The Steward is responsible to clean the entire kitchen area, cook ware, plates, glass ware and silverware and cutlery. Essential Job Functions include but are not limited to: • Use correct cleaning chemicals for designated items, according to OSHA regulations. • Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift. • Clean the total kitchen including food service carts, walk-in coolers, freezers, service elevators, and loading dock area. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Perform ware-washing tasks on soiled dishes from the restaurant, banquet, and room service outlets, through the use of the dish machine. • Perform the tasks required for washing pots, pans, and other equipment which must be washed by hand in the pot sinks. • Maintain the dish machine. • Perform routine daily maintenance of kitchen. • Clean and polish silver and copper chafing dishes, trays, etc.; burnish all silver as necessary. • Sweep and mop the kitchen floor as necessary to maintain a sanitary environment for food preparation. • Report any damages, maintenance problems or safety hazards to the supervisor. • Adhere to all Health Department, sanitation and safety regulations as required by the hotel.• Remove all garbage, boxes, etc. from the main kitchen and purchasing area as necessary. • Maintain food and beverage service equipment in an organized manner. • Plate hot banquet food as required.