WHAT AN EXCITING TIME TO WEAVE A NEW FABRIC INTO THE VIBRANT NEIGHBOURHOOD OF DOWNTOWN TORONTO!

Say hello to Canopy by Hilton Toronto Yorkville! Canada’s first Canopy by Hilton.
Canopy by Hilton, Hilton’s first lifestyle brand, is a place in the neighbourhood to relax and recharge, offering simple guest-directed service, comfortable spaces, and thoughtfully local choices.
Culture is key at Canopy, with team members known as “friendly enthusiasts,” that engage guests, always going above and beyond, to make stays memorable and thoughtful. Relationships with area partners showcase Canopy’s expertise in local know-how, crafting unique experiences tailored for every guest.
Attention to detail and an energetic environment ensures Canopy’s “Positively Yours” service culture is a kept Brand promise, delivering a consistent “Positive Stay,” where memories are made, and comfort is guaranteed.
Canopy by Hilton Toronto Yorkville is a 184-room hotel with restaurant, street level café, and over 3500 sq ft of meeting space, located in one of the most exclusive and sought-after areas of downtown Toronto, Canada.
Position Title: Steward
Reports To: Executive Sous Chef/Lead Culinary Enthusiast

QUALIFICATIONS AND REQUIREMENTS:

• Basic reading, writing, and math skills.
• Friendly and hospitality focused
• Ability to work under pressure in a fast paced, stressful environment

• Set up workstation as required including filling dish machine, checking chemical levels, pre-soaking, and gathering required set-up equipment for appropriate workstations. Replenish as needed for all shifts. Rinse/scrape all dishes. Operate dishwashing machine to manufacturer specifications and instructions. Place clean dishes in assigned storage location.
• Clean designated equipment, such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen cafeteria dump site/compactor area as assigned. Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly.
• Check the working condition of equipment and machinery in accordance with specifications. Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
• Empty and clean trash cans when they become full; transport garbage containers from kitchen and work areas to dump sites; adhere to recycling regulations.
• Set up and monitor the pot sink according to procedures.
• Sweep and mop kitchen floor at the end of each meal period and after each spill.
• Monitor chemicals and water temperature during shift. Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, and Maintenance.
• May assist with other duties as assigned. In carrying out your duties you will follow all Company and Brand Standards.
  Perform other duties as assigned. In carrying out your duties you will follow all Company and Brand Standards.