Steward Supervisor

Major Responsibilities

• Assigns stewards and other team members to such activities as dishwashing, ware washing, and kitchen equipment cleanup.
• Completes quarterly inventories of china, silverware, glassware as well as small wares, and equipment, and has an up-to-date spreadsheet to include values and recorded losses.
• Reports shortages and requisitions replacements of equipment.
• Pulls all kitchen equipment as needed for banquets and COD'S.
• Works with banquet steward on pulling, delivering, running, and bussing of special events, keeping the Back of the House clean, safe, and organized.
• Inspects kitchen, workrooms, machinery, tools, and equipment for cleanliness/organization.
• Assumes responsibility for kitchen in absence of Executive Chef.
• Responsible for completion of applicable paperwork.
• Interacts directly with staff for all cleaning and setup required in the department.
• Manages the overall direction, coordination, and evaluation of this unit.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Plans, assigns, and directs work as well as trains employees.
• Addresses complaints as well as resolves problems appropriately and promptly.

  Qualifications

  • Bachelor's degree, or technical school culinary education and training.
  • Must have extensive experience managing the production of food for catering functions and retail, and/or training; or equivalent combination of education and experience.
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
  • Must have knowledge of Spreadsheet software and Word Processing software, and have capacity to learn new programs as needed.
  • Strong hospitality orientation.
  • Good work ethic Excellent communication and inter-personal skills.
  • Ability to undertake and complete multiple tasks.
  • Must be ServSafe Certified and LEAD or ServeSMART Certified.
  • Must have the ability to work a varied and flexible shift.
  • Must have the ability to comply and implement all Standard Operating Procedures.
  • Must have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
  • Must be able to write reports business correspondence, and procedure manuals.
  • Must have the ability to effectively present information and respond to questions from groups or managers, clients, customers, and the general public.
  • Have the ability to calculate food quantities needed, basic math and firm grasp of all common units of measure.
  • Must be able to read and perform all standard and custom menus.
  • Check all BEO'S for missing information relating to food requirements.
  • Must be able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
  • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.