Summary: This position, along with the Executive Steward and Assistant Executive Steward, is responsible for the weekly planning and daily support and supervision of the general kitchen workers, including night cleaners; equipment inventory management; and banquet and restaurant operations suppport.
Job Functions (Items marked with an asterisk are essential functions of this position):
Monitor work of stewards within kitchen and service areas in order to provide supervision, support, and training during shifts. Ensure areas are properly staffed to maintain proper service levels at all times.*
Inspect dish rooms, service pantries, and storage areas to maintain food safety standards and a safe work environment. Enforce all health and safety standards.*
Review, document, and arrange all department paperwork, including but not limited to: inventory, payroll, staff schedules, and cleaning procedures.*
Respond promptly to requests from the Executive Chef, guests, employees and other departments. Delegate work to staff as needed.
Maintain inventory of all china, glassware, and other supplies. Organize and document supplies. Recommend purchase of new supplies in order to maintain sufficient inventory levels at all times.*
Assist executive steward in weekly planning and scheduling of staff and resources in order to meet operational demands.
Participate in Manager on Duty (MOD) rotation.
Assist Culinary Department with Banquet related functions to include off-property catering events.
Perform other duties as assigned
Minimum of 3 years of Food & Beverage experience.
Minimum of 1 year supervisory experience.
18 years of age or older.
Must have a thorough knowledge of kitchen equipment.
Must be available to work all shifts including third (overnight), evenings, weekends and holidays.
Post-Employment - ServSafe Certification is required.