovens, stove tops, counters, sinks, food warmers), Remove and wash and replace all trash cans, Remove all cardboard boxes and place in appropriate recycle area, Able to work in areas with loud noises and confined spaces, Understanding principles of proper sanitation, Required to use the appropriate PPE (personal protective equipment) required by the resort safety, You must be at least 18 years of age to be considered for this role, This is a part-timel position, and requires FULL AVAILABILITY for any shift, a MINIMUM of THREE (3) days per week, Full availability for any shift a minimum of (7) seven days per week, Responsible for manually scrubbing large pots and pans at a pot sink, Performs deep cleaning according to deep cleaning schedule or as needed, Able to do heavy lifting of pots/pans and trays, up to 50 lbs, Self motivated, able to work independently or as part of a team, Availability Requirements: - Training Availability: 2-3 weeks of full availability (day AND evening) will be required immediately following the start date to complete the training, Must be at least 18 years of age to be considered for this role, Previous cleaning experience in fast paced environment or Hotel or Banquet area, Some knowledge/experience working with large kitchen equipment, Knowledge of Hawaiian/Japanese language preferred, Full availability for any shift, seven (7) days per week, including nights, weekends, and holidays is preferred, Cleaning kitchens to include; kitchen equipment, vents, floors, drains, walls and bathrooms, Washes, and properly racks, all china, glass, silver, pots and culinary utensils, Prior food and beverage experience - required, Washes dishes, pots, pan by dish machine / hand, storing all dishes. 185 Lead Kitchen Steward jobs available on Indeed.com. Lead Bartender Resume. ( Desirable MSc., PhD or equivalent experience), Leads activities in a matrix and complex environment that requires strong leadership and influencing capabilities, as well as stakeholders’ management skills, Operates in an environment that requires profound technical and scientific understanding of biological manufacturing processes, Fluent in English and proficient in site local language. -required, Must maintain a clean and safe work station. All rights reserved. Good personal hygiene required, Initiates a positive guest experience when working any guest contact position by providing a welcome and/or greeting, making eye contact, smiling, and bidding a warm farewell and good luck, etc, Exhibits a friendly, helpful, and courteous manner when dealing with customer of fellow cast members, Understanding of OSHA rules and regulations as required, Responsible for fostering a fun environment, Responsible for promoting a positive influence in the community and participating in company-sponsored events, Maintains work areas (kitchens, cooking preparation, etc), equipment (cook stoves, grills, stove hoods, deep fryers etc. from the main kitchen and purchasing area as necessary. - Select from thousands of pre-written bullet points. Fostering team spirit and collaboration. -required, Adhere to department service standards and to all health, safety and University rules and regulations, Perks: discounts to USC sporting events, USC Bookstores, wireless plans, travel, accommodations, and local entertainment, Career Growth:We are the largest private employer in Los Angeles offering tremendous development opportunities in multiple fields and industries. Supports the development of new ideas for research and innovation for the DevOps Capability – including CoPs, TEMs, MIPs, Ensure the integration of the SETC capabilities across our K820 TC as well as linkages to other TC Capabilities, Periodically (e.g., quarterly) conduct progress reviews with the SETC TC Senior Leadership Team (SLT), DevOps culture shift, organizational structure and transformation, DevOps toolchain tradeoff analysis and selection for all aspects of the DevOps pipeline, Business Process Reengineering / Improvement, Must be able to to develop and mature outcome-oriented relationships within and across different types of organizations in the broad Agile and DevOps stakeholder space (across MITRE, Universities, other FFRDCs, government agencies, commercial companies, professional organizations and societies), Thought leadership and applied expertise in DevOps, Technical stature in DevOps commensurate with that of other thought leaders across MITRE and in the external professional community, Outcome-oriented achievement in a similar role (e.g., working group or community of practice lead), Complimentary stays at Four Seasons worldwide (subject to availability), Complimentary dry cleaning of employee uniforms, Clean and sanitize all pots, pans, and kitchen utensils using the correct cleaning and rinsing solutions, Safely utilize and store all cleaning compounds, chemicals, and materials including soaking solution utilizing the correct protective clothing, Successful candidate must possess legal work authorization in United States, Safely provide high quality, detailed, seamless dining and beverage services to guests in a professional manner, Follow directions of Supervisors and guests, Ensure cleanliness and proper maintenance of work environment, Inventory linens, crystal, china, and other equipment, Operate company