Description

Position Summary

Oversee the daily operation of the stewarding department and operational responsibilities such as, but not limited to, ware washing, china, glass and silver washing, storage, organization and bi-yearly inventory of items, delegation and supervision of kitchen cleaning and organization projects, organization and cleanliness of operational equipment for daily needs and banquet event needs. Attend weekly operational meetings. Train, develop, and hold Kitchen Steward team members accountable to a high level of food safety and sanitation along with appropriate use of chemicals and equipment. Assist with food production tasks.

Position Responsibilities

• Organize and prioritize multiple projects to meet deadlines


• Practice safe and sanitary food handling and preparation procedures


• Take direction from Executive Chef and Sous Chefs; ask questions when necessary


• Maintain clean, organized, and hygienic work areas


• Communicate and follow up with all Kitchen Steward team members; assist and provide support as needed


• Take full responsibility and ownership of the cleanliness in the Kitchen


• Take full reasonability and ownership of the cleanliness and organization of Food & Beverage storage areas


• Delegate tasks to Kitchen Stewards based on the responsibilities of their position and the operations of the department

• Train and develop the performance of Kitchen Steward team members and hold them accountable to maintain food safety and proficiently use equipment and ware washing


• Supervise and coordinate activities of pantry, storeroom and non-cooking kitchen staff. Inspect kitchens, work areas and storeroom and equipment for cleanliness and order


• Lead and assist with daily ware washing and trash removal


• Maintain cleanliness and organization of loading dock and trash bay


• Conduct bi-yearly inventory on china, glass and sliver


• Assist culinary staff during any special request, menus, events, or priorities as requested by the Executive Chef and/or the Sous Chefs

• Assist with onboarding new team members including training and development

• Perform other Kitchen duties as assigned

Qualifications

Qualification Standards

Specific Job Knowledge, Skills and Abilities:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Food Handlers certification is required


• Knowledge of Food and Beverage Service Operations is preferred


• Must be able to operate stewarding equipment safely and attentively


• Must be able to read and understand English and communicate to team members in a professional manner


• Knowledge and understanding of chemicals and their use and cleaning techniques


• Proactive, creative and flexible when it comes to problem solving


• Works well managing teams


• Effective decision making skills


• Demonstrates a controlled sense of urgency


• Reliable and punctual

Education

• High School or equivalent preferred

Experience

• At least five (5) years experience in stewarding, kitchen maintenance, kitchen operations, or a similar job category, preferably in Hospitality

Physical Demands

For a 40 hour work week:

• Must have the ability to exert up to 14 hours of repetitive movement standing, walking, bending, squatting, stooping, kneeling, scrubbing, pushing, pulling, reaching, lifting, sitting, and twisting and walking up and down stairs carrying bus bins and trays


• Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, pots and pans, and trays of food or food items, on a regular and continuous basis.


• Must have the ability to push and pull carts and equipment weighing up to 150 lbs. on a regular and continuing basis.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per club standards. Professional business attire required.

Other

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the club. In addition, attendance at all scheduled training sessions and meetings is required.