Prince Waikiki: Utility Steward (On-Call)

Essential Duties:

• Delegate dish and equipment washing and silver polishing activities.
• Anticipate equipment from event orders and count accordingly.
• Set up equipment stations in designated areas to enable services staff to carry out functions.
• Direct the staff in maintaining cleanliness of back of the house areas including the Main Kitchen, storage areas, dumpster, loading dock, employee cafeteria and ware washing areas. 
• Manage the general cleaning schedule so food service areas meet or exceed health inspection requirements.
• Maintain inventory and coordinate the distribution of all big three items:  china, glassware and silverware.
• Control equipment storage areas and issuance of equipment for the Food Preparation Department.
• Maintain cleanliness and good operating condition of house kitchen equipment, i.e. stoves, refrigerators, ovens, icemakers, walk-in refrigerators, dish machines, cleaning equipment, etc.
• Coordinate services and supplies of the Steward Department with various departments, ensuring appropriate and adequate equipment and supplies.
• Communicate with other departments both orally and in writing and distribute daily event orders and assignments.
• Perform other duties as assigned by the Executive Chef, Senior, Supervisor or Steward Supervisor.

Other Duties:

• Maintain Hotel and Golf Club policies and monitor employees.
• Perform general/routine cleaning tasks, using standard hotel cleaning products as assigned, to adhere to health standards.
• Ensure that ample cleaning supplies and ware wash detergents are in supply and their costs do not exceed monthly forecast budgets.
• Perform other duties as requested, such as assisting the Banquet and Catering staffs and moving supplies and equipment.

Working Conditions:

• Kitchen noises; people talking in loud voice; pots, pans, cleaning equipment operating
• Work outdoors to set-up and break-down function area in various weather conditions.
• Wet and hot when operating the dishwasher.

Work Hours:

• Must be able to work the schedule set by the Executive Steward.
• Normally scheduled up to 5 days/week, 8 hours shifts with 2 days off.  Shift and days off vary.
• May be scheduled to work in excess of 40 hours per week.

Equipment Use:

• Dishwashing machine, floor buffer, burnishing machine, food warmers, chill boxes, speed racks, rubbish dumpsters, grills, portable freezers, gas burners.
• Flatbed truck with hydraulic lift gate, van, electric carts to transport food and supplies.

Mental and Physical Demands:

• Must be able to stand and walk during almost entire shift.
• Must be able to lift and carry up to 50lbs.
• Ability to prioritize and organize workload to ensure deadlines is met.
• Push/pull over 75lbs, on wheels.

Communication Demands:

• Must have ability to communicate verbally and in writing to employees.

Minimum Qualification Requirements:

• Department of Health TB Clearance
• Food Safety Certification, preferred.