Steward I

JOB PURPOSE:

The primary purpose of this line position is to ensure that the kitchens and public areas are cleaned, well maintained and organized at all times. As well as the maintenance and safeguarding of small wares and operational equipment, all within the Health Department and University’s standards. 

DUTIES & RESPONSIBILITIES:

The position of Steward I is required to perform a variety of tasks including, including but not limited to, the following: 

• Issue and restock all cooking utensils, small equipment, china, flatware, glassware, linen, napkins, jackets, tablecloths, etc. These items will be issued and returned by signed requisitions only and must be the responsibility of the faculty member or paid kitchen and dining room provider; 
• Perform routine duties of setting up and maintaining a clean and sanitary environment in the Food and Beverage area of the College of Tourism, Hospitality, Culinary Arts & Leisure Management. (All set-ups must be in place at least one hour prior to the scheduled times for classes or events to begin, e.g., locked cages with full set up per requisition for next class). 
• Set-up and break down meeting rooms and catered functions as provided by Chief Steward or Head of Department for Food and Beverage; 
• Issue and re-stock tables after functions; 
• Maintaining dining-room, bar and service areas in a clean and sanitary manner and in accordance with established standards and best practice; 
• Operation of dish machine for all classes and functions and maintaining a clean and sanitary area; 
• Record, package and follow-up on linens for laundry service; 
• Maintaining storage area in a clean and sanitary manner; 
• Provide stewarding services, in accordance to approved schedules as presented in writing, for all classrooms, kitchen, classes, and functions scheduled for each semester; 
• Assist with janitorial cleaning and sanitizing during functions (depending on the size of the function); 
• Ensure that all equipment is accounted for on a quarterly basis and that systems are in place to prevent loss, damage or theft. 
• Liaise regularly with the Chief Steward in the fulfillment of duties;
• Carrying out their responsibilities with no exception unless otherwise over-ruled in writing by the Head of Department for Food and Beverage and/or the Chairperson, THe CALM.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Possess good written and oral communication skills; 
• Be a team player and demonstrate initiative; 
• Be able to lift at minimum fifty (50) pounds; 
• Prioritizes and works efficiently with limited supervision; 
• Must have a strong sense of professionalism 

CONDITIONS OF EMPLOYMENT:

• Must have a valid driver’s license; 
• Able to work days, evenings and/or weekends; 
• Must have a valid Health Certificate; 
• Be able to work flexible hours, work with minimal supervision.

QUALIFICATIONS:

• Passes at B.G.C.S.E. level in English Language and Mathematics or Arithmetic with "C" Grades, OR satisfactory performance on U.B.'s literary/numeracy test. 

Requested Information:

Interested applicants should submit the following electronically to the Human Resources Department Application Portal (Use the Position Listing to select the job opening). The following documents are required to complete the application: 

• A cover letter of interest (highlighting work experience and accomplishments relevant to the position); 
• Current Curriculum Vitae or Resume; 
• Copies of Qualifications and Certificates 
• At least three (3) written professional references. 

The above statements are intended to describe the general nature and level of work being performed.

They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the Steward I.