Utility Steward

About the role

Since 1916, the Omni William Penn Hotel has been a landmark of elegance in downtown Pittsburgh, welcoming movie stars, politicians, world leaders, professional athletes, and business icons. Our associates are the heart of our success, fostering an All In culture where respect, gratitude, and empowerment are part of every day. We offer a supportive environment with training and mentoring opportunities, dedicated teammates who take pride in delivering exceptional service, and a workplace where your contributions truly make a difference.

Responsibilities

• Ensure all equipment and food required for functions is available to waiters at appropriate times
• Maintain heart-of-the-house operations by operating dishwashing machines, scrubbing heavy cookware, and sanitizing kitchen areas
• Ensure food and beverage teams have clean service ware, manage trash disposal, and safely transport heavy catering equipment across the property
• Work closely with the Banquets and Outlets department, including kitchen and banquet teams
• Wash and clean all cookware from kitchen production areas in accordance with Omni Standards
• Prepare for functions on shift
• Ensure a safe workspace, adhering to health and safety standards
• Maintain sanitization, keeping clean and organized spaces for the hotel
• Set up and breakdown stations
• Assist with plate-up
• Perform after-function breakdown
• Maintain a high standard of cleanliness in all back-of-house areas in accordance with the Department of Health
• Run food to banquet spaces
• Clean pots, pans, and all other cookware utensils
• Keep cookware washing area clean and neat
• Store cleaned items in proper locations
• Keep kitchen floor area clean and free of debris
• Complete other duties as assigned

Requirements

• Ability to work in a fast-paced environment
• Strong attention to detail
• Ability to stand for long periods of time and maintain physical mobility
• Positive attitude and willingness to work as a team
• Excellent communication skills
• Must be available all shifts and all days, including Monday through Sunday

Physical Requirements

Lifting/Pushing/Pulling/Carrying

• Dish racks: 10–15 pounds
• Trash cans: 50–70 pounds
• Bus pans: 10–15 pounds
• Pushing queen marys: 75% of time
• Lifting approximately 50 pounds

Bending/Kneeling

Bending is necessary for dish rack stacking, storing of equipment/dishware, unloading queens, mopping/sweeping floors, and cleaning ovens.

Mobility

Full range of mobility required. Ability to travel 30–50 feet on a regular basis throughout the day (75% of time).

Standing

Continuous standing usually all day during service hours.

Climbing

Climbing stairs or ladders up to approximately 15–20 steps approximately 5% of work period (approximately 8 hours). Ability to climb a ladder to wash walls.

Driving

No driving required.

Work Environment

Inside 100% of work period (usually 8 hours).

Hearing/Vision/Speech/Literacy

• Hearing: minimal (need to hear equipment/timers and communicate with other staff)
• Vision: critical (must be able to inspect for cleanliness of dishware and kitchen)
• Speech: minimal (enough to communicate with staff)
• Literacy: minimal (only enough to ensure proper cleaning chemicals are used on dishware)

Chemical/Agents Used

• Dishwashing chemical
• Sanitation chemicals
• All-purpose cleaners (75% of time)

Protective Clothing

Rubber gloves, back supports, protective eyewear, safety shoes — approximately 100% of 8 hours.

Equipment Operation

• Dishwasher: 75%
• Garbage disposal: 25%

Working Environment

Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures. Exposure to Food and Beverage hazardous cleaning chemicals. Exposure to food items and beverages.

Tools and Equipment

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

Additional Information

This is a union position. Must be available to work all shifts, Monday through Sunday.