Harvest Restaurant Steward

DUTIES & RESPONSIBILITIES

•    Clean and sanitize all china, glassware, silverware, flatware, pots and pans for the Ranch LB properties.
•    Ensure the restaurant and banquet kitchens have the required amounts of dishware for each shift, and sufficient Queen Mary carts and racks to place dirty dishes, silverware, pots, pans, etc. on. 
•    Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors.
•    Empty trash continuously to ensure cleanliness. 
•    Assist with food prep duties as needed. 

NOTE: This description is not intended to be all-inclusive.  Other related duties may be assigned as required in addition to the principal duties outlined above.  

SUPPORTIVE FUNCTIONS  

In addition, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of The Ranch Laguna Beach.
•    Assist with setting up banquet buffet displays and equipment.
•    Drive golf carts 
 

REQUIREMENTS FOR THE POSITION

Education and Licensing

•    High school or equivalent education required.  Ability to obtain and/or maintain any government required licenses, certificates or permits.

Skills and Experience

•    Prior experience as a steward in a full-service restaurant or resort.

Grooming

•    All team members must maintain a neat, clean and well-groomed appearance per The Ranch standards.

Competencies

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

•    Must be able to speak, read, write and understand the primary language(s) used in the workplace.
•    Must be able to read and write to facilitate the communication process.   
•    Requires good communication skills, both verbal and written. 
•    Must possess basic computational ability.   
•    Knowledge of The Ranch operations, its services, and facilities.
•    Ability to read recipes and follow their instructions.
•    Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.

PHYSICAL DEMANDS

•    Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
•    Must be able to stand and exert well-paced mobility for up to 8 hours in length.
•    Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, pots and pans and trays of food or food items, on a regular and continuing basis.   
•    Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.
•    Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. 
•    Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
•    Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
•    Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
•    Requires manual dexterity to use and operate all necessary equipment. 
•    Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
•    Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. 
•    The worker is subject to noise.  There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

OTHER
Regular attendance is essential to the successful performance of this position. Irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the fluctuation in business levels in the hospitality industry, team members may be required to work varying schedules to reflect the business needs of The Ranch. In addition, attendance is required at all scheduled training sessions and meetings.

Upon employment, all team members are required to fully comply with company rules and regulations for the safe and effective operation of The Ranch’s facilities. Team members who violate The Ranch rules and regulations will be subject to disciplinary action, up to and including termination of employment.

This description is intended to indicate the typical kinds of tasks and levels of difficulty that are required of positions given this title. This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of team members under their supervision.

Flexibility with working hours and on-call rotation.