Position Overview: The Steward is responsible for cleaning and maintaining equipment in the Dishwashing/ Kitchen/ Cafeteria/ Compactor/Banquets/ Storage areas. They will also complete special cleaning projects as assigned, following Hotel specifications and standards and assist in other Stewarding functions as assigned. Duties & Responsibilities: Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Use correct cleaning chemicals for designated items, according to state/local/federal regulations and hotel requirements. Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift. Check the working condition of equipment and machinery in accordance with specifications; rectify any deficiencies. Clean designated equipment, sinks refrigerators/freezers, service areas, walls, floors, Kitchen/ Cafeteria/Dumpster/Compactor areas as assigned, following all sanitation requirements. Inspect the cleanliness and condition of all washed equipment and areas; re-clean items not meeting standards. Store cleaned equipment in designated areas. Handle all wares carefully to prevent breakage and loss. Monitor usage of chemicals to maximize consumption. Maintain cleanliness and working condition of garbage disposal and grease traps. Maintain cleanliness and organization of work areas throughout shift. Clean spills in kitchen and work areas immediately. Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc). Transport garbage containers from kitchen and work areas to dumpster; empty and clean. Adhere to recycling regulations. Organize and restock work areas for next shift. Sort, stack and store cleaned wares in designated areas. Breakdown and clean dishwashing machine and work areas. Clean and sanitize pots, pans, utensils and other kitchen equipment. Set up equipment on buffet tables as directed for specified functions. Set up all Kitchen equipment and plate requirements. Retrieve designated amounts of bread/rolls, butter, milk, cream, dressings, cold appetizers and desserts and other food items from the kitchen and transport to Banquet service area. Assist the Banquet Chef with plating up hot Banquet meals. Stack plated meals in hot carts and transport to Banquet function area. Clean refrigerators/freezers, service hallways, service elevators and other items as assigned. Work with chemical and machine repair personnel to repair machine, improve quality or standards, increase productivity or capacity of machine. Document maintenance needs on work orders and submit to Manager/Supervisor. Assist in inventories as assigned. Greet guest in a friendly and courteous manner during all interactions. Must adhere to the appearance and grooming policy Perform other duties/tasks and projects as assigned.