Overview

The Head Steward will ensure the smooth running of the Stewarding Department and Staff Restaurant and maintain the Back of the House areas to the highest standards of cleanliness and safety. 

This role will pay a salary of $27 to $30/ hour

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

job expires 7/31/2024

Responsibilities

• Co-ordinate with the Executive Chef and Outlet Managers to check their requirements for the day and the next day.

• Assist in the stock take of equipment and other items as required.

• Work closely with the Chef in mananaging porter and receiving teams.

• Work with all departments to ensure items that are required for service are available when needed.

• Take all necessary actions to reduce the loss of silverware / flatware.

• Take all necessary actions to reduce breakage of China and Glasswares.

• Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.

• Enforces proper DOH compliant cleaning routines for service ware, equipment, floors, etc.

• Enforces proper use and cleaning of all dish room machinery.

• Ensures all food holding and transport equipment is in working order.

• Ensures compliance with food handling and sanitation standards.

• Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.

• Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.

• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.

• Ability to work well under pressure in a fast paced environment.

• Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Ability to provide basic machine maintaince. EX: Ice machine and dishmachine

• Celebrates successes by publicly recognizing the contributions of team members.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.

• Carry out any other reasonable task set by the Chef and General manager.

Qualifications

• Ability to work both lunch and dinner shifts.
• Willingness to "jump in" when needed
• Must be able to work weekends and holidays.
• Have open availability
• Excelellent communication skills
• Must be able to communicate in spanish. (French is a plus)