Steward — Large All-Inclusive Resort

Responsibilities

• Operate industrial dishwashing machine on continuous production cycle through multi-outlet resort F&B service: breakfast, lunch, dinner, and snack bar covers
• Maintain production pace to keep clean supply flowing to active kitchen outlets — understaffed dishwash directly delays kitchen production
• Clean and sanitize kitchen areas between service periods: floor scrubbing, equipment surfaces, food preparation tables
• Support buffet reload: transport and stage clean plateware, serving utensils, and hotel pans between dishwash area and restaurant buffet stations
• Maintain Distintivo H compliance documentation: daily temperature and chemical concentration logs for dishwasher operation
• Use only SEMARNAT-compliant cleaning chemicals — eco-certified resorts in the Riviera Maya corridor restrict cleaning product lists to biodegradable formulations

Requirements

• Industrial dishwasher operation experience preferred
• Distinitivo H temperature and chemical log familiarity
• Physical pace for high-volume resort dishwashing operation
• Environmental compliance awareness for restricted chemical use at eco-certified properties

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Three daily meals in resort staff canteen
• Uniform provided
• Resort transport service

Work environment

High-volume all-inclusive resort kitchen environment in the Riviera Maya. Continuous production dishwashing in a multi-outlet F&B operation.

About the role

The pace of an all-inclusive resort dishwash operation doesn't follow the usual restaurant rhythm of busy-then-quiet. An all-inclusive serves around the clock — breakfast starting at 7am, the pool bar running all day, dinner in three restaurants simultaneously, the snack bar open until midnight. The steward who can sustain production pace through a full shift is the essential infrastructure of a resort's never-ending food service cycle.