Stewarding Supervisor - 3rd Shift

Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation.
Today, Colonial Williamsburg is the largest living history museum in the U.The Historic Area is the 301-acre restored colonial capital with 89 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, The Bob and Marion Wilson Teacher Institute, and a renowned research library, the John D Rockefeller Jr Library.
Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Griffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area. Visitors may also indulge in food and drink at our many on site restaurants and taverns that blend a historically inspired dining experience with today's evolved tastes. Oversee all quality standards by all stewards in the kitchen during scheduled shift.
Efficiently manage schedule to ensure all shifts are properly staffed.
Development and completion of banquet pull sheets, equipment cleanliness and plate up.
Inventory Control: Maintain silver, China and glassware's designated pair levels for Williamsburg Lodge Banquet Facilities Assist with monthly China, glass and silverware inventory. Encourage and train staff to properly use material and equipment's provided to do their job in order to reduce unnecessary expenses.
Follow food safety and sanitation guidelines and ensure that staff understands and practices the same, including, but not limited to: Temperate danger zones, proper sanitation procedures, cross contamination procedures, etc. Obtain and maintain a valid ServSafe certification and manage to the standards of the ServSafe criteria. Employees obtain and maintain food handler's certification from the Health Department. Work through any Health Department issues, correcting immediately when possible, and do not allow any repeats on critical violations.
Fill out an incident report for all accidents that happen on your shift. Troubleshoot and locate potential problems with the Kitchen facilities and storage (i.e. maintaining machinery, cleaning equipment regularly, spotting safety hazards, etc.). Ensure repair and maintenance of equipment by partnering with our maintenance department.
All supervisors are in charge of coaching and developing their teams, completing any disciplinary actions for their teams, and any other administrative functions as needed for their team. This is a non-exempt position, eligible to receive overtime in accordance with the Fair Labor Standards Act (FLSA). This position may be subject to overtime during high peak times, etc. 1-2 years of stewarding banquet experience.
~ Experience working in a commercial kitchen using industrial dishwashing equipment; 5 years of stewarding banquet experience. Communicate well both orally and in writing;
Physical and Environmental Demands:
frequently (up to 5 hours/shift)
frequently (up to 5 hours/shift)
constantly (up to 8 hours/shift)
constantly (up to 8 hours/shift)
Constantly Working at a fast pace for several hours at a time constantly (up to 8 hours/shift)
Working at heights over 6 feet (up to 2 hours/shift)
Work flexible shifts that including nights, weekends and holidays.
Actual compensation will be determined based on factors such as the selected candidate's skills, qualifications, experience, education, certifications, internal equity, and the specific requirements of the role.