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Job Summary: The Steward (general services assistant) supports food service professionals by performing cleaning, sanitizing, and organizing of kitchen utensils, equipment, and areas in compliance with quality and safety standards. Key Highlights: 1. Cleaning and sanitizing kitchen utensils, equipment, and areas. 2. Applying Good Food Handling Practices. 3. Teamwork and positive interpersonal relationships. **Description and Responsibilities:** **Schedule:** Rotating 5x2 shift, 06:00 to 15:50 **Level:** Operational **Employment Type:** Tenured \- CLT labor code Stewards, also known as general services assistants, support other food service professionals. They clean, sanitize, and organize kitchen utensils, equipment, and cookware in accordance with technical, quality, safety, hygiene, and health standards and procedures. Tasks include waste removal, dish cleaning, wall and floor cleaning (including soiled floors), and storage of delivered supplies. Know and efficiently and effectively apply Good Food Handling Practices; know and assist in appropriate storage procedures for frozen, refrigerated, and dry foods; perform daily tasks assigned by the Head Chef, Sous Chef, and Cook; follow shift handover routines; change cooking oil when necessary; ensure proper operation of kitchen equipment and utensils, and report maintenance needs to the Head Chef, Sous Chef, and Cook; remove broken or chipped items from circulation and update breakage and inventory records; demonstrate strong interpersonal skills; assist in controlling food waste; inspect, requisition, and monitor usage of general cleaning products; maintain hygiene and cleanliness of kitchen environments, equipment, and utensils; assist the Cook in daily cafeteria setup; assist and/or perform defrosting of refrigerated equipment; ensure all areas and floors remain dry and clean at all times; use safety signage when required; know and be capable of operating industrial dishwashers; comply with all sanitation regulations; collect and remove trash from all operational areas following established procedures; dispose of waste per hotel regulations and recycling guidelines; ensure the trash area remains clean and organized; perform general cleaning including sweeping, wiping, washing, and emptying trash bins and containers, ensuring correct placement into designated receptacles; clean and sanitize jars, pots, utensils, and other small kitchen equipment used routinely, following established procedures; scrub and maintain kitchen and dishwashing area floors and walls per standard procedures; wash and sanitize dishes and related utensils following established procedures; wash, clean, sort, stack tableware, and load/unload dishwashers in an organized and safe manner; use and maintain all equipment per manufacturer and department guidelines; use and maintain all sanitizers and general cleaning products per manufacturer guidelines; clean offices, food supply storage areas, and material storerooms upon request by the F\&B Manager. **Requirements:** Mandatory Requirements Completed elementary education (preferred). Basic knowledge of Good Food Handling Practices (GHP). Fundamental understanding of kitchen hygiene, cleaning, and organization. Ability to follow safety, hygiene, and sanitation standards. Skill in operating industrial dishwashers (or willingness to undergo training). Availability to adhere to shift schedules and rotating workweeks. Physical capability to perform operational duties (lifting, cleaning, standing for extended periods). Attention to detail and organizational ability. Commitment to minimizing waste and ensuring proper waste disposal. Ability to work collaboratively and maintain positive interpersonal relationships. Desirable Requirements Prior experience as a steward, kitchen assistant, or general services staff in hotels, restaurants, or industrial kitchens. Knowledge of food storage (frozen, refrigerated, dry). Basic understanding of inventory control and verification of cleaning supplies. Experience with recycling and waste disposal procedures. Familiarity with environments adhering to quality standards and undergoing audits. Behavioral Competencies Organization and discipline. Agility and proactivity. Responsibility and care for equipment and utensils. Effective communication to report malfunctions, breakages, or maintenance needs. Commitment to cleanliness, safety, and hotel/restaurant standards. **Benefits:** Medical assistance, dental assistance, internal benefits, on-site meals, life insurance, transportation allowance
