Stewarding Supervisor

Summary:
Job Overview : Assist Line Cooks and Food Runners with service needs. Wash all dishes, pots, pans, serviceware and glassware effectively while minimizing breakage. Assist with food preparation as directed by chefs. Assist in the maintenance and cleaning of the kitchen, restaurant and bar areas. Machine & Manual Wash all china, glass, silver, pots, pans utensils, equipment (both portable and stationary) and all floor, wall ceiling and other work surfaces. Maintain a clean, dry, orderly and safe work environment.

Reports To : Executive Chef, Sous Chef, Restaurant Manager, Director of Food & Beverage

Key Relationships:
Internal: Restaurant Staff, Bar Staff, Kitchen Staff, Engineering, Housekeeping, Front Office, and Hotel Management

External: Hotel guests and visitors

The expected pay range for this position is between $25-26 hourly.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications:
Qualifications/Skills:

• Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.
  Essential:
  

1. Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.

2. Ability to perform assigned duties with attention to detail, speed, accuracy, followthrough, courtesy, cooperativeness and work with a minimum of supervision.

3. Ability to accurately follow established chemical safety and dispensing guidelines.

4. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

5. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger.

6. Ability to work well under pressure and handle multiple tasks at once.

7. Ability to be well organized, maintain concentration, and think clearly while providing service to many guests at any given time.

8. Ability to stand for an 8-hour shift. (Excluding mandatory break times)

9. Punctuality and regular and reliable attendance.

10. Interpersonal skills and the ability to work well with co-workers and the public. Be able to troubleshoot dish machine equipment malfunctions.

Desirable:
1. High School graduate

2. Food handling training

3. Previous culinary training

4. CPR certification

5. Alcohol awareness certification (TIPS Training)

6. Fluent in English.

Essential Physical Abilities:
• Endure various physical movements throughout the work areas, such as reaching, bending and stooping.

• Ability to stand and/or walk continuously throughout the shift to perform essential job functions.

• Sufficient manual dexterity to be able to grasp, load, and carry trays.

• Ability to endure repetitive motions for extended periods.

• Ability to maintain good coordination while serving orders quickly.

• Ability to grasp, bend, and stoop; push or pull heavy loads weighing up to 50 lbs.; and lift and/or carry or otherwise move packages, and boxes.

Essential Job Functions:
• Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.

• Maintain knowledge of dishwashing machine and manual systems.

• Complete all opening side duties as assigned.

• Organize assigned stations and ensure readiness prior to staff and guest arrival.

• Assist kitchen staff with prep work as assigned by the manager.

• Complete all closing side duties as assigned.

• Assist in cleaning all areas of kitchen.

• Separate all waste materials into four separate groups. Food matter, glass & plastic recycling, cardboard and paper and non-recyclable trash.

• Maintain a coherent glass, china and silverware organizational system using proper glass racks and other proper storage equipment at the direction of the Executive Chef or Sous Chef.

• Pick up and replace all used pots, pans and other cooking equipment during the course of each meal service.

• Keep the service line stocked with appropriate plates and serving equipment at all times.

• Use great care in handling breakable glass and china.

• Dry and polish all glassware, plates, and silver.

• Separate and deliver plate ware, glassware, and silver to appropriate storage places

• Bring all recycling and waste material to the proper storage locations.

• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.

• Properly operate all sanitation equipment including but not limited to: the automatic dish machine, the bar dish machine, glass racks, storage containers, the disposal, the pot sinks, hand sinks, prep sinks, mop buckets, mops, brooms, dust pans, paper towels dispensers, soap dispensers, recycling equipment, composting receptacles, trash receptacles, large trash compactors and portables refuse containers.

• Properly use, store and dispose of all soaps, detergents, chemicals, abrasives, bleach, sanitizers

• Wash soiled dishes, plates, china, platters, glassware, silverware and appropriate small wares in the automatic dish machine.

• Wash and scrub completely all pots, pans and other large pieces in a pot sink ensuring that all pieces are free of and food particles and burnt or baked on food.

• Keep all floor surfaces, including rubber mating, clean, dry and free of grease residue or buildup at all times.

• Sweep and mop the entire kitchen floor at least 3 times a day (or as needed because of spills, etc.) at the conclusion of breakfast, lunch and dinner.

• Change, wash and scrub all color-coded recycling bins and replace during the day as necessary.

• Maintain complete knowledge of and comply with all departmental policies and service procedures.

• Keep work area clean and organized maintaining health, MSDS and OSHA regulations.

• Understand and maintain all OSHA requirements regarding the use and operations of aforementioned equipment and supplies

Secondary Job Functions:
• Store all daily deliveries in proper storage areas upon receipt of delivery.

• Assist other F&B employees with duties as needed.

• Maintain cleanliness and appearance of all F&B stations.

• Follow maintenance program and cleaning schedule.

• Document any maintenance needs and submit to Supervisor.

• Attend meetings and monthly inventories as scheduled.

• Attend scheduled training sessions

Additional duties and responsibilities may be added based on business needs.


All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.