Stewarding - Caribe Royale Orlando Hotel

Scope of Position

The Stewarding Attendant is responsible for maintaining cleanliness and sanitation standards in all kitchens, back-of-house, and food service areas. This role supports culinary and service teams by ensuring a safe, hygienic, and organized working environment in compliance with health and safety regulations.

Position Requirements

• Professional demeanor appropriate for a resort environment.
• Previous experience in similar role and knowledge of basic food hygiene.

Responsibilities

• Ensure the kitchen/dish washing station is clean, well maintained and always organized.
• Clean and sanitize pots, pans, utensils, and other food preparation machines and equipment routinely used in the kitchen.
• Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
• Adhere to all sanitation guidelines.
• Collects and removes trash from all areas of the operation following established procedures.
• Dispose of waste as per the hotel standards and adhere to recycling guidelines.
• Wash, wipe, sort, stack dishes, and load/unload dishwasher.
• Clean, sanitize and close workstations.
• Ensure the waste bin area is kept clean and neat.
• Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
• Knowledge and proficiency in operating industrial dish washers.
• Check all chemical levels and inventory.
• Always practice proper food handling procedures, cleaning and storage of containers, use of cleaning chemicals & PPEs.
• Perform any other reasonable duties as required by management.

Education

• High school diploma or GED.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Able to handle high heat and moisture.
• Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques, proper chemical handling, and sanitation standards.

Physical Requirements

• Must be able to work in a fast-paced environment.
• Must be physically fit to lift, pull, and push items up to 50 pounds.
• Also requires reaching overhead/standing/walking/reaching and bending throughout shift.