Kitchen Manager- Stewarding

San Jose, CA · Full-time · Management

About the role

Under the supervision of the Executive Chef, the Stewarding Manager is responsible for supervising and coordinating the activities of all hourly stewarding staff.

Responsibilities

• Schedule stewarding staff to ensure quality and profitability standards are met.
• Perform data entry of all outgoing and incoming pull sheets to ensure accurate inventory controls.
• Forecast labor and report payroll.
• Conduct departmental orientation of new employees, on-the-job training, discipline, and inform staff of all appropriate safety and sanitation requirements.
• Coordinate and organize offsite catering events.
• Create and deploy training standards for the development of stewarding staff.
• Establish and implement a preventive maintenance schedule and program.
• Work and negotiate pricing of stewarding materials with various vendors.
• Establish and delegate work duties in each kitchen area.
• Check the entire facility for cleanliness of all equipment and physical plant before closing.
• Maintain control of china, glassware, and silver during and between all F&B functions and departments; notify the Director of Stewarding of any equipment repairs needed.
• Maintain a safety-first environment with emphasis on proper working conditions and equipment.
• Inventory all necessary supplies for the department; notify purchasing of ordering needs and timeline requirements.
• Conduct a monthly inventory of all supplies as directed.
• Supervise stewarding staff in daily operations.
• Ensure the maintenance and cleanliness of all areas of operation.
• Ensure that pull orders are filled completely before being taken by the banquet servers.

Requirements

• Previous hospitality experience in F&B in a leadership capacity at hotels or Convention Centers (inclusive of both front and back of the house).
• Bilingual in English and Spanish.
• Excellent written and communication skills.
• Computer experience (Microsoft Word, Outlook, Excel).
• Hours may be extended or irregular to include nights, weekends, and holidays.
• Full knowledge of labor forecasting procedures.
• Full knowledge of all equipment used in the department (dishwashers, hot boxes, etc.).
• Knowledge of all chemicals, their interaction, and use.
• Experience working with collective bargaining agreements.
• Profit and loss responsibility as well as considerable knowledge of financial information relating to profit and loss, sales, and capital expenses.
• Demonstrated ability to interface with a variety of organizational functions to accomplish tasks.
• Able to lift heavy objects weighing 50 lbs.
• Valid Class C driver’s license.

Pay

$82,000.00 – $86,000.00 annually