Kitchen Steward

Pay rate : $24.149/hr

POSITION SUMMARY:
Ensure all service/kitchen wares are clean and sanitized. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:
 Maintain the highest level possible of cleanliness and sanitation standards throughout the area of responsibility, which will meet or exceed Federal, State, and Local Health Department standards.
 Comply with all safety and health department procedures.
 Set-up, operate and clean all kitchen machinery/equipment properly and safely and store it in its proper place.
 Maintain complete knowledge of correct maintenance and handling of equipment.
 Clean and sanitize food service, preparation ware, dish room, pot room, and kitchen areas.
 Scrape/spray all ware before placing in ware-washing machine.
 Rack all china and glassware according to dish room standards.
 Practice proper food handling procedures.
 Ensure all ware is clean and sanitary before removing from dish room areas.
 Separate all ware and store properly in designated areas.
 Efficiently work with materials and/or resources being aware of and minimizing costs and expenses.
 Maintain equipment quality thru preventative maintenance and cleaning.
 Attention to detail on areas of grease, grime, proper storage, stacking heights, chemical usage, and storage, etc.
 Follow cleaning schedule and closing list thoroughly.
 Constantly monitoring trash and cleanliness of kitchen.
 Keep workstations clean at all times during service time.
 Communicate effectively on all levels, including product needs to the chefs and/or purchaser.
 Report problems and concerns with machinery to the Executive Chef.
 Reports all breakage, and damage of equipment or furniture immediately to management.
 Create and maintain a SENSE OF URGENCY.
 Maintain and promote a friendly atmosphere for Guests and staff.
 Comply with all safety and health department procedures as well as Company and/or departmental policies/procedures.
 Anticipate and accommodate the needs of employees.
 Proper storage and removal of garbage and soiled linens.
 Follow supervisor’s instructions, communicate with and support co-workers while being a team player.
 Possesses general knowledge of the venue.
 Attends and participates in daily pre-service meetings (where applicable).
 Attends and participates in any training sessions or departmental meetings.
 Learn by listening, observing other team members, and sharing knowledge while leading by example.
 Portrays a positive and professional attitude.
 Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments.
 Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:
 Tao Group Hospitality in-venue Steward training

EDUCATION/WORKING KNOWLEDGE:
 Previous porter and/or dishwasher/steward experience preferred.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE
The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

 Ability to write and verbally communicate
 Must be able to move quickly
 Must be able to push and lift up to 50 lbs.
 Must be able to stand for extended periods of time
 Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
 Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
 Exposure to hot kitchen elements or cleaning materials
 Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
 May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
 Maintain a professional, neat, and well-groomed appearance adhering to Company standards
 Must be effective as part of a team; ability to interact with internal and external customers, managers, and coworkers in a professional, courteous manner
 Ability to maintain confidentiality
 Ability to handle a fast-paced, busy, and somewhat stressful environment

DISCLAIMER:
This job description is a summary of duties, which you are expected to perform in your assignment. It is by no means an allinclusive list but is merely a broad guide to expected duties. As a team member, you should understand that a job description is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required. Also, at the request of management, any team member may be asked
and expected to perform additional duties, responsibilities, or projects without notice.I have read the qualifications and requirements of the position of Steward. To the best of my knowledge, I believe that I can
perform these duties.

About Us

ABOUT TAO GROUP HOSPITALITY

Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues. The company operates branded locations across the globe from, featuring a collection of widely recognized hospitality brands including TAO, OMNIA, Marquee, LAVO, Beauty & Essex, Cathédrale, Little Sister, The Highlight Room, Sake No Hana, KOMA, Avenue, Fleur Room, JEWEL, and more. Tao Group Hospitality is part of Mohari Hospitality, an investment firm focused on the luxury lifestyle and hospitality sectors. With over 25 years of industry experience, Tao Group Hospitality consistently sets the bar for guest experiences by delivering unforgettable entertainment with innovation and creativity at the core. The company strives to exceed expectations and continually reinvent the future of hospitality through its owned operations as well as joint venture and managed properties.