equipment vehicle weighing over 10,000 pounds and requiring a CDL license to transport commissary equipment to various events, A high school diploma or GED (Graduate Equivalency Diploma), Continuous walking / standing for periods of up to 10 hours per day outside of normal work breaks, Frequent lifting of objects weighing up to 25 kilograms, Occasional pushing/ pulling of trolleys weighing up to 90 kilograms, Ensure smooth functioning and that hygienic standards are maintained under the general guidance of the Stewarding Supervisor in accordance to the Hotel’s Policies and Procedures, Knowledgeable of all the equipment in the dish washing area, the proper handling and usage of these, To control the requisitions, storage and careful use of all operating equipments and supplies, To ensure that each outlet is supplied with clean and dry operating equipments in conjunction with the Hygiene Officer, To ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards, To ensure that the back of the House areas are kept clean and organized, Collecting all soiled pots, washes and restacks cleaned pots on shelves, Mopping, scrubbing, rinsing and polishing hard floors, Cleaning and sanitizing all cooking equipment, Stacking and stores clean dishes in proper kitchen areas, Recognizing and using appropriate chemicals, This job description is not intended to be all-inclusive and team members may also be asked to perform other reasonable related duties as assigned. Absolute respect for guest property should always be exercised, Report any needed repairs immediately to supervisor (such as leaky faucets or toilets, loose tile, broken window panes, missing nuts or screws, etc. solid dosage) and is responsible for making strategic quality decisions throughout the product lifecycle. Rinse/scrape all dishes. -required, Must love to snowboard, ski, bike, hike or just enjoy the Colorado summer. Replenish as needed throughout the shift, Clean and polish silver and copper chafing dishes, trays, etc. Work closely with catering and banquet mangers, 4) Practices and strictly enforces the “Clean as you go “ policy, 5) Maintains budgeted cost and profit margins in all mentioned areas, 6) Maintain service and other equipment in good working condition, 7) Order chemical supplies for dishwashing equipment, brooms, mops, paper towels, etc, 8) Ensure low breakage of inventory with a good training program and coordination of traffic flow, 9) Scheduling and taking physical inventories of china, glass, and silverware, 10) Coordinate garbage removal from all assigned areas according to company policies, 11) Ensure that silver is clean and burnished; glass and china are not chipped, 12) To establish appropriate training for all stewarding staff to achieve departmental standard and goals to assist in personal development, 13) To carryout monthly inventory of all china, glass and silver wear, 14) To be responsible for maintaining budgets for cleaning supplies, china, silver wears etc, 15) To adhere to and maintain the hotel fire, health and safety regulations and procedures at all time, 16) To ensure that all the policies and procedures of the company are upheld, 17) Make effective and efficient schedules of utility personnel; follow the time clock procedures, 18) Ensure that all associates follow safe work practices, 19) To have a well groomed appearance at all times and to have a pleasant smiling attitude towards all guests, 20) To maintain the highest possible level of personal hygiene, 21) Follow 30 point Sanitation Check list at all time, 1) Have daily pass over meetings and trainings between shift supervisors, 3) Maintain smooth service in the associate cafeteria, 4) Effectively enforces and supervises the writing of all checklists for the entire area of responsibility, 5) Developing and planning of cross training for all stewarding employees, 6) Administer the handling of associate challenges in conjunction with company policies, 7) To carry out any other duties legally and reasonably requested by the management, which fall within the scope and purpose of this position, 8) Conduct and attends pre shift meeting, 15minutes training on daily basis, 9) Any violation of the above will be subject to disciplinary action, Clean all pots and pans either by hand or by using an industrial dishwasher, Sort, stack and store all cleaned items in a organized and safe manner, Provide professional and current knowledge of wines to guests, Recommend wines to accompany relevant dishes to patrons, Describe and up-sell wines to provide excellent customer experience, Suggest wines to accompany new menus in line with financial budget, Project a professional manner with an emphasis on hospitality and guest service, Serve Alcoholic/non-Alcoholic beverages in conjunction with licensing/liquor regulations for residents and non-residents, Comply with hotel security, fire regulations and all health and safety legislation, Previous experience in a customer service role in the hotel/leisure/retail sector, Passion and commitment to delivering exceptional levels of guest service, Maintain a clean and sanitized condition of all kitchen areas and kitchen equipment, Communicates supply, maintenance, and safety needs to leadership promptly, Ensure all cleaning assignments daily, weekly and monthly are completed in a timely