Kitchen Support Expert

POSITION SUMMARY

Kitchen Support Experts play an important role in support of several hotel functions. These associates may work across departments (e.g., kitchen, food and beverage, employee dining room) to support cleaning and basic kitchen preparation needs. Whether preparing fresh clean linen and spotless dining ware for guests to enjoy, operating and maintaining cleaning equipment and tools (e.g., dishwashing machines, hand wash stations), or transporting dishware across the hotel, these associates do whatever it takes to get the job done.

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. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards. 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. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

CORE WORK ACTIVITIES

Quality

· Be fully aware of all hygiene, health and safety procedures in accordance to the set up hotel standards.

· Reports any defect or damage immediately to the chief steward or supervisor.

· Regularly cleans copper, silver and stainless steel

· Complies with Marriott International environmental and sustainability initiatives and processes

· Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.

· Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).

· Receive deliveries, store perishables properly, and rotate stock.

· 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.

· Ensure clean wares are stored in appropriate areas.

· 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.

· Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.

· 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.

· Follows all hotel an departmental SOP’s

WORKPLACE HEALTH AND SAFETY

Associates will be accountable to their supervisor or manager for:

· Ensures all associates adhere to procedures relating to health and safety, hygiene and security, and know their duties in case of emergencies.

· Working in a safe and healthy manner and encouraging the safe behavior of their peers

· Taking reasonable care for the health and safety of themselves and others (associates, contractors, guests, members of the public) at the hotel.

· Keeping their work area safe, clean and tidy

· Accepting and abiding by, the intent and instruction of the WHS policy

· Participating in all WHS consultative meetings, emergency response rehearsals and reviews where necessary

People

· Contribute effectively to team work

· Respects all HACCP standards with regards to personal hygiene and grooming

· Participate in communication meetings as required