Steward / Dishwasher

Responsibilities

• Report to work as scheduled in uniform.
• Maintain a clean and sanitary work area.
• Check and report any equipment malfunctions or failures.
• Work efficiently to complete assignments promptly.
• Ensure all culinary stations have clean sanitizer in designated red buckets.
• Oversee the general cleaning and organization of the assigned work station.
• Use cleaning chemicals safely and appropriately.
• Wash and clean all dishes, pots, and pans daily; store them in designated areas.
• Keep the dish machine clean, monitoring water and temperature for sanitary wash cycles.
• Take a lunch break before the fifth hour of work; report breaks to the Chef on duty.
• Inform the Stewarding Supervisor/Chef of any shortages in equipment or cleaning supplies.
• Complete pulls of china and equipment for daily functions.
• Set up tables, plates, and hot boxes for daily functions.
• Ensure dish areas remain neat and organized.
• Keep all floors clean and free of debris, including walk-in coolers.
• Dispose of boxes and garbage as needed.
• Clean food preparation and production areas as required.
• Assist in completing the daily deep cleaning checklist.
• Minimize breakage by caring for all equipment properly.
• Maintain a professional atmosphere throughout the hotel.
• Stay positive and cooperative with co-workers and guests.
• Follow proper recycling procedures and kitchen energy management practices.
• Control waste and be mindful of associated costs in your area of responsibility.
• Ensure your work station is clean and organized before leaving.
• Check out with the Stewarding Supervisor/Chef on duty before departing.
• Clock out in uniform and leave the property immediately after your shift.
• Actively participate in Safety Programs, adhering to injury reporting and safety behavior requirements.
• Support hotel efforts towards community service, sustainability, and environmental initiatives.
• Perform other duties as directed, developed, or assigned.

Requirements

• Proficient in English (reading, writing, speaking).
• Current San Diego County food handler’s card.
• Commitment to excellence and the ongoing development of the hotel’s reputation.
• Basic written and verbal communication skills.

Desirable

• 1 year of prior stewarding experience.
• Experience in a 5-star/5-diamond hotel.
• Stable work history.

Skills

• Knowledge of stewarding operations.
• Familiarity with kitchen terminology.
• Ability to multi-task effectively.

Desirable

• Ability to work under pressure and meet tight deadlines.
• Strong organizational and problem-solving skills.
• Knowledge of food products.

Physical Demands

• Frequent need to reach, bend, push, pull, twist, lift, and climb.
• Constant need to stand and walk while inspecting the property.
• Frequent grasping, turning, and finger dexterity required.
• Occasional need to stand for long periods.
• Ability to lift/carry up to 30 lbs frequently and 45 lbs occasionally.
• Vision requirements include constant need to view small print and details beyond arm’s reach.
• Hearing requirements include constant communication via phone/radio and the ability to hear alarms and emergency equipment.
• Must be physically fit to stand for 8 consecutive hours, walk, kneel, and lift a minimum of 50 pounds.
• Ability to work in hot, wet, humid, and loud environments for extended periods.

Company Information

Nestled near the Pacific Ocean and recognized as the #1 hotel in California by U.S. News, the timeless Rancho Valencia redefines Southern California hospitality. Experience a world-class resort that offers a peaceful retreat from the hustle and bustle, all while being conveniently close to downtown and San Diego's stunning beaches.