Executive Steward | Hawaii Convention Center F&B

Essential Duties And Responsibilities

• Compile chemical orders for purchasing, as necessary.
• Update chemical order guide.
• Maintain MSDS (Material Safety Data Sheets) with current information.
• Supervise all washing and storage of small wares.
• Ensure that all items are stored in proper locations and work areas are ready for the next shift.
• Supervise daily cleaning of kitchen and ware washing areas.
• Supervise daily, weekly, and monthly deep cleaning schedules.
• Maintain equipment and facility cleanliness.
• Develop relationships with Facility Engineer and communicate equipment maintenance and tracking issues.
• Perform bi-annual small ware inventory and recommend order levels based on par levels.
• Perform daily temperature readings on freezers and cooling equipment.
• Maintain an organized food dock area.
• Auxiliary with daily security and lock down of culinary department.
• Delegate assignments to steward staff as necessary and maintain strong awareness of hourly progress.
• Consult with Executive Sous Chef in determining proper staffing levels.
• Allocate personnel during events to best utilize labor and efficiency.
• Control a safe and code compliant working area.
• Maintain and influence an efficient high energy work ethic.
• Responsible for training of line-level Stewards to ensure proper ware washing techniques, chemical usage, storage procedures and sanitation standards.
• Responsible for check-in and check-out of daily temporary and part-time stewarding staff.
• Discuss event needs three days out with Sous Chefs, i.e. boxes, plates, and break-down stations.
• Supervise transportation of food items to proper locations.
• Discuss flow of event with Catering Manager and Culinary department.
• Receive deliveries of food and non-food items and assure proper storage of such items.
• Maintain organization of dry goods and freezer storage.
• Stage the set-up of hot boxes, plates and plate covers for daily events.
• Stage the breakdown stations for daily events.

Qualifications

• High school diploma or equivalent.
• Minimum of two years of experience in a kitchen environment including one year in a supervisory position.
• Working knowledge of sanitation and cleanliness standards.
• Working knowledge of chemical usage and safe-handling practices.
• Working knowledge of small ware and equipment maintenance.
• Skill in volume ware washing techniques.
• Basic math skills.
• Good communication skills.
• Strong organizational skills and ability to multi-task.
• Ability support large functions.
• Ability to work extended hours productively.

Compensation

Competitive salary range of $90,000 - $97,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.