Assistant Executive Steward

Job Purpose or Objective(s): Manage daily kitchen utility operations, stewarding departmental processes, budget cost controls, departmental staffing, and inventory controls. Manage cleanliness in dish rooms, kitchens, bar areas, back docks, maintenance, and proprietary night cleaning following health department policy and company expectations.

You will report to the Executive Steward. Primary Tasks:

1. You will monitor sanitation and daily department operations including attendance, scheduling, and training compliance.
2. Assist the Executive Steward with the creation and implementation of standard operating procedures, training, counseling, and disciplining strategies for line level staff that stay within company guidelines.
3. Take ownership and oversee the implementation and accountability of the Kana trainer program, all virtual training, and work with shift managers to develop their management skills.
4. Assist the department in completion of all inventories (chemical, dry goods, disposables, and china/glass/silverware), including purchases for the inventory and daily operating needs.
5. You will conduct walk-throughs to address health safety compliance, safety issue violations, and departmental/shift efficiency.
6. Monitor training is completed for all staff, to include completion of all accident reporting, form completion, and follow up with the safety department.
7. Oversee and follow up on the set up and breakdown of catering events, special events, and sales events as it involves the stewarding schedule and operation.
8. Communicate and ensure compliance with departmental and Nation standards with the overnight Deep Clean teams.
9. Delegation of tasks with appropriate follow up to the shift managers and assistant stewarding managers.
10. You will assume all Executive Steward responsibilities when the Executive Steward is absent and accept.
11. Perform other tasks as assigned.

Requirements

• Ability to obtain SERV Safe Certification
• Knowledge of kitchen equipment and sanitation guidelines
• Strong written and verbal communication skills
• Ability to effectively communicate, both written and verbal
• Moderate computer skills
• Three (3) years’ management experience in the procurement, food and beverage, culinary, or related professional area in stewarding.

1. You will monitor sanitation and daily department operations including attendance, scheduling, and training compliance.
2. Assist the Executive Steward with the creation and implementation of standard operating procedures, training, counseling, and disciplining strategies for line level staff that stay within company guidelines.
3. Take ownership and oversee the implementation and accountability of the Kana trainer program, all virtual training, and work with shift managers to develop their management skills.
4. Assist the department in completion of all inventories (chemical, dry goods, disposables, and china/glass/silverware), including purchases for the inventory and daily operating needs.
5. You will conduct walk-throughs to address health safety compliance, safety issue violations, and departmental/shift efficiency.
6. Monitor training is completed for all staff, to include completion of all accident reporting, form completion, and follow up with the safety department.
7. Oversee and follow up on the set up and breakdown of catering events, special events, and sales events as it involves the stewarding schedule and operation.
8. Communicate and ensure compliance with departmental and Nation standards with the overnight Deep Clean teams.
9. Delegation of tasks with appropriate follow up to the shift managers and assistant stewarding managers.
10. You will assume all Executive Steward responsibilities when the Executive Steward is absent and accept.
11. Perform other tasks as assigned.

• Ability to obtain SERV Safe Certification
• Knowledge of kitchen equipment and sanitation guidelines
• Strong written and verbal communication skills
• Ability to effectively communicate, both written and verbal
• Moderate computer skills
• Three (3) years’ management experience in the procurement, food and beverage, culinary, or related professional area in stewarding.