Stewarding Supervisor (Full Time)

Division:  Culinary & Stewarding (CUL002) 

Band2 

Stewarding Supervisor  

Primary Responsibilities:  

Maintain a sanitary environment and provide clean service ware and utensils for the Food and Beverage and Food Preparation Departments 

Essential Duties: 

• Train, schedule, supervise and handle administrative functions for all members of the Steward Departmentin accordance with standards for Hotel and Golf Club policies,safety,productivity and performance. 

• Delegate dish and equipment washing and silver polishing activities. 

• Direct the staff inmaintaining cleanliness of back of the house areas including the Main Kitchen, storage areas, dumpster, loading dock, employee cafeteria and ware washing areas. 

•  Manage the general cleaning schedule so food service areas meet or exceed health inspection requirements. 

• Maintain inventory and coordinate the distribution of all big three items: China,glassware and silverware. 

• Control equipment storage areas and issuance of equipment for the Food Preparation Department. 

• Maintain cleanliness and good operating condition of house kitchen equipment,i.e. stoves, refrigerators, ovens, icemakers, walk-in refrigerators, dish machines, cleaning equipment, etc. 

•  Coordinate services and supplies of the Steward Department with various departments, ensuringappropriate and adequate equipment and supplies. 

• Communicate with other departments both orally and in writing and distribute daily event orders and assignments. 

• Perform other duties as assigned by the Executive Chef and Senior Supervisor 

Other Duties: 

• Perform general/routine cleaning tasks, using standard hotel cleaning products as assigned, to adhere to health standards. 

• Ensure that ample cleaning supplies andware wash detergents are insupply, and their costs do not exceed monthly forecast budgets. 

• Perform other duties asrequested, such asassisting the Banquet and Catering staff and moving supplies and equipment. 

• Recommend the resort’s restaurants and facilitiesfor guests. 

• Maintain cleanliness and adequate par levels of menus. 

• Assistwaithelp and service attendants in expediting servicefor guests or resetting tables. 

Working Conditions: 

• Kitchen noises; people talking in loud voice; pots, pans, cleaning equipment operating 

• Work outdoors to set-up and break-down function area in various weather conditions. 

• Wet and hot whenoperating the dishwasher. 

Work Hours: 

• Must be able towork perthe schedule set by the Executive Chef. 

• Normally scheduled up to 5 days/week, 8 hours shifts with 2 days off. Shift and days off vary. 

• Not workingmore than40 hours per week unless approved by the manager. 

Equipment Use: 

• Dishwashing machine, floor buffer, burnishing machine, food warmers, chill boxes, speed racks, rubbish dumpsters, grills, portable freezers, gas burners. 

• Flatbed truck with hydraulic lift gate, van, electric carts to transport food and supplies. 

Mental and Physical Demands: 

• Must be able to stand and walk duringalmostthe entire shift. 

• Must be able to lift and carry up to 50lbs. 

• Ability to prioritize and organizeworkloads to ensure deadlinesare met. 

• Push/pull over 75lbs, on wheels. 

Communication Demands: 

• Must havethe ability to communicate verbally and in writing to employees. 

Minimum Qualification Requirements: 

• Department of Health TB clearance 

• Food Safety Certification, preferred