Steward I

Aramark is looking to hire a Steward I to join an on-site kitchen and facilities team in St. Catharines, CA. This full-time role starts in the dishwashing and sanitation area, with room to grow as you learn the ropes in a busy service operation. Aramark’s culture centers on service and safety, and the company supports employees who want to develop new skills while delivering solid guest experiences.

As a global service provider active in 15 countries, Aramark emphasises consistent safety standards and dependable daily operations. The Steward I will contribute to keeping kitchens clean, equipment working, and assets secure, while following client requirements and company policies.

A day in the dishwashing station

In this role you’ll keep dishes, pots, pans, silverware, glasses, and kitchen utensils clean and sanitized, ensuring guests and colleagues have what they need. You’ll maintain the dishwashing area and the three-compartment sink, keeping everything orderly and sanitary. If equipment isn’t performing as it should, you’ll identify the issue and report it to management so it can be addressed. You’ll also take on light maintenance and custodial tasks, and you’ll stay positive and service-minded with guests, clients, and teammates. Adhering to Aramark’s safety and sanitation policies will be part of every shift, and protecting company assets will be part of your daily routine.

What you will need to bring to the job

• Solid understanding of basic sanitation procedures
• Ability to follow safety procedures when handling cleaning chemicals
• Flexibility to work varied hours, including evenings and weekends

Pay, schedule and practical details

The position is full-time and onsite in St. Catharines, CA, with a yearly pay range of 34,000.00 CAD to 36,000.00 CAD. The role requires a schedule that can include evenings and weekends as part of the shift pattern.

Advice for applicants

Lead your resume with your grasp of basic sanitation and any safety training you’ve completed, especially around hazardous cleaning chemicals, and include concrete examples from prior roles where you kept a dish area clean and organized.

When you describe your must-have skills, give a specific instance: a time you followed chemical safety protocols, maintained the dish station during a busy period, or helped safeguard assets by reporting issues promptly.

In the interview, be ready to walk through a typical shift in a dishwashing role, detailing how you manage the station, keep items sanitized, and communicate with teammates to handle high-volume periods with a constructive attitude.

Consider asking how Aramark trains kitchen staff on safety and sanitation and how the team handles incident reporting and compliance with client requirements.