Kitchen Steward-CASUAL at Westmont Hospitality Group

St. John's, Newfoundland and Labrador, Canada -

Full Time

Start Date

Immediate

Expiry Date

05 Jul, 26

Salary

19.82

Posted On

06 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sanitation, Kitchen maintenance, Equipment operation, Communication, Time management, Physical stamina, Safety compliance, Inventory control, Teamwork, Attention to detail, Chemical handling, Problem solving

Industry

Hospitality

Description

The Delta St. John's Hotel is a 403 room fast paced, high volume conference hotel. We strive to foster a strong service culture and team environment so that the needs of our guests and associates are met in equal measure. We are seeking a qualified Kitchen Steward. This is a CASUAL position. We offer an attractive wage and benefits package, in addition, uniforms, bi-weekly vacation,discounted meals, Rewards Program, along with many travel perks with Marriott Hotels. This position involves evenings & weekends at this time and preference will be given to candidates with experience. A Valid Open Work permit is required. POSITION DESCRIPTION: * Reports to the Executive Chef and work in harmony with Sous Chef’s & Banquet Managers to coordinate functions * Maintain control against breakage * Ensure the proper use of and preventative maintenance of all machinery and equipment used by the stewarding department * Clean and sanitize all operational equipment including dishes, pots and pans * Clean and sanitize food processing facilities and equipment, storage areas, coolers, corridors and holding areas * Control areas of inventory, collect, wash and restock china glass and other equipment * Clean and sanitize glasses, work areas and dish machine regularly * Organize entire work area to Delta standards and store clean wares in their designated areas * Clean hand wash stations * Sweep and mop designated areas of kitchen and stewarding * Ensure kitchen and stewarding BOH areas are clean and safe at all times * Inspect garbage containers & empty rubbish and maintain dumpsters and recycling areas * Respond properly in any hotel emergency or safety situation * Other duties as assigned by the Executive & Sous Chefs * Must be able to work days, nights, overnights, weekends, holidays and split shifts according to business demands EXPERIENCE, SKILLS AND EDUCATIONAL REQUIREMENT: * 2 yrs in a similar role in a similar work environment * Understand Occupational Health & Safety and sanitation standards; * Previous experience in similar work required; * Strong communication skills required, Must be able to take and follow directions; * WHMIS training required; * Must be honest, reliable and dependable; * Knowledge of operational equipment such as dumpsters, bailers, dish machines * Knowledge of chemicals and their use * Must be able to work under pressure while remaining calm and focused * Positive, enthusiastic, outgoing personality a definite must * Excellent customer service, interpersonal and communication skills required * Must be a responsible, organized individual who can work with minimum supervision * Practice good hygiene * Must demonstrate behavior consistent with core values * Must be in good health and accustomed to walking and standing for long periods * Must be able to frequently lift up to 80 lbs * Must be a team orientated individual with good interactive skills * In our commitment to provide a selection process and work environment that is inclusive and barrier free, accommodation will be provided in accordance with the Canadian Human Rights Code. Any special accommodation needs required in order to allow you to participate in the hiring and employment process to your full potential can be arranged in advance by contacting the Hiring Manager to arrange reasonable and appropriate accommodation.

Responsibilities

The Kitchen Steward is responsible for maintaining the cleanliness and sanitation of all kitchen equipment, food processing areas, and storage facilities. They also assist in coordinating functions with the culinary team and ensuring all safety standards are met.