Hotel Steward - Elysee New York

ABOUT ELYSÉE NEW YORK 

Elysée New York is entering a new chapter as an intimate luxury boutique hotel in the heart of Midtown Manhattan. The hotel blends the elegance of a historic New York residence with the warmth and cultural spirit of a European luxury hotel, delivering a guest experience built on genuine hospitality, considered detail, and quiet discretion. Elysée New York by Wunderkind Hotels is managed by Crescent Hotels & Resorts, one of North America's leading hospitality management companies. 

ABOUT SALON SANSSOUCI 

At the heart of Elysée New York is Salon Sanssouci, the hotel's intimate, residential-style lounge, inspired by the elegance and relaxed hospitality of Sanssouci Palace in Potsdam, Germany. More than a hotel lounge, Salon Sanssouci is the social and cultural living room of the hotel, which has been a New York City icon for 100 years. Salon Sanssouci is a place where guests begin their morning, gather throughout the day, and settle into evening conversation. True to its French meaning “without worries,” Salon Sanssouci carries the details, so guests never have to. The experience is refined but never formal, handled with warmth and discretion. 

POSITION OVERVIEW 

Elysée New York is seeking a dependable, detail-oriented Steward to maintain the cleanliness, sanitation, organization, and availability of china, glassware, silverware, cookware, utensils, and kitchen equipmentacross Salon Sanssouci and the hotel's food and beverage operations. Reporting to the Executive Sous Chef, Food and Beverage Management, and the Director of Operations, this individual ensures clean, properly sanitized service items are ready whenever Culinary and Salon Sanssouci teams need them. The Steward upholds Leading Quality Assurance and Forbes 5-Star standards behind the scenes, safeguarding the quality guests never see but always feel, and maintains a safe, clean, and efficient work environment in compliance with hotel, brand, and health department standards. This position requires flexibility across mornings, afternoons, evenings, weekends, holidays, and extended hours based on business demands. 

ESSENTIAL JOB FUNCTIONS 

DISHWASHING AND SANITATION 

• Operate commercial dishwashing equipment safely and efficiently to wash, rinse, sanitize, and organize dishes, glassware, flatware, cookware, utensils, trays, smallwares, and kitchen or service equipment according to established procedures. 

• Sort, scrape, rinse, wash, sanitize, dry, and properly store dishes, glassware, flatware, pots, pans, smallwares, and food-preparation equipment. 

• Inspect cleaned items to ensure they are free of food residue, stains, grease, chips, cracks, and other damage before returning them to service or storage. 

• Monitor dish machine temperatures, chemical levels, and sanitizer concentrations according to manufacturer instructions, workplace procedures, and applicable health requirements; complete required temperature, sanitizer, and cleaning logs accurately. 

• Refill detergents, rinse agents, sanitizers, and other cleaning chemicals according to established procedures, using them safely and in accordance with product labels, Safety Data Sheets, and training requirements. 

INVENTORY, TRANSPORT, AND STORAGE 

• Maintain an adequate supply of clean dishes, glassware, flatware, cookware, utensils, and service equipment for kitchens, dining areas, and other food and beverage service needs. 

• Transport clean and soiled service items safely between dish areas, kitchens, dining rooms, service areas, and storage locations. 

• Rack, stack, organize, and store dishes, glassware, flatware, cookware, and service equipment properly to help prevent breakage, contamination, and loss, maintaining separation between clean and soiled items. 

• Receive, organize, and store dishes, glassware, flatware, cookware, cleaning supplies, chemicals, and other operating equipment as directed, and monitor and report shortages, damage, or supply needs to management. 

KITCHEN AND FACILITY CLEANLINESS 

• Clean and sanitize dish machines, sinks, drainboards, sprayers, racks, carts, and surrounding work areas throughout the shift. 

• Wash and sanitize pots, pans, knives, cutting boards, food storage containers, smallwares, and larger kitchen equipment using approved procedures. 

