RFI response
“Cleaning and keeping company's vehicles clean and organized" - this consists of removing trash, leftover food items, and debris from company vehicles, rinsing and cleaning vehicle exteriors, and wiping down surfaces and maintaining overall vehicle cleanliness. The tools/equipment used to perform these tasks are water hoses, trash bags, protective gloves, soap and cleaning solutions, degreasers, and towels, rags, and cleaning. "Assisting with basic food preparation." - this consists of washing, cleaning, and sanitizing fruits, vegetables, and other food items before use, peeling, trimming, slicing, dicing, and cutting vegetables, fruits, dairy products, and other ingredients, measuring/portioning ingredients for chefs and cooks, preparing simple ingredients by organizing garnishes, salads, and pre-portioned food items, transporting prepared ingredients and food products to designated kitchen or service areas, maintaining cleanliness and sanitation of food preparation, properly storing/labeling/rotating foop products in accordance with food safety standards, and assisting culinary staff by setting up ingredients and supplies required for meal preparation and service. Stewards will utilize cutting boards, kitchen knives and peelers, food storage containers, measuring cups and scales, colanders and strainers, food preparation tables, labels and marking tools, cleaning and sanitizing chemicals, gloves and other personal protective equipment (PPE). Stewards do not cook food. "Serving as needed." - this consists of plating food in a banquet setting and serving one component on a dish as part of a larger "conveyer belt" style of plating during a large banquet setting. Stewards would be working alongside other cooks and sous chefs, under supervision of the banquet chef, and would not be serving plates/food to members and guests. Original
Stewards will be responsible for following all F&B standard operating procedures, washing dishes and all cooking materials by machine or hand, maintaining kitchen work areas and equipment in clean condition, sweeping and scrubbing floors, removing all trash, recyclables and compost and taking it to the appropriate location, cleaning and keeping company’s vehicles clean and organized, loading/unloading trucks that deliver or pickup food and supplies, receiving and stocking supplies, storing perishables, and rotating stock, assisting with basic food preparation and serving as needed, preparing place settings, and setting banquet tables. Stewards may occasionally drive company vehicles to transport supplies and/or other employees when employee shuttles are not available. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is frequently required to bend, stoop, kneel, crouch, reach with hands and arms or operate a computer. The employee is frequently required to lift up to 40 pounds. The employee is constantly required to stand, walk, talk and hear. While performing the duties of this job the employee is constantly required to use hands and fingers to handle, organize or lift items. While performing the duties of this job the employee is constantly required to use their vision to perform an activity such as but not limited to determining the accuracy, neatness, attention to detail, and thoroughness of the work assigned. Schedule: 35 hours per week, with additional hours available during peak times, including OT. Work schedule can vary and can include morning, evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Work hours will vary by location, which can be early morning, morning, afternoon, evening or late evening. Example shifts: 8:00am - 3:00pm or 3:00pm - 10:00pm