manner and prepared for operation to begin the next day, Must be detail oriented and able to work independently without supervision, Responsible for the training of new colleagues, Ensure the Kitchen Colleagues have the dishes, silverware and equipment required, Previous experience in a Stewarding and Kitchen department preferred, Computer literate in Microsoft Window applications and Adaco preferred, Clean and sanitize all ovens, steam kettles, mixers and other kitchen equipment as well as all kitchen drains, sinks, floors, and walls; clean, dust, seep, mop, wash, pastry shop production areas and hallways, Successful candidate MUST possess legal work authorization in Nevis, Excellent Training and Development opportunities, Complimentary accommodation at other Four Seasons Hotels, Assists in filling requisition, receiving items and properly storing them, Able to monitor dish machine and monitor proper temperature and supplies to keep machine running correctly, Keeps hallways free of obstructions, floors clean/dry and responsible for frequent trash removal, Able to stand for up to 8 hours at a time, Willing to work weekends and holidays as needed, Coordinates all glassware, utensils and dish ware supplies for the hotel according to established guidelines, ensuring they are sanitized and in professional working order for use by our guests, Directing and coordinating the activities of all assigned associates and departmental responsibilities, including but not limited to, Monitors and enforces food safety and dish sanitation procedures, Schedules special cleaning projects and monitors the work. Lead Wellness and Vitamin Steward – Full Time Objective: Under general supervision, provides excellent customer service while describing and promoting the following…: To keep our staff as safe as … Review and analyze to ensure pricing is accurate across all material variants and sales organizations, Coordinate with the NA Marketing teams to extract pricing information for new products from Marketing Bulletins to enable valuation of demand plan. Orders all china, glass, and silver, Practices and observes safety rules and regulations and encourages others to do the same, Performs all other job-related duties as requested, Ability to read and evaluate reports, correspondence, and statistical reports, Possess developed managerial skills, good working knowledge of all kitchen steward functions and all materials and equipment used in the kitchen cleaning areas, Organizational skills to function effectively under time constraints, within established deadlines and attention to detail, Report defective electrical machinery equipments. Operate dishwashing machine to manufacturer specifications and instructions. ), Oversees dish room to ensure timely and appropriate sanitization and storage of dishware and utensils, Oversees cleaning and maintenance of restrooms (when applicable), Responsible for enforcing uniform policy compliance of stewarding team members, Assists in ordering inventory and completion of weekly inventory counts, Supports receiving, unloading, and stocking of inventory shipments as needed, Cross-train employees in sanitation, beverage station, and dish room positions to assist in other areas as needed, Assist with daily SAFE observations and report safety hazards discovered in the location to management immediately, Assists management in development of weekly/monthly cleaning schedules, 3 years of experience in sanitation work or stewarding within Aramark, Strong leadership and communication skills, Basic computer skills and ability to quickly learn new technology systems, Excellent customer service and focus on creating a positive experience, Place clean dishes in assigned storage location, Dispose of kitchen substances (such as grease) and kitchen chemicals properly, Transport garbage containers to dump sites, Monitor chemicals and water temperature during shift, Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency, You may assist with other duties as assigned, Set up work station as required to include filling dish machine, checking chemical levels, presoaking, and gathering required set-up equipment for appropriate work stations. No articles shall be removed from occupied rooms. genuine hospitality and teamwork on an ongoing basis, Assuming the responsibility to notice when the guest is not satisfied and using your best judgment as to when it is appropriate to use the 100% Guest Satisfaction, Performing other duties as required by management to provide 100% Guest Satisfaction and genuine hospitality to our guests, Clean all dishware, glassware, pots & pans, Take out trash from kitchen and hot line areas, Remove food from employee break room area & maintain the cleanliness of the cafeteria, Assist in other kitchen projects as necessary, Washes dishes, glassware, pots, pans, flatware and kitchen items, using dishwashers or by hand, Places clean dishes, utensils, and cooking equipment in storage areas, Cleans work area including equipment, floors, walls and cooking area, Ensures that all levels for sanitizer on dish machine and pot sinks are at specific requirement for health standards, Keeps all kitchen wares storage areas clean and orderly, Removes trash from dish room and transports to dumpster. 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