Steward

198 rooms and 8,821 sq. Ft. Meeting/event space.

Amenities include: ocean views, beachfront access, restaurant & bar, outdoor meeting space, fitness center, rooftop lounge, outdoor pool.

Just steps from Doheny State Beach and minutes from I-5, this pet-friendly property offers guests easy access to local attractions and Dana Point Harbor’s shopping and dining. Combining coastal charm with modern amenities, it provides an engaging environment for hospitality professionals serving both leisure and business travelers, ideal for leaders who enjoy blending a resort-adjacent lifestyle with efficient operations.

Pay Range:

$18.00-$24.00

Job Description

Job Title: Steward/Dishwasher

Department: Kitchen                                                   

Supervision Exercised: N/A

Supervision Received: Executive Chef, and Sous Chef

Job Summary: The Dishwasher/Steward is responsible for general and specific cleaning task in the kitchen areas, including transporting and cleaning cooking utensils and service ware in order to provide kitchen staff with appropriate equipment.

Job Duties include the following:

Operations:

• Promptly and carefully sort soiled ware so that it can be put through the dish or pot machine properly.

• Maintenance of dish areas, ensuring machine is working properly for washing of tabletop and kitchen pots/pans.

• Thorough understanding of dish machine maintenance and operation for optimal use.

• Clean and dry floors to avoid slip/fall accidents.

• Clean, organize and maintain trash area on an ongoing basis.

• Clean, organize and maintain employee’s cafeteria.

• Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area.

• De-tarnish/polish silver for proper appearance.

• Separate and organize garbage and recycling as required.

• Set up and organize workstations with designated supplies and equipment: report shortages to supervisor. Replenish as needed.

• Able to understand MSDS sheets and know location of book.

• Support and participate in the recycling and sanitation programs.

• Watch for safety hazards and report them immediately to your Department Supervisor.

• Mop bar areas, clean drains, walk guest floors to pick up dishes.

Administrative & Communication:

• Label and store product deliveries as necessary.

• Effectively communicate with Kitchen Staff and Banquet Staff

• Report any hazards in the kitchen to Management and or Supervisor.

Minimum Requirements:

• Previous serving experience in a hotel setting such as Hilton, Marriott, Hyatt or another hotel brand. (Preferred)

• Knowledge of safe chemical and equipment handling required.

• Able to work with little or no supervision. Operate equipment such as, but not limited to, dishwasher, sprayer, and kitchen equipment

• Must have a flexible schedule and be available to work weekends, holidays and evening/morning shifts.

• Ability to satisfactory communicate in English with guests, management and co-workers to their understanding.

Necessary Licenses/Certifications:

• Must complete CA Food handlers Card training provided upon hire.

Position Disclaimer:
This job description reflects the general nature and level of work performed in this role and is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Management reserves the right to modify, add, or assign duties as necessary to meet business needs.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, and reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies, dish carts, banquet hot boxes from 15 to 50 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicers or other electrical equipment proper body balance is required.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.