Kitchen Steward (Park City, UT)

Company & Property Description

Nestled snugly in the heart of Deer Valley in Utah's Wasatch Mountains, the Goldener Hirsch Inn and Residences is just steps from the Silver Lake Express lift and ski access. You can also easily set off hiking, and biking on the trails, and soak in the spectacular views of Bald Eagle Mountain. The Inn features just 18 rooms, and the Residences showcases 49 newly renovated rooms, allowing us to offer you the ultimate in intimate, personalized service alongside five-star amenities--including European king beds, plush robes and slippers, and an acclaimed restaurant consistently attracting rave reviews.

Named after the Hotel Goldener Hirsch in Salzburg, Austria, the Goldener Hirsch Inn is Deer Valley’s premier small luxury hotel. It opened in 1991 by the Countess Harriet Walderdorff, the grand dame who changed Europe's sense of "Luxury accommodations" from overt extravagance to a casual, yet sophisticated style.  The hotel's décor and ambience were influenced by her introductions to the same Austrian furniture makers as the original hotel.  We love her style, and we know you will, too.

We create individual experiences for our guests, and focus on exceptional guest service and minute attention to detail. This has earned our Deer Valley luxury hotel numerous awards and ensures you feel like the VIPs you are--from the moment you arrive, and even beyond your departure.

Come and enjoy our award-winning restaurant which has earned a wide range of accolades including Best of State in 2016, “Extraordinary” from Zagat, and Top Restaurant recognitions from Condé Nast Traveler, Salt Lake Magazine, The Park Record and Salt Lake Tribune. 

Relax and refresh by the fire in the AlpenStubé after a day of skiing, hiking, mountain biking, or shopping--or retreat to the secluded third floor lounge for delicious steaming hot chocolate and decadently warm cookies.

Most recently, the Hirsch was again selected by the World Ski Awards in 2020 as the Best Ski Boutique Hotel in the United States. The Goldener Hirsch has been a AAA Four Diamond awardee since 2008. We strive to provide you the dedicated service that continue to earn these awards.

ROLE SUMMARY

Our stewards core role is to assist kitchen staff with any and all duties needed to execute and clean the kitchen before, during, and following meal service, with special emphasis on maintaining clean dishes, service items, and cooking implements.

The Steward always works under pressure and should expect results of great timely quality. The pressure is constant in their day to day work. Punctuality, responsibility, delivery, cooperation and a sense of urgency and a lot of desire to excel are mandatory for a Steward. The current dynamics of the hotel requires this position to have high availability to work and flexibility in scheduling. The position requires being available to execute functions not considered in the descriptive functions of the position. 

CORE RESPONSIBILITIES

• Always achieve the satisfaction of our guests through operational support to the kitchen and service.

• Always maintain in perfect condition the different areas of the kitchen.

• Develop a clean work environment of excellent quality to meet the minimum standards.

• Handle cleaning products while taking the necessary precautions for each activity.

• Maintain the kitchen in optimal condition of hygiene, cleanliness, order, and safety.

• Perform activities adhering to the minimum quality standards of Goldener Hirsch.

• Avoid waste and poor handling of supplies to prevent the increase in cost.

• Always keep a neat image, since you work in food and beverage preparation areas.

• Must participate in the service practices that the members of Supervision provide to improve the operational processes.

• Actively participate in the hygiene management programs of Food and Beverages, ensuring safe standards are met within the kitchen among all kitchen staff.

• Attend and participate in Rally’s, departmental and general meetings.

• Responsible for the assembly, operation, and dismantling of the events at the hotel.

• Adaptation capacity to comply with priority changes in daily tasks.

• Report damage, maintenance problems or safety risks to the Executive Chef.

• Comply with all regulations of the Department of Health as necessary for the hotel.

• Organize and replenish work areas for the next shift as specified in departmental tasks.

Perform other duties as directed, developed or assigned.

QUALIFICATIONS

Required

• A genuine affinity for interacting meaningfully and positively with fellow Goldener Hirsch team members.

• Ability to remain calm during busy periods and treat our guests and our team members with respect.

• Professional, polished service, etiquette and protocol skills and knowledge.

• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding. 

• Current food handling certificate.

• Ability to communicate legibly.

Desirable

• High school graduate or equivalent and some college. 

• Certification of previous training in liquor, wine and food service. 

• Any previous experience running a fast-paced dishpit.

• Forbes Five Star Service Training/Experience

SKILLS

Required

• Ability to remain extremely alert while operating machinery and operating equipment.

• Ability to exercise physical effort in transportation equipment and utensils.

• Ability to withstand high temperatures, humidity levels and noise in work areas.

• Ability to withstand strenuous physical movements in the performance of work functions

• Ability to anticipate and understand guests’ service needs remaining calm and courteous.

• Ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time and make a concise decision in pressure situations. 

• Ability to focus attention on details. 

• Ability to follow instructions.

• Ability to maintain good coordination and timing while serving orders quickly. 

• Ability to endure abundant physical movements throughout the event and to exert physical effort in setting up rooms from to specific standards of each event

• Ability to work cohesively with co-workers as part of a team.

• Ability to communicate in English, both orally and in writing, using correct spelling and grammar. 

• Ability to provide legible written communication.

• Ability to stand and walk for up to 12 hours. 

Department: Culinary
This is a non-management position
This is a full time position