Chief Steward Kitchen

Responsibilities

• Responsible for the daily operations of the Stewarding team (dish machine operators & porters).
• Hires, trains, schedules & leads all aspects of the team.
• Inspecting, labeling, and dating products to ensure food safety and quality, appropriately disposing of any waste.
• Maintain all food service areas (kitchens, dish areas, storage areas, etc.) to state department of health codes and regulations.
• Order, and control, all inventory.
• Supervise and maintain the sanitation of all kitchen equipment, and other areas assigned.
• Assist in Banquet functions by coordinating operational needs with Banquet Chef/Manager.
• Oversee receiving, proper storing, and rotation of food products in the Kitchens, with special attention to FIFO and ensuring proper temperature standards are maintained for perishables.

Requirements

• Must be able to lift up to 50 pounds and push carts up to 150 pounds in moving and stocking inventory.
• Will work in walk-in coolers and freezers.
• Required to obtain and maintain Serv Safe certification.
• High school diploma or equivalent.
• Experience in banquet, culinary or related operations required.
• Prior supervisory experience desired.
• Experience with collective bargaining environment preferred.