Dishwasher​/Kitchen Steward Supervisor

Overview

Summary:

Accountable for day to day supervision of the Stewarding team to ensure cleaning all dishes, glassware, cooking utensils, pots, pans and other food and beverage related items for the Kitchen, Restaurants, Banquets, IRD and the Rooms areas. Oversees the team in operation of the dishwasher, as well as scrubbing pots and restock all supplies in assigned areas of the hotel. In addition, this position provides supervision of general cleaning duties including cleaning, mopping and scrubbing of Hot Boxes, Queen Mary’s etc.

and trash removal as well as cleaning the Kitchen area (floors, walls, ceilings). Incumbents in this position lead the Stewarding team in plating up food for large events, and ensuring the food is delivered timely to the appropriate meeting room with the allotted quantity, and the food is kept to the appropriate temperature upon delivery.

• Plan out the work that will need to be performed by the Stewards, and assign the team to specific function(s) within the hotel so that work can be completed seamlessly and under appropriate supervision.
• Coordinate with the Executive steward and engineering about our recycling program and must follow up and educate our staff about recycling and composting program in all outlets.
• Ensure that all Stewarding associates are trained on proper handling of chemicals, eye wash stations, SDS sheets and that chemicals and cleaning materials are not only used, but stored correctly.
• Work with the purchasing department to order supplies when stock is running out. With a daily and weekly chemicals inventory.
• Check and coordinate with banquets captains, banquets manager, culinary team, and banquet steward or food runner about any banquet functions for the day.
• Daily stand up or dress rehearsal must be completed with the team or the department for proper communication about the day by day operations and for special projects of the day.
• Must attend EO Meeting and communicate to banquets for China, glass and silver set ups in a daily basis if it is required for a full service Hotel.
• Will coordinate with the banquet chef or culinary team about plate up and all equipment needs for the kitchen.
• Supervise the execution of cleaning the floors, work tables, equipment, walls, ceilings and any and all other areas within the responsibility of the Stewarding team. Ensure that the floor and work surfaces are kept free of trash, water, etc. to prevent potential accidents. Administrate safe work procedures including the use of wet floor signs for spills and encourage their removal once floor has dried.
• Maintain a clean and orderly work area in accordance with hotel standards. Ensure that food sanitation practices are followed. Maintain food handling and sanitation certification as required by the State and/or Brand. Follow up and ensure all personal protection equipment (PPE) guidelines (gloves, goggles