Steward

THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture. 

JOB OVERVIEW

Set up wares for the Cafeteria’s Food & Beverage Operations, transport supplies and food to service areas and assist the Kitchen with plating up employee meals and serving. Clean and maintain tables and equipment in Cafeteria. Assist in stacking clean plates, glasses, and silverware. 

DUTIES AND RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Use correct cleaning chemicals for designated items, according to OSHA regulations. 
• Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift.
• Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.
• Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard.
• Organize the breakdown area for drop off of dirty wares. 
• Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine.
• Position wares in designated racks correctly and send through dishwashing machine only when full.
• Clean only designated wares in the dishwashing machine.
• Remove washed wares from dishwashing machine and allow to air dry.
• Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.
• Sort, stack and store cleaned wares in designated areas.
• Handle all wares carefully to prevent breakage and loss.
• Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.
• Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.
• Maintain cleanliness and working condition of garbage disposal.
• Breakdown and clean dishwashing machine and work areas.
• Clean and sanitize pots, pans, utensils and other kitchen equipment.
• Stock kitchen lines with designated cleaned wares, utensils and equipment.
• Clean spills in kitchen and work areas immediately.
• Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
• Transport mats to the loading dock and clean.
• Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
• Transport garbage containers from Kitchen and work areas to Dumpster; empty and clean. Adhere to recycling regulations.
• Clean garbage compactor and area as assigned.
• Fill burnishing machine with specified amounts of water and designated chemicals.
• Follow schedule to burnish and paste polish specified silver wares.
• Remove excess food, debris and film from soiled silver before polishing.
• Paste polish designated wares.
• Load silver into burnishing machine, follow specifications and burnish.
• Burnish only designated wares in the machine.
• Breakdown and clean burnishing machine.
• Set up designated wares for Banquet functions and transport to function area.
• Set up equipment on buffet tables as directed for specified functions.
• Set up all Kitchen equipment and plate requirements.
• Retrieve designated amounts of bread/rolls, butter, milk, cream, dressings, cold appetizers and desserts and other food items from the kitchen and transport to Banquet service area.
• Prepare coffee as assigned, following specifications.
• Fill water glasses with ice and water.
• Assist the Banquet Chef with plating up hot Banquet meals.
• Stack plated meals in hot carts and transport to Banquet function area.
• Organize the breakdown area for drop off of dirty wares.
• Remove soiled wares from the Kitchen line and transport to the dishwashing station.
• Transport soiled wares from Banquet service area to dishwashing station and assist Dishwasher in breaking down all trays/carts.
• Assist in breaking down buffet tabletop items and transport to designated areas.
• Return all unused food items from Banquet service areas to designated kitchen section and assist Kitchen personnel in the breakdown all items.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Adhere to all Health Department, sanitation and safety regulations as required by the hotel.
• Organize and restock work areas for next shift.
• Process Closing Checklist.
• Check Out with Supervisor.
• Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts.

PHYSICAL ABILITIES

• Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds.
• Ability to move safely in uneven terrain or in confined spaces.
• Ability to see and respond to dangerous situations.
• Requires mobility. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity.
• Remain in stationary position for 8 or more hours throughout work shift
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

• Work is performed in the kitchen locations of the property. Exposure to chemical cleaning solvents.