Under the direction of the Supervisor, the Steward is called upon to serve and assist in several areas of guest service in the kitchen and dining hall, including but not limited to, dishwashing, including pots and pans, provides back-of-the-house and front-of-the-house support, provides a clean and neat dining room facility, and any combination of these positions in the course of a work day. The Steward must be very flexible in performing job duties and assuming a variety of job duties while maintaining a courteous, friendly, and helpful attitude toward all guests.
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Set-up dish room and equipment to receive dirty dishes and utensils.
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Clean all dishes, including pots and pans.
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Return all clean dishes, pots, pans, etc. to their proper storage place throughout the shift.
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Maintain cleanliness in the dish room throughout the shift and clean thoroughly at the end of each shift.
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Make sure dining rooms are stocked with the proper amount of plates, glasses, cups and silverware. Restock ice, beverages, serving utensils etc. as needed.
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Maintain trash cans to be free of debris and clean inside and outside, including interior and exterior trash cans.
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Clean up spills in the dining room to ensure the safety of guests and employees.
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Clean floors, wipe down tables, hood filters, kitchen equipment, restrooms and dining room on a regular daily basis.
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May assist with the receiving of products, putting items away in dry storage or freezer and rotating product.
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Assist culinary staff in the kitchen as needed.
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Set up and clean up food stations for meal service.
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May assist with serving and plating food for guests.
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Performs other duties as assigned, which are reasonably within the scope of the job.
Work Schedule
Work shifts will be assigned during regular Residential Dining Hall operating hours, which are generally Monday through Sunday from 6:00AM to 10:00PM. Shifts may vary to include mornings, afternoons, evenings and nights. Some campus closure dates, holidays, and special events are required based on contractual obligations. Peak activity occurs during academic semesters, with reduced hours during academic breaks, depending on operational needs. The employee must be available to work a minimum of 20 hours during the academic semesters; however, work is activity-dependent, and there may be weeks with little or no scheduled hours. Additional hours may be scheduled during peak event periods.
Physical Demands
The employee must be able to stand and maintain a steady pace of mobility throughout the majority of their shift. Frequent use of hands and fingers is required to handle various serving equipment, including plates, tongs, spoons, and ladles. The employee must regularly lift and/or move items weighing between 40–50 pounds. Extended periods of standing and walking are expected, and the role may occasionally require sitting, climbing, balancing, bending at the waist, pushing or pulling, reaching above shoulder level, stooping, and kneeling. Movement between different operating locations on campus may also be necessary. Compliance with University and Beach Shops policies and procedures is required at all times.
Work Environment
The employee is regularly in a traditional dining service and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled in the dining room, to humid/hot climate in the kitchen area and dish room, and extreme cold temperatures in the refrigerator. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils. Regularly works with chemicals used in cleaning and sanitizing equipment and all kitchen areas.
Education and/or experience
The employee must be 18 years of age or older. High School Diploma or High School Equivalent is preferred. The employee must have experience in maintaining and operating floor cleaning equipment.
Certificates, Licenses, Registrations
The employee must have the California Food Handler Card OR the ability to obtain the CA Food Handler Card within the first 30 days of employment.
Knowledge and Abilities
The employee must demonstrate proficiency in both written and verbal communication in English. The employee must have the ability to follow written and verbal instructions regarding safety procedures. The ability to understand and comply with University and Beach Shops policies and procedures is required.
Note: This job is a union position. Please contact Human Resources if you have any questions
