Receiving and Stewarding Supervisor

José Andrés restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. 

We are looking for a full-time Kitchen Supervisor to join our Team in our mission to Change the World through the Power of Food! 

Receiving and Stewarding Supervisor 

The Receiving and Stewarding Supervisoris responsible for working with the receiving team and the stewarding department to achieve efficiency in inventory, receiving operations, sanitation, safety, and cleanliness. This includes all product intake, and storage for the restaurant, bar, room service, and all private dining and catered events. The Receiving and Stewarding Supervisor will report to the Purchasing Manager and Executive Steward and is responsible for assisting with managing all stewarding and receiving staff. The Receiving and Stewarding Supervisor works closely with both departments to ensure they are running efficiently and cost-effectively. Demonstrate leadership, creativity, integrity, and resourcefulness.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:
STAFF MANAGEMENT:

·       Assist with the development, training, and mentoring of direct reports, acting as a resource to them and identifying opportunities for growth, development, and retention.

·      Assist with ensuring the “Train to Success” program is implemented upon hire for all direct reports.

·      Recommends staffing needs to the Purchasing Manager and Executive Steward according to business levels.

·       Assists with development, maintaining, and implements necessary training programs for direct reports, including opening/closing, preventative maintenance, sanitation, and proper food handling procedures.

·       Promote and maintain positive working relationships and create a team environment with managers, associates, and approved vendors.

FINANCIAL/PURCHASING:

·       Assist with providing accurate and timely period-end inventories, assisting the culinary team as needed.

·       Adhere to budgets, cost controls, and financial operating procedures as they pertain to all purchasing and Stewarding.

RECEIVING, STORAGE, AND DISTRIBUTION:

·       Responsible for the receiving, storing, and distributing of food, beverage, paper goods, cleaning supplies, equipment, service ware, linen, and all other operating supplies in a thorough and timely manner.

·       Always ensure that the quantity and quality of all incoming items are up to standards and specifications prior to accepting.

·       Monitor according to SOPs and proper safety guidelines, dry, linen and paper storages daily, consolidating and restocking as needed.

·       Responsible for executing all requisitions in a thorough and timely manner.

MAINTENANCE AND SANITATION:

·       Ensure organization, sanitation, cleanliness, and maintenance standards are kept throughout the food and beverage outlets. This includes, but is not limited to, the kitchen, dish areas, storage, and locker rooms.

·       Assist with coordinating maintenance and repairs of refrigeration units, kitchen equipment, dishwashers, grease traps, and all other machinery.

·       Assist with ordering and stocking of chemicals, cleaning equipment, handwashing, and hygiene stations, and first aid kits for all outlets.

·      Assist with managing pest control initiatives, schedules, and treatments.

·       Assist with monitoring overnight’s cleaners’ performance.

·       Ensure compliance with all federal, state, and local Health Department policies, requirements, and regulations.

QUALIFICATIONS:

·       3 + years management experience in a quality restaurant operation.

·       Prior experience leading a stewarding department preferred.

·       NYC Food Handlers Certification and ServeSafe.

·       Knowledge of New York State Health and Sanitation Guidelines.

·       Ability to handle multiple tasks and work effectively, independently, and efficiently with time constraints.

·       Must be creative, innovative, and proactive.

·       Must be detail oriented and perform work accurately and timely.

·       Proficient computer skills necessary including Microsoft Office.

·       Financial management cost controls, food and labor cost management experience required.

·       Ability to effectively, professionally, and respectfully communicate with co-workers, supervisors, vendors, and clients.

·       Able to work a flexible schedule in order to accommodate business levels (weekend and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.

JOSE ANDRES GROUP restaurants span across America including Miami, Orlando, Las Vegas, NYC, Chicago and of course Washington, DC. Soon Los Angeles and Dubai. Since 1993,our restaurants reflect the authentic roots of each concept and showcase José's passion for telling the stories of a culture through food.