Steward - Den, Infinity Buffet, or The Cove - ALL SHIFTS

SECTION: DEN/INFINITY/THE COVE

SUBJECT: Steward

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TASKS:

1. Keep up with dishes regularly.
2. The Den also serves room service; it is the steward’s responsibility to keep an eye out for room service trays when they are brought down by housekeeping so that they may wash and store the dishes before the area gets cluttered.
3. After washing, place all pots, pans, and utensils in their proper storage location so that they are easy to locate by fellow crewmembers.
4. After washing silverware/glasses (must be run through the machine twice), take to the proper storage locations so that they can be used for service.
5. After washed, glasses need to be returned where they came from. Each venue has a different color and size glass.
6. Do not allow any dirty dishes to sit on the floor of the dish room or on the clean side of the dish machine. If the clean side is dirty, all the dishes that you wash in the machine will get dirty once you take them out.
7. Check chemical levels for dish machine throughout shift and fill/replace when needed.
8. Break down dish machine and clean throughout your shift as needed.
9. Keep dish machine wiped down throughout your shift.
10. Empty catch tray often and clean underneath, you do not want excess food and debris to build up in this pan.
11. Spray/wipe down walls of dish-room throughout your shift. Get with supervisor if a cleaning solution is needed and one will be provided.
12. Keep up with the plates above the production line in the kitchen. These are the most important dishes in the kitchen. We must have plates to serve our food on.
13. Keep all areas of the kitchen clean by sweeping, mopping, scrubbing, etc..; this includes the kitchen line, dish room, expo line and server station.
14. Check second floor cooler every shift and sweep/mop if need be.
15. Keep up with all trash and boxes throughout your shift. Always remember to place another bag in the trash can before taking the trash out. Each station cannot be left without one during business hours.
16. Change sanitizer buckets every 4 hours; unless they are dirty and need to be changed sooner.
17. Refill ice in drink station when needed.
18. Change out drink bibs when they are low and need replaced. Rotate bibs using the oldest date firs. Wipe down all lines every time that you change a bib so that syrup does not build up on the lines and attract bugs. Clean the nozzles inside and out.
19. Complete any additional duties designated by Manager, Supervisor, or Chef on duty.
20. Help clean the Agua kitchen as directed when needed.
21. Make sure that all duties are completed at end of shift (dishes, trash, boxes, sweeping, and mopping). The kitchen should look the same way as when you arrived for the beginning of your shift.
22. When using a mop bucket, dump and replace with clean water after each use and change mop head as needed. Dirty water does not need to be left in the mop bucket throughout your shift.
23. Check linen bag throughout and at the end of your shift. If the linen bag is full remove and replace with an empty one located in the storage closet. Dirty towels are to be taken, in linen bag, to the storage closet located by the stairwell next to HR.
24. Retrieve any product for production in the kitchen if needed.

The following activities are normally required to perform these functions: walk, stand, bend, read, write, eye to hand coordination, depth perception and effective verbal communication.

HAZARDS: Include, but are not limited to: back strain, high noise level, exposure to heat, and sore feet.