• Sweep, scrub, and mop dish room, kitchen, prep, storage, and back-of-house floors, and clean walls, doors, floor drains, mats, shelving, carts, and trash containers as assigned. 

• Remove trash, food waste, grease, cardboard, glass, and recyclable materials from assigned work areas, transporting them to designated collection areas and helping keep those areas clean and orderly. 

• Clean spills promptly and place appropriate warning signs or barriers to help prevent slips, trips, and falls. 

• Assist with scheduled and assigned deep-cleaning projects, which may include ovens, grills, hoods, filters, refrigerators, freezers, walls, ceilings, storage areas, and other kitchen or back-of-house equipment. 

SAFETY AND TEAMWORK 

• Report broken equipment, plumbing issues, leaks, clogged drains, unsafe conditions, pest concerns, and maintenance needs promptly, and follow established procedures for handling broken glass, sharp objects, and damaged equipment. 

• Follow all food safety, sanitation, personal hygiene, chemical safety, equipment safety, and workplace safety procedures. 

• Assist kitchen, stewarding, and service team members with basic cleaning, organizing, receiving, food storage, and operational support when assigned and properly trained. 

• Assist with transporting, setting, replenishing, and breaking down dishes, glassware, flatware, cookware, and service equipment before, during, and after service periods or events as business needs require. 

• Maintain a professional appearance and positive, team-oriented attitude while working with coworkers, supervisors, vendors, and guests or customers when contact occurs. 

REQUIRED QUALIFICATIONS AND SKILLS 

• Working knowledge of commercial dishwashing equipment, sanitation procedures, and chemical safety practices, or the ability to learn them quickly. 

• Strong attention to detail and reliability, with the ability to maintain consistent quality under time pressure. 

• Ability to work efficiently and safely in a fast-paced, physically demanding back-of-house environment. 

• Ability to work both independently and collaboratively as part of the culinary and stewarding team. 

• Clear communication skills sufficient to coordinate with culinary and Salon Sanssouci teams and to report issues promptly. 

• Ability to obtain and maintain all required food handler certifications. 

• Ability and willingness to work a flexible schedule, including mornings, afternoons, evenings, shifts, weekends, holidays, and extended hours as business demands require. 

• Experience within the New York City luxury hospitality market. 

PHYSICAL REQUIREMENTS 

• Stand and walk for extended periods throughout the shift. 

• Frequently bend, stoop, kneel, squat, reach, twist, push, pull, lift, and carry. 

• Lift and carry up to 50 pounds regularly, and heavier items with assistance or approved equipment. 

• Push and pull racks, carts, trash containers, and equipment weighing more than 100 pounds. 

• Perform repetitive hand, wrist, and arm movements while washing, sorting, stacking, and storing items. 

• Work in wet, hot, humid, noisy, and fast-paced kitchen and dish room environments, with exposure to steam, hot water, cleaning chemicals, sharp objects, broken glass, and varying temperatures. 

• Safely navigate slippery surfaces and commercial kitchen equipment. 

COMPENSATION AND BENEFITS 

• Competitive salary, benefits package, 401(k) eligibility, professional development opportunities, and hotel travel benefits available through eligible programs. 

WHY JOIN ELYSÉE NEW YORK by WUNDERKIND HOTELS 

Joining Elysée New York is an opportunity to help shape the re-emergence of a legendary New York hotel and to build a new standard of intimate, personalized luxury hospitality. The Steward is the quiet foundation every guest experience depends on, work that is considered, essential, and built to last, on a platform toward future hotel leadership growth opporutnities. We invite candidates who believe that luxury is defined not by formality alone, but by generosity, discretion, and the ability to make every guest feel genuinely seen, to join us and help build a place where every guest, and every team member, belongs. 

EQUAL OPPORTUNITY STATEMENT 

Elysée New York Hotel, managed by Crescent Hotels & Resorts, is an Equal Opportunity Employer, including Protected Veterans and Individuals with Disabilities. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the applicable Know Your Rights notice from the United States Department of Labor. 

NOTE: 

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. 

Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.