Steward and Utility Worker

This is a hands-on, working role coordinating daily stewarding and utility tasks such as dishwashing, sanitation, equipment care and supply distribution. The postholder leads by example alongside the stewarding crew to maintain a clean, safe and organised kitchen and dining environment so that dining, catering and concessions service run smoothly. While not a supervisory position, it serves as the point person for the stewarding crew during shifts and supports the Chef Manager by guiding workflow and ensuring standards are met.

• Lead by example in stewarding and utility tasks, setting the pace and maintaining high work standards.
• Serve as the point of contact for the stewarding team during shifts, relaying needs and updates to the Chef Manager and keeping team members organised and focused on assigned tasks.
• Assist with onboarding and training new stewarding staff in proper cleaning, sanitation and safety practices.
• Wash dishes, pots, pans, utensils and trays using commercial dish machines and sinks, and clean and sanitise dish storage areas, prep tables, refrigerators, walls and other food service surfaces.
• Sweep and mop kitchen floors at designated intervals, clean up spills immediately, and empty, clean and wash all trash receptacles and kitchen mats.
• Steam clean or hose out garbage cans in designated areas and ensure compliance with all sanitation and food safety standards.
• Operate dishwashers, sanitisers, trash compactors and glass crushers.
• Transport supplies, linens and equipment between the kitchen, warehouse, laundry, concessions and catering locations, and assist with stocking shelves, replenishing items and organising storage areas.
• Support food and beverage operations by assisting with line prep, dining room service, concessions operations or catering tasks, including setting up and breaking down food service areas, tables and equipment for events and assisting with loading and unloading deliveries.
• Report sanitation, safety or equipment issues promptly to the Chef Manager and perform additional duties as assigned by Food & Beverage leadership.

• Ability to work flexible hours, including nights, weekends and holidays.
• Ability to lift, move and carry loads up to 50 lbs safely.
• Physical stamina and mobility, including the ability to stand, reach, kneel and bend for long periods.
• Ability to obtain and maintain a valid food handler certification.
• Strong communication, time management and teamwork skills.
• Ability to follow directions and adapt to shifting operational needs.

• High school diploma, GED or equivalent experience preferred.

• Discounts on MLB and JRTC merchandise.
• Complimentary or discounted tickets to special events at JRTC.
• JRTC Employee & Family appreciation events.