Steward
Status Hourly, Non-Exempt (Union -eligible for overtime)
Reports to Executive Chef
At the Intercontinental St. Paul Riverfront, you’ll be part of a team that sets the standard for hospitality. Our riverfront location in vibrant downtown St. Paul creates an inspiring backdrop for delivering exceptional guest experiences – from the quick night away to business travelers, to unforgettable events and everything in between. Our team is Guest Obsessed! We’re committed to fostering a culture of collaboration, recognition, and professional growth, where your passion and dedication are celebrated. Join us and help share unforgettable moments while building a career you are proud of.
GENERAL PURPOSE
Our Hotel Kitchen Steward plays an important role in keeping our kitchen running smoothly and our guests’ dining experience incredible. This position helps ensure our culinary team has the clean, sanitized equipment and supplies they need to do what they do best. The Dishwashing Steward maintains a clean, organized, and sanitary kitchen while following all health and safety standards and keeping equipment stocked and ready for service.
ESSENTIAL DUTIES/RESPONSIBILITIES
Wash and sanitize pots, pans, kettles, skillets, and other kitchen equipment as needed to ensure culinary team always has clean equipment ready for service. Use the appropriate cleaning chemicals for each item and designated area, following OSHA requirements and established safety procedures. Complete assigned duties in a timely and efficient manner while working as part of the team to support a clean, safe, and successful kitchen operation.
Keep the kitchen clean, organized, and ready to roll! Make sure the culinary team always has the clean dishes, glassware, silverware, pots, plans, skillets, utensils, and other equipment they need to keep service running smoothly. Keep supplies stocked and ready in their designated areas, maintain clean and orderly workspaces, and jump in to make sure the cooks have what they need, when they need it.
Support a clean, safe, and organized kitchen environment. Monitor and remove trash as needed, sort waste, and ensure it is placed in the designated pickup areas. Help the kitchen team with set-up and clean-up, and keep the restaurant kitchen, banquet kitchen, dish room, coolers, employee cafeteria, and service elevators clean and orderly. Sweep and mop assigned areas regularly and help keep supplies and equipment moving between storage and work areas, so the team has what they need to keep things running smoothly.
Exhibits a positive and involved team attitude to all hotel departments and maintains open communication with all co-workers for the best overall performance of the hotel.
Hours: Hours and days may vary based on occupancy and need.
OTHER DUTIES/RESPONSIBILITIES
Perform special projects and other responsibilities as assigned.
SUPERVISORY DUTIES – None
JOB QUALIFICATIONS
Abilities
Able to perform the essential functions as outlined with or without reasonable accommodation.
Ability to remain on your feet and actively move throughout the kitchen and back-of-house areas for extended periods, including walking, standing, bending, stooping, kneeling, squatting, twisting, reaching, and balancing.
Ability to regularly lift, carry, push, and pull kitchen equipment, supplies, dishes, and other materials as required to perform the essential functions of the position.
Ability to use arms, hands, and the full body to safely handle the dishes, cookware, equipment, cleaning supplies, and other materials.
Ability to perform these physical activities for extended periods, including during busy service periods, while maintaining a safe and efficient pace.
Environment
Inside 95% of the day, outside 5% of the day
Temperatures – extreme summer heat of 95 degrees and above; and extreme winter cold, with subfreezing windchills.
Benefits
Benefits – Provided through the Union
Paid Time Off (both paid sick time and vacation);
Employee Discount
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