Executive Steward Salary at Hampton Inn Wooster BETA

InterContinental Hotels - Hotel [Busser / Porter / Cleaner] As a Steward at InterContinental Hotels, you'll: Wash, scrub, and maintain Kitchen and related walls and floors; Operate dishwashing machine to manufacturer's specifications and instructions; Wash and scrub pots and pans used in the Kitchen; Arrange Chinaware, Silver in store rooms and shelves; Rinse/scrape all dishes, wash dishes and flatware as each rack is filled, and put clean dishes in assigned storage location...Hiring Immediately >>

Job Description JOB SUMMARY: Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Stewarding Supervisors & Leads with those assignments and responsibilities as they arise. KEY JOB FUNCTIONS: Clean and sanitize all dishware, glassware and silverware. Maintain cleanliness and organization of all kitchen areas and equipment. Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands. Operate equipment as directed. Stock all supplies as directed by Executive Steward, Lead Steward or Restaurant Chef. Respect all company property. Assist others in duties as directed by supervisors. Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members. Assure exceptional customer service to all patrons by

As a Lead Steward, you will lead and work alongside a team of stewards in providing support to the Food & Beverage Dept by maintaining the cleanliness of all kitchen equipment, china, glassware, flatware, and back of housework area. Maintains the food storeroom and executes special projects under the direction of the Sous Chef, Chef de Cuisine and/or Executive Chef. May also set up public areas and help in dining area as requested by management. Sets the standard for the team by demonstrating the highest standard of culinary excellence, accountability, respect, integrity, and compassion. This is a safety sensitive position. ESSENTIAL FUNCTIONS Maintains cleanliness and sanitation of kitchen, equipment, supplies, pots/pans, small wares, china, glass, and silver according to established safety standards and regulations. Leads a team in maintaining cleanliness and sanitation of equipment, supplies, Cleans kitchen floors following standard procedures. Applies knowledge of safe use and stor

Overview: Opportunity: Steward / Dishwasher Perform dishwashing and kitchen cleaning functions. Your Growth Path Cook or Stewarding Supervisor - Executive Steward or Sous Chef Your Focus Wash dishes, glassware, flatware, pots and pans. Operate dishwashing and other kitchen cleaning equipment. Place clean dishes, utensils, or cooking equipment in storage areas. Maintain kitchen work areas, equipment, or utensils in clean and orderly condition. Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars. Sweep and wash floors and clean trash cans. Sort and remove trash, placing it in designated pickup areas. Perform food preparation functions in the event of staffing shortages or during peak periods. Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction. Follow sustainability guidelines and practices related to HHMs EarthView program. Practice safe work habits, wear protective safety equipme

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals! Are you looking for a great place to work? Join our team as our new Bartender for a Japanese style Bar & Lounge located in The Watermark Hotel in Tysons Corner, VA. This role is well suited for an individual that has previously worked in a trendy, Cocktail Bar/Upscale Restaurant and Boutique Hotel setting. As a leading owner and operator in the Hospitality industry, we are committed to providing an unmatched career experience and are committed to the success and dev

Job Description JOB SUMMARY Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area. OR •2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations •Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs. •Sche

Steward / Dishwasher. Perform dishwashing and kitchen cleaning functions. Your Growth Path. Cook or Stewarding Supervisor - Executive Steward or Sous Chef Your Focus. Wash dishes, glassware, flatware, pots and pans. Operate dishwashing and other kitc Steward, Dishwasher, Restaurant, Equipment

Job Description This is a temporary position. This role will primarily support hotels throughout United States based on business demands on the Operations Support Resources (OSR) team. 100% travel is required. Members of this team will be deployed to temporary assignments of varying durations (based on specific hotel needs). This job is designed to "fill the gaps" in the operations of our hotels as identified by leadership. Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional ar