Entry Level Cook & Steward

Essential Duties and Responsibilities

• Prepare ingredients for cooking, including washing, cutting, and measuring food items when required. 
• Assist in the preparation and cooking of menu items according to hotel recipes and standards.
• Maintain proper food handling, storage, and sanitation practices.
• Set up and stock workstations with necessary supplies.
• Assist with banquet and catering food preparation as needed.
• Ensure food quality, portion control, and presentation standards are met.
• Clean and maintain kitchen equipment, work areas, and storage spaces.
• Follow all health, safety, and company policies.
• Assist with receiving and storing deliveries.
• Work collaboratively with kitchen staff and other hotel departments.
• Wash and sanitize dishes, glassware, cookware, utensils, and kitchen equipment.
• Operate dishwashing machines safely and efficiently.
• Maintain cleanliness of kitchen floors, walls, storage areas, and loading docks.
• Remove trash and recycling from kitchen and food service areas.
• Assist with setting up and breaking down banquet functions.
• Organize and store clean equipment and supplies.
• Support kitchen staff by ensuring clean tools and equipment are readily available.
• Follow all health, safety, and sanitation standards.
• Assist with receiving deliveries and stocking supplies as needed.
• Report maintenance or safety concerns to management.

Qualifications

• High school diploma or equivalent preferred.
• Previous cleaning, stewarding, or food service experience preferred but not required.
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Ability to lift up to 50 pounds and stand for extended periods.
• Strong attention to cleanliness, organization, and safety.

Key Competencies

• Dependability and punctuality
• Teamwork and cooperation
• Attention to detail
• Time management
• Ability to work in a fast-paced environment
• Commitment to guest satisfaction through cleanliness and support of hotel operations