Steward - Sage Hospitality

The Emporium Kitchen & Wine Market brought to Savannah by Sage Restaurant Concepts is located within Perry Lane Hotel. Stationed in the midst of Savannah’s historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues.Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you;whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure.

Perry Lane Hotel seeks welcoming, creative, and polished team members with a heart of service.We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs andexceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today!

The Perks:

• Sage Hotel Discounts Across the US
• SRC Restaurant Discount
• Marriott Discount
• Medical, Vision, & Dental Insurance
• 401K
• Free Shift Meal

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality

Under general supervision, provides the restaurant and kitchen with clean and sanitary ware.

• Gathers all dirty dishware from tubs brought to the dish room, rinses and stacks in dishracks, always clearing dishes of leftovers and trash in order to prepare for automated washing.
• Loads full dishracks on belt and ensures correct placement in accordance to the instructions for the operation of the machine. Operates automatic dish washing machine by using controls as instructed.
• Loads dishwashing solutions into automatic dispensers and regulates the output of detergents and chemicals to the dishwashing machine by monitoring and adjusting controls.
• Unloads clean dishes from racks after being processed through dish machine, inspects for cleanliness and carefully stacks in specified carts and shelves for the easy use by restaurant and kitchen staff.
• Manually scrubs pots, pans and other kitchen equipment that cannot be washed automatically, using detergents, scourers, and special solutions as required. Inspects for cleanliness, manually dries with hand towels, and puts away in correct places.
• Manually polishes all silver, stainless steel and pewter used in food service, using standard polishing cloth and products, in order to present clean and attractive equipment to diners.
• Maintains the automatic dishwashing equipment in good condition and working order in accordance with manufacturers' instructions in order to prolong the life of the equipment, prevent breakdowns and to meet mandated health compliance regulations.
• Keeps the dish room in clean and orderly condition at all times by sweeping, mopping, emptying trash, wiping counters and equipment and organizing shelves in order to maintain a sanitary work station and to meet mandated health compliance requirements.
• Mops kitchen floors as requested and at end of each shift, cleans all kitchen work surfaces as regularly scheduled by manager including walls, ceilings, hoods, vents and ovens.
• Gathers all trash cans from kitchen work areas at end of each shift and empties into outside trash compactor.
• Sweeps loading dock and kitchen entrance areas, clearing litter and debris to trash bins, for the safety of employees and purveyors.
• Performs other duties as assigned, requested or deemed necessary by management.

Education/Formal Training

None

Experience

None

Knowledge/Skills

• Must have basic knowledge of dishwashing.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to see minute objects at arm’s length, to read meters and controls.
• Must be able to bend, squat, crouching, crawling, reach and retrieve items from above head.
• Must be able to lift, push, pull and carry up to 50 lbs. to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
• Must be able to travel up to 300 feet and standing on a regular basis throughout the shift.
• Must be able to understand and follow verbal/written instructions and able to communicate.
• Must be able to perform multiple tasks at one time and able to pay attention to sound and sight details in crowded and noisy situations
• Must have the ability to keep breakage to a minimum by handling china, glassware and fragile equipment with care.

Environment

Prolonged standing, walking, lifting and carrying throughout entire shift in 95% indoor environment. Going in the freezer temperatures can be -10 degrees.