Head Steward - La Tête d’Or

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is opening La Tête d’Or by Daniel, a new steakhouse concept blending classic American steakhouse traditions with Parisian dining. The venue will feature a 150-person main dining area, a dramatic cocktail lounge, private dining room, and an exclusive private omakase steak and seafood table.

About the role

The Head Steward supervises and executes the activities of the stewarding team, ensuring the cleanliness and upkeep of the kitchen, dining room, locker rooms, restrooms, public areas, and sidewalk. This role also involves operating dishwashing equipment and cleaning all soiled china, glassware, flatware, and kitchen pots, pans, and small wares.

Responsibilities

• Participate in regularly scheduled preventative maintenance as determined by the Executive Chef or General Manager
• Report to station at scheduled time with required supplies to complete the shift
• Follow directions and warning labels on cleaning supplies
• Communicate clearly with managers and teammates
• Maintain work area productivity to the level required by the Executive Chef
• Ensure cleanliness and sanitation of work area and equipment in accordance with Health Department and restaurant standards
• Recognize and report maintenance problems with kitchen equipment to managers
• Supervise the stewarding team
• Assist neighboring stations before finishing a shift to balance workloads equally

Requirements

• Minimum of 2 years’ experience in a restaurant or hotel environment
• Knowledge of basic repair and maintenance
• Ability to read invoices, receiving supplies, and warning labels
• Ability to produce a high volume of work accurately and efficiently
• Actively practice food safety procedures
• Lead a team of coworkers, manage tasks, and direct others professionally
• Strong organizational and time management skills
• Ability to lift items up to 50 pounds
• Ability to stand for long periods of time