Steward — All-Inclusive Resort, Buffet Restaurants

Responsibilities

• Operate industrial dishwashing machine (Hobart, Winterhalter, or similar) on continuous production cycle through peak service periods
• Wash, sanitize, and return to service all plateware, glassware, and silverware across multiple buffet restaurant outlets
• Clean heavy cookware by hand: stock pots, sauté pans, sheet trays, and large hotel pans used in buffet production
• Maintain dishwash area cleanliness to Distintivo H standard: floor scrubbing, equipment wipe-down between service periods, waste disposal
• Monitor dishwasher chemical dosing: verify detergent and rinse-aid levels, report machine faults or chemical shortfalls to stewarding supervisor
• Deliver clean plateware and cookware to kitchen stations between service periods without disrupting active cooking operations

Requirements

• Physical stamina for sustained high-volume manual dishwashing in hot, humid conditions
• Industrial dishwasher operation experience preferred — will train
• Reliability and punctuality: missing a steward shift in peak service directly disrupts kitchen production
• Basic understanding of food-safety hygiene in a commercial kitchen

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Three meals provided per shift
• Uniform and non-slip kitchen footwear
• Hotel Zone transport service

Work environment

High-volume resort kitchen environment. Fast-paced, hot, and physically demanding — one of the most operationally critical support roles in a large resort's F&B operation.

About the role

The buffet restaurant that seats 600 guests for breakfast turns over every plate, glass, and piece of cutlery in that room multiple times before the buffet closes. The steward running the rack conveyor at the back of the kitchen is the reason that's possible. Without the continuous clean supply coming out of the dishwash area, the buffet stops — and in a large all-inclusive, that's not an option.