Lead Steward

The Lead Steward is responsible for the overall management and cleanliness of dish area, pot sinks, dish machines, banquet kitchen, kitchen equipment, china, flatware and glassware, scheduling and monitoring employees, and employee kitchen bathrooms. The Lead Steward works closely with sous chefs to organize daily, weekly cleaning activities, and ensures all the refrigerators, ovens, freezers, coolers and walk ins are kept to company's food safety standards, clean and functioning. This position is additionally expected to conduct a mandatory internal food safety audit once a week.

• Manage non-food production areas within a kitchen such as the dishwashing and storage areas, including dish rooms, kitchens, food receiving pathways and waste disposal.
  
  • Ensures that china, silver, glassware, pots, pans and utensils are cleaned properly and in a timely manner.
  • Ensures daily cleaning is performed to include: dry storage, walk-in shelving, steam tables, hoods and exhaust system.
  • Conducts quarterly inventories of china, silver, glassware, small ware, pots, pans and utensils. Prepares requisitions as needed.
  • Prepares requisitions for china, silver, glassware, and small wares for banquet events.
• Ensures kitchen equipment is kept in good condition and that needed repairs a made in a timely manner.
• Observe and conduct walk through using methods such as site check lists, and serve safe guidelines
• Assist in planning, set up and breakdown of special events and catering/banquet events as it involves the stewarding schedule and operation.
• Align department objectives, standards, guidelines with company vision and culture, maintain effective supervision of all food outlets; write and oversee schedules.
• Procure stewarding supplies, chemicals, and equipment to ensure compliance with health department regulations; actively involved with purchasing department to ensure high quality of the tools and products.
• Procure supplies and kitchen equipment to ensure quality of food and compliance with health department regulations; actively involved with purchasing department to ensure high quality of food products.
• Monitor and ensure staff adherence to health department regulations regarding food handling, storage, temperature, and sanitation.
• Organize restaurant non-food production areas for effective and efficient service as well as overall coordination and control.
• Organize restaurant non-food production operations for effective and efficient service as well as overall coordination and control.
• Develop and implement policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
• Perform related duties and responsibilities as required.

Qualifications/Experience:

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Physical Requirements:

Frequently stands, walks, uses hands, reaches with hands and arms. Regularly talks or hears. Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls, tastes or smells. Frequently lifts up to 25 pounds and regularly lifts up to 50 pounds.

Environment/Noise:

Frequently works in extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals. Occasionally works in extreme cold (non-weather). Noise level is moderate.

Certificates/Licenses:

Food Safety and Applicable Sanitation Training

Job Knowledge, Skill, and Ability Preferences:

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Pay attention to detail

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time