Overview

The Lead Catering Steward provides direction and supervision to hourly back of house staff, as instructed. Responsible for all back of house areas being set and ready prior to events. The Lead Catering Steward will assist in pulling and staging all equipment prior to set-up, during the event, and during clean-up. All catering equipment will be maintained, stored, and inventoried. Assist in other areas of catering as required. The employee must maintain excellent attendance and be available to work events as scheduled per business need. 

This role will pay an hourly rate of $24.00 CAD.

Benefits for Part-Time roles: Pension matching

This position will remain open until August 21, 2026.

Responsibilities

• Provides direction and supervision to hourly back of house staff, as directed by the Director of Premium, following a written Banquet Event Order (BEO) and event timeline.
• Maintains communication with manager on duty.
• Place clean dishes, utensils, or equipment in proper storage areas.
• Assist catering staff with buffet sets and break down as needed.
• Reporting equipment damage and/or repairs to the manager.
• Assist in keeping dock areas clean and organized.
• Deliver food to the function area as assigned.
• Sort and remove trash or compost and clean after usage.
• Sweep and/or scrub all floors in the back of house area.
• Clean up spills and/or breakage on the event floor.
• Maintains a positive and compliant employee relations climate.
• Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating standards and procedures to all staff.
• Maintain clean and organized back of house areas for the food and beverage operation.

Qualifications

• 2-3+ years of previous experience working in a kitchen, building maintenance, or banquet facility preferred.
• Ability to interpret BEOs.
• High school diploma or equivalent.
• Ability to positively communicate and create a productive work climate with other co-workers & managers.
• Detail-oriented, with the ability to multitask and effectively prioritize in a continuously changing event environment.
• Ability to take initiative on tasks with little supervision as well as work with a team.
• Ability to give direction to other back of house staff.
• Ability to work a flexible event-based schedule, including nights, weekends, and long hours.