Overnight Utility Steward

About the Role

Join the team at the Omni William Penn Hotel, a landmark of elegance in downtown Pittsburgh since 1916. We foster an "All In" culture where respect, gratitude, and empowerment are part of every day. This role is essential to maintaining the cleanliness of all kitchen areas and equipment, ensuring a safe and sanitary environment for food preparation and service.

Responsibilities

• Transport soiled dishware, china, glassware, and other items from specified areas to the dish machines.
• Clean and sanitize all dishware, china, utensils, glassware, and kitchen equipment.
• Clean and sanitize all kitchen areas, including floors, walls, and surfaces.
• Operate dishwashers, garbage disposals, and other kitchen equipment.
• Handle and use cleaning chemicals safely and appropriately.
• Complete other duties as assigned.

Tools and Equipment Used

• Coffee maker/urn
• Beverage machines
• Bus trays
• Dishware, silverware, glassware
• Queen-mary cart
• Broom, mop, bucket, cart

Work Environment

• Interior of the hotel, primarily in Food and Beverage areas.
• Exposure to humidity, extreme temperatures, and hazardous cleaning chemicals.
• Exposure to food items and beverages.
• Inside work environment 100% of the time (typically 8-hour shifts).

Physical Requirements

• Lifting/Pushing/Pulling/Carrying: Essential functions include:
  • Dish racks: 10-15 pounds
  • Trash cans: 50-70 pounds
  • Bus pans: 10-15 pounds
  • Pushing queen-mary carts: 75% of the time
• Bending/Kneeling: Required for dish rack stacking, storing equipment/dishware, unloading carts, mopping/sweeping floors, and cleaning ovens.
• Mobility: Full range required; ability to travel 30-50 feet regularly throughout the day (75% of the time).
• Standing: Continuous standing during service hours (typically all day).
• Climbing: Climbing stairs (15-20 steps) approximately 5% of the work period (around 8 hours).
• Hearing/Vision/Speech/Literacy:
  • Hearing: Minimal (needed to hear equipment/timers and communicate with staff).
  • Vision: Critical (must inspect cleanliness of dishware and kitchen areas).
  • Speech: Minimal (enough to communicate with staff).
  • Literacy: Minimal (enough to ensure proper use of cleaning chemicals).

Chemicals and Protective Gear

• Chemicals Used: Dishwashing chemicals, sanitation chemicals, and all-purpose cleaners (used 75% of the time).
• Protective Clothing: Rubber gloves, back supports, protective eyewear, and safety shoes (worn approximately 100% of the 8-hour shift).