Steward/Prep Cook ("Lava Platos y Preparador/a de Cocina")

POSITION PURPOSE Clean, transport and store all pots and pans, silverware, glassware, and china used in the food and beverage operations in a clean and orderly manner.
Assist with prepping, plating, and serving food and beverage goods.
ESSENTIAL RESPONSIBILITIES Clean and sanitize all china, glassware, silverware, flatware, pots, and pans in the resort.
Operate commercial dishwashing machine and maintain a hygienic working environment in accordance with hygiene regulations and company standards Ensure all food and beverage outlets have the necessary amounts of all items to properly open their shifts and that there are sufficient racks in which to place dirty dishes, silver, pots, and pans.
Ensure that all spills and breakage are attended to immediately and proper safety procedures are followed.
Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables, and floors.
Removes and disposes bags from trash receptacles.
Participate in the deep cleaning of the outlet.
Report any maintenance and/or hazard issues to the supervisor on duty.
Assists service team as necessary to meet and exceed guest expectations.
Assist in receiving orders and storing orders in the appropriate locations while adhering to health and safety standards.
Assist with prepping, plating, and serving food as requested by the Executive Chef or Sous Chef.
All other duties assigned by managers and supervisors.
SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect Supervisors.
PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside.
Temperature is moderate and controlled by hotel environmental systems.
Must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possible for one (1) hour or more.
Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 45 lbs.
as needed.
Must be able to push and pull carts and equipment weighing up to 250 lbs.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, both verbal and written.
Must be detail oriented with outstanding organizational and communication skills.
Must possess basic computational ability.
Self-driven and able to work independently.
Knowledge of table and bar service.
EDUCATION High school or equivalent education required.
EXPERIENCE Prior hospitality or restaurant experience preferred.
LICENSES OR CERTIFICATIONS Safe Server Alcohol & Food certification preferred.
GROOMING All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards.
Refer to the property specific required grooming and uniform standards policy.
ATTENDANCE Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position.
Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment.
Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities.
Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel.
In addition, attendance at all scheduled training sessions and meetings is required.
This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.