Assistant Executive Steward

About the Role

The Assistant Executive Steward will report to the Executive Steward and is responsible for maintaining the highest cleanliness and sanitation throughout the property with proper usage and maintenance of all equipment.

• Position Responsibilities​
• Make routine inspections of all equipment and kitchen areas to ensure that cleanliness and sanitary procedures are maintained
• Requisition new and replacement equipment as needed
• Monitor all cleaning supplies and equipment to ensure costs are kept to a minimum without losing quality and usage of materials
• Maintain inventory and record keeping for all dinnerware, flatware and glassware, order china, glass and silver
• Perform other job-related duties as requested
• Develop and administer cleaning specifications for each piece of equipment
• Responsible for all walk-through inspections
• Must have the ability to follow ServSafe and HACCP guidelines throughout steps of preparation
• Must be able to work in a fast-paced operating mode
• Ability to follow photo and written specifications in English
• Assist at all stations when required
• Follows and adheres to all company and Departmental safety guidelines​
• Essential Functions​
• Continuous standing and periodically walking for long periods of time
• Periodically pushing and pulling heavy carts and lifting products in proper storage areas
• Repetitive motions preparing products
• Constantly stooping, bending, reaching
• Lifting various sized pots and pans
• Temperatures vary from hot to cold areas
• Days and hours may vary; all shifts may be required at times
• Working with hot kitchen equipment
• Must be able to withstand the pressure and strain of working in close quarters
• Cleaning of work areas, equipment, specified utensils
• Moderate noise levels
• Must be able to lift/push/pull up to 75 pounds

Requirements

What’s Required​

• Must have an Associate degree as well as three years supervisory experience specifically in volume staff supervision, or an equivalent combination of education and or experience
• Knowledge of all related chemical use in Ware washing environment
• Knowledge of kitchen equipment and small wares
• Ability to prepare cost report sheets pertaining to usage of related equipment
• Ability to set-up systems and procedures for inventory control
• Acquired knowledge of glassware, china, silverware and linen
• Must be able to read, write and understand English, ability to understand and speak Spanish is helpful
• Must acquire HACCP and Serv Safe Certification
• Communicate with end users on quality issues
• Acquired knowledge of computer skills and software applications: Excel, Word, and Stratton Warren