Steward

StewardAcre Real School Lunch Steward Duties & ResponsibilitiesTitle: StewardLocation: Ashbury CampusReports to: Operations ManagerDepartment: Stewarding / Kitchen OperationsStatus: Part-time 10.5 months school year position Schedule: 7:00 AM–1:00 PMAbout ACRE Real School Lunch: Since 2004, ACRE Real School Lunch has been cooking everything from scratch using only the best ingredients. Each day we serve over 2,500 delicious organic meals. Our successful lunch program promotes an optimistic outlook within the school, fosters community, and nurtures the individual. We define our success by the many happy faces we see in the lunchroom!This position serves a culturally and linguistically diverse, bilingual school community for our ACRE Real School Lunch Program. We emphasize the quality of our food and culture of the environment. The ideal candidate is someone with culinary and leadership experience, who is interested in working in friendly kitchens that are fast-paced, and enjoys keeping the wheels of the operation continuously moving.The Porter ensures excellence in food quality as it is being transported to multiple site locations, while coordinating the kitchen operations and successful transport, loading, pack-out and delivery of Acre Real School Lunch across a multi-unit campus, including on-site service and coordinated meal delivery to two remote campuses. The Porter will be the liaison between the culinary team and operations staff in all three locations. They will execute the daily pack outs to two remote locations, ensuring the accuracy, timeliness, and quality control of meals, including doing a hand count of special diets and other highly specialized meal needs are distributed through the off-site delivery program.Daily ResponsibilitiesLiaise with Chef and Service Manager to ensure readiness and timely delivery to other two campus locations.Receive and properly store deliveries, including produce, groceries, dairy, meat, poultry, frozen items, and supplies.Organize and maintain cleanliness and organization of the walk-in refrigerator, dry storage, and back kitchen areas.Assist the Chef with culinary preparations as directed.Keep service ware organized and readily available for daily Ashbury service.Bring required serviceware to the dining room prior to lunch service.Organize and stage plates, trays, glasses and silverware needed for Ortega and Sausalito pack-out.Maintain an organized staging area for items scheduled for pickup or delivery.Keep the back kitchen organized and move hot boxes and other equipment to their designated storage locations.Keep the mop room clean, organized and sanitaryAfternoon DutiesOrtega ReturnReceive the returning van from Ortega.Assist the dishwasher with unloading the van.Separate and process returning food and equipment as directed.Bring all dirty dishes, containers, and serviceware directly to the dishwashing area.Ensure returning equipment is placed in the proper location.Pack-Out PreparationBegin the service ware pack list for the following morning's delivery.Organize all service ware needed for:Ashbury daily useOrtega- Execute pack listSausalito-Execute pack listStage packs to each campus clearly stack all items for each school together.Count and organize required:PlatesBowlsFlatwareGlasswareTraysServing utensilsOther service equipment and suppliesIdentify shortages or missing items before the end of the shift.Kitchen & StorageKeep all kitchen support areas clean and organized throughout the shift.Return equipment and serviceware to their designated storage locations.Maintain clear walkways and organized staging areas.Assist with moving and storing hot boxes and other transport equipment.END OF DAY PREPARATIONSAssist the Chef as needed with preparing for the next dayEnsure all dirty dishes and serviceware have been processed and and stored properlyThe following day's serviceware needs have been identified and added to the pack list.Walk-in and dry storage areas are clean and organized.Hot boxes and transport equipment are returned to designated locations.Back kitchen and staging areas are clean, organized, and ready for the next shift.Any shortages, damaged equipment, or operational issues have been communicated to the Chef or Service Manager.Qualifications & Requirements3–5+ years of progressive leadership in high-volume catering, luxury hospitality, or restaurant spaceStrong leadership and team management skills in a food service or hospitality settingBasic, functional knowledge of MS Office (Word, Excel) and professional email communication.Highly polished interpersonal skills; ability to engage a diverse communityAbility to thrive in a fast-paced, service-oriented environmentCommitment to professionalism, hospitality, and high-quality service standardsServSafe Manager certification (or local equivalent) requiredOther Requirements: We partner with all of our schools with required finger printing, background checks. Please let us know if you have questions.Compensation, Benefits and Schedule:Salary hourly rate starting at 28-32/ hour, depending on experiencePart time for 10-10 1/2 months during the school year (mid-August through mid-July)All school days 7:00am - 1:00pm (Monday-Friday)Daily meals provided on siteAll employees receive a 401K retirement account with company matching contributionHealth care benefitsSan Francisco Health Care Security Ordinance (SFHCSO) contributions quarterlyAnnual non-slip shoe benefitApplication instructions:If this sounds like an exciting opportunity to you, please submit resume (emails without resume will not be considered) and salary requirements.Principals only. Recruiters, please don't contact this job poster.