Stewarding Supervisor (Full Time)

Division: Culinary & Stewarding (CUL002) 

Band 2 

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 Department in 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 in maintaining 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, ensuring appropriate 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 and ware wash detergents are in supply, and their costs do not exceed monthly forecast budgets. 

Perform other duties as requested, such as assisting the Banquet and Catering staff and moving supplies and equipment. 

Recommend the resort’s restaurants and facilities for guests. 

Maintain cleanliness and adequate par levels of menus. 

Assist waithelp and service attendants in expediting service for 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 when operating the dishwasher. 

Work Hours: 

Must be able to work per the 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 working more than 40 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 during almost the entire shift. 

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

Ability to prioritize and organize workloads to ensure deadlines are met. 

Push/pull over 75lbs, on wheels. 

Communication Demands: 

Must have the ability to communicate verbally and in writing to employees. 

Minimum Qualification Requirements: 

Department of Health TB clearance 

Food Safety Certification, preferred