Stewarding Supervisor

OVERVIEW: The stewarding supervisor is responsible for supervising all stewards and dishwashers. The stewarding supervisor coordinates equipment needs for all F&B departments including culinary. The stewarding supervisor plans logistics of equipment, china, glass and silver for all banquet events and outlets. The stewarding supervisor inventories and maintains all OSE for F&B and ensure all OSE is clean and operational. The Stewarding supervisor plans and executes cleaning and sanitizing schedules to meet local, state and company regulations including HACCP and Covid 19 regulations. The stewarding supervisor is responsible for the cleanliness and maintenance of all stewarding equipment including chemical inventories.

Steward Supervisor Responsibilities

• Clean and sanitize all china, glassware, silverware, flatware, pots, and pans in the resort.
• Promptly and carefully sort soiled ware so that it can be put through the dish or pot machine properly.
• Clean kettles, tilt skillets, pots and pans promptly and completely so cooks can carry out their work
• Ensure all food and beverage outlets have the requisite amounts of all items to properly open their shifts and that there are sufficient racks in which to place dirty dishes, silver, pots, and pans.
• Ensure that all spills and breakage are attended to immediately and proper safety procedures are followed.
• Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables, and floors.
• Assist culinary staff during any special request or priorities as requested by the Chef or F&B manager.
• Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.

Position Requirements

• Must possess a High School Diploma or GED
• Proven experience in the kitchen
• Must possess a high desire to service guests    
• Complete knowledge and understanding of the hospitality industry, policies and procedures to include sanitation.
• Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.
• Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
• Should have prior experience with 4 Diamond rated hotel.
• Must have a valid driver’s license.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands.

Physical Requirements

• Must be able to tolerate temperature changes from hot to cold and cold to hot.
• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.
• Frequently use hands for keyboard and arms to reach.
• Heavy work – Occasionally lift and/ or move up to 50lbs of force.
• Light work - Frequently lift and move up to 10lbs.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently

Additional Job Requirements

• Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem-solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands most specifically days, nights, weekends & holidays.
• Must have a valid driver’s license.
• Must possess a valid Food Handler’s Card as required by the County

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