Steward

2 weeks ago


Toronto, Canada Marriott International Full time

**Job Number** 22198419

**Job Category** Food and Beverage & Culinary

**Location** W Toronto, 90 Bloor Street East, Toronto, ONT, Canada VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Non-Management

**JOB SUMMARY**

Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pots scrubbing station, and trash compactor. Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment. Receive deliveries, store perishables properly, and rotate stock. Ensure clean wares are stored in appropriate areas. Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean dishes. Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing. Rack and spray all racked items with hot water to loosen and remove food residue. Sort, soak, and wash/re-wash silverware. Breakdown dirty bus tubs. Empty and maintain

trashcans and dumpster area. Clean and mop all areas in assigned departments. Dispose of glass in the proper containers. Break down cardboard boxes and place them and other recyclables in the recycle bin.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended

period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

**PRIMARY DUTIES & RESPONSIBILITIES**

**Dishwashing Activities**
- Ensure clean wares are stored in appropriate areas.
- Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and

unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher

malfunctions as required.
- Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.
- Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.
- Rack dirty items (silverware, plateware, etc).
- Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.
- Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
- Allow cleaned items to air dry.
- Spray all racked items with hot water to loosen and remove food residue.
- Sort and soak silverware.
- Breakdown dirty bus tubs.

**Sanitation and Maintenance**
- Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor.
- Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.
- Keep hand wash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.
- Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
- Wash and disinfect kitchen and storeroom areas including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
- Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.

**CRITICAL**

**Maintenance, Sanitation, and Cleaning Activities**
- Empty full trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.
- Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters in dish room, tops of

chemical bottles, outside of the dish machine, dish room door and walls, bus carts).
- Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.
- Organize supply rack, including pots, pans, serving spoons, utensils, etc.
- Dispose of glass in the proper containers.
- Break down cardboard boxes and place them and other recyclables in the recycle bin.
- Keep sanitation closets locked and shut.

**CRITICAL TASKS**

**TASKS**

**Safety and Security**
- Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
- Follow company and department safety and security policies a


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