STEWARD

a) Duties & Responsibilities  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.  Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.  Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.  Ensure the quality of the food items and notify manager if a product does not meet specifications.  Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.  Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).  Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.  Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.  Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.