We invite you to join the world of hospitality at Sheraton Suites Calgary Eau Claire as our new Steward. The Steward plays an essential role in supporting the Culinary and Food & Beverage teams by maintaining a clean, organized, and sanitary kitchen environment while ensuring all equipment, utensils, and service ware are available to support efficient hotel operations. **Key Responsibilities** Stewarding Operation - Maintain a high level of cleanliness and sanitation throughout the kitchen, including all surfaces, work areas, floors, sinks, and equipment. - Wash and sanitize dishware, glassware, cutlery, cooking equipment, vessels, and other kitchen items using established procedures. - Operate and maintain cleaning equipment, including dishwashing machines, sinks, and other stewarding equipment. - Ensure proper storage and organization of all clean dishware, glassware, cutlery, equipment, and supplies when not in use. - Maintain proper storage, handling, and use of all cleaning chemicals and associated products. - Assist with the cleaning and maintenance of kitchen equipment and back-of-house areas. Kitchen and Function Support - Assist with the setup and breakdown of restaurant, banquet, and function requirements, including plate orders, equipment, and service ware. - Ensure adequate supplies of clean and sanitized equipment and service ware are available throughout service. - Assist with the transportation and organization of equipment, dishes, supplies, and other items throughout back-of-house areas. - Support the Culinary and Food & Beverage teams during high-volume service periods and special events. - Assist with receiving, storing, and organizing kitchen supplies as required. Waste and Sustainability - Manage garbage, compost, and recycling stations and dispose of materials according to hotel procedures. - Maintain clean and organized waste disposal areas. - Follow hotel sustainability and waste-reduction practices. Team Collaboration - Work effectively both independently and as part of the Culinary, Banquet, Restaurant, and Stewarding teams. - Communicate equipment shortages, maintenance concerns, and operational issues to the appropriate leader. - Demonstrate flexibility and willingness to assist other areas as operational requirements dictate. - Maintain a professional, respectful, and service-focused approach when supporting fellow Colleagues. Safety, Sanitations and Compliance - Follow all hotel policies, procedures, service standards, and workplace health and safety requirements. - Follow established food safety, sanitation, chemical handling, and cleaning procedures. - Maintain proper sanitation practices to prevent cross-contamination and support a safe food service environment. - Safely operate dishwashing and cleaning equipment and follow all associated operating procedures. - Report equipment defects, safety hazards, spills, and maintenance concerns promptly. - Previous hotel and/or restaurant experience is an asset. - Understanding of food safety, sanitation, and hygiene practices. - Ability to work effectively both independently and as part of a team. - Passion for maintaining a clean, safe, and organized working environment. - Excellent organizational skills with strong attention to cleanliness and detail. - Highly responsible, reliable, and punctual. - Ability to follow instructions, established procedures, and safety standards. - Ability to wo