Stewarding Supervisor

Division:
Culinary & Stewarding (CUL
002)

Band 2

Stewarding Supervisor

Maintain a sanitary environment and provide clean service ware and utensils for the Food and Beverage and Food Preparation Department

• Train, schedule, supervise and handle administrative functions for all members of the Steward Department in accordance with standards for Hotel and Golf Club policies, safety,productivity and performance.
• Delegate dish and equipment washing and silver polishing activities.
• Direct the staff in maintaining cleanliness of back of the house areas including the Main Kitchen, storage areas, dumpster, loading dock, employee cafeteria and ware washing areas.
• Manage the general cleaning schedule so food service areas meet or exceed health inspection requirements.
• Maintain inventory and coordinate the distribution of all big three items:
  China, glassware and silverware.
• Control equipment storage areas and issuance of equipment for the Food Preparation Department.
• Maintain cleanliness and good operating condition of house kitchen equipment, i.e. stoves, refrigerators, ovens, icemakers, walk-in refrigerators, dish machines, cleaning equipment, etc.
• Coordinate services and supplies of the Steward Department with various departments, ensuring appropriate and adequate equipment and supplies.
• Communicate with other departments both orally and in writing and distribute daily event orders and assignments.
• Perform other duties as assigned by the Executive Chef and Senior Supervisor

• Perform general/routine cleaning tasks, using standard hotel cleaning products as assigned, to adhere to health standards.
• Ensure that ample cleaning supplies and ware wash detergents are in supply, and their costs do not exceed monthly forecast budgets.
• Perform other duties as requested, such as assisting the Banquet and Catering staff and moving supplies and equipment.
• Recommend the resort’s restaurants and facilities for guests.
• Maintain cleanliness and adequate par levels of menus.
• Assistwaithelp and service attendants in expediting service for guests or resetting tables.

• Kitchen noises; people talking in loud voice; pots, pans, cleaning equipment operating
• Work outdoors to set-up and break-down function area in various weather conditions.
• Wet and hot when operating the dishwasher.

• Must be able to work per the schedule set by the Executive Chef.
• Normally scheduled up to 5 days/week, 8 hours shifts with 2 days off. Shift and days off vary.
• Not working more than 40 hours per week unless approved by the manager.

• Dishwashing machine, floor buffer, burnishing machine, food warmers, chill boxes, speed racks, rubbish dumpsters, grills, portable freezers, gas burners.
• Flatbed truck with hydraulic lift gate, van, electric carts to transport food and supplies.

• Must be able to stand and walk during almost the entire shift.
• Must be able to lift and carry up to 50lbs.
• Ability to prioritize and organize workloads to ensure deadlines are met.
• Push/pull over 75lbs, on wheels.

• Must have the ability to communicate verbally and in writing to employees.

• Department of Health TB clearance
• Food Safety Certification, preferred