POSITION:                                        Kitchen Steward                                               

DEPARTMENT:                                 Stewarding                                                                                                

HOURS OF SERVICE:                      Greater than 16                                                                   

EFFECTIVE DATE:                           October 18, 2021                                                                          

HOURLY RATE OF PAY:                  $20.29 – $25.31                                                

DATE POSTED:                                October 5, 2021

APPLICATION DEADLINE               October 19, 2021              

                                              

 

All duties will be performed in accordance with The Fairmont Empress’
commitment to luxury service standards

       

                       RESPONSIBILITIES

• Assist steward’s helpers and night cleaners as required to perform their daily tasks
• Co-ordinate and prioritize work flow with the stewarding colleagues
• Train others in the proper departmental procedures, use of equipment and chemicals
• Assist the chief steward or sous chef with departmental scheduling
• Ensure all departmental daily duties and tasks are completed, hold departmental staff accountable to expected standards of productivity and cleanliness
• Ensure the dish machine is set up and operated with in established specifications, maintaining correct temperature and chemicals are in use at all times
• Ensure the Safe handling, washing, transport & storing all china, glass, silverware, small wares or other food and beverage equipment  in the established locations
• Ensure waste and recycling throughout the hotel are properly sorted and disposed of
• Conduct shift briefings with stewarding colleagues to pass on relevant information
• Ensure all stewarding colleagues are following the posted schedule for start, finish and break times.
• Ensure all stewarding colleagues meet the grooming policy
• Ensure all kitchen and banquet equipment set up requirements are accurate and completed in a timely manner
• Ensure all colleagues follow established health and safety protocols
• Ensure proper use of all related equipment i.e. dish machines, card board baler, mop buckets etc.
• Ensure proper use of all chemicals
• Ensure proper use of PPE (Personal Protective Equipment) by all stewarding department colleagues
• Ensure established food safety protocols are maintained within the stewarding department
• Ensure that all equipment in the kitchens and dishwashing areas are kept clean and in good repair
• Place maintenance work orders as required
• Perform daily inspection and maintain logs for final rinse temperatures, chemical strengths and task check lists
• Assist with the plating and transport of meals
• Perform inventory of and maintain supply of chemicals and cleaning supplies
• Perform inventory of and maintain supply of all small wares cutlery, china and glassware
• Restock and supply chemical and paper towel dispensers throughout the F&B operation 
• Ensure clean and dry floors are maintained by sweeping, mopping, squeegee etc.
• Liaise with other departments in the hotel to ensure they have the requisite equipment and supplies to ensure smooth daily operations
• Operate electric and manual lift trucks
• Report any pest activity to designated pest control liaison
• Load and drive vehicles (1 ton trucks or vans) in order to transport food and or equipment to offsite catering events
• Pass on relevant information to the next shift kitchen steward
• Communicate positive colleague performance and constructive opportunities for improvement, to the chief steward or sous chef
• Other duties as assigned

 

                       QUALIFICATIONS

• A minimum of two years recent (in the last three years) experience as a steward’s helper or dishwasher
• 1 year recent experience (in the last two years) as a supervisor or manager, preferably in a stewarding department of a hotel, restaurant, cruise ship, or similar setting

• Food Safe Level One or equivalent (colleagues responsibility to maintain this certification)
• WHIMIS 2015 / GHS certification  (colleagues responsibility to maintain this certification)
• High School diploma or equivalent
• Fluent English language skills; both written and verbal
• A team player with proven success in relationship building and leading teams
• Excellent organizational skills and proven ability to work well with limited supervision
• Knowledge of safe working procedures for hazardous materials
• Demonstrated commitment to achieving excellent results
• Impeccable grooming and presentation
• Computer Skills; familiar with Microsoft Office suite; Excel, Word & Outlook Email

• Physical ability to perform the requirements of the job, including, but not limited to:
  • • Constant standing and walking throughout an 8 hour shift
    • Frequent lifting, carrying, pushing or pulling up to 50 lbs
    •  Frequent raising arms above shoulder height while lifting 20 lbs
    • Frequent kneeling, twisting, stooping, reaching
    • Ascending or descending ladders, stairs and ramps
    • Performing cleaning duties while on ladders or other elevated platforms
    • Ability to work in a hot and humid environment
    • No allergies or sensitivities to cleaning chemicals or equipment

 

NOTE: The position of kitchen steward is physically demanding. The successful applicant must be physically capable of standing/walking for the entirety of their shift excluding breaks, performing repetitive work, as well as lifting and carrying heavy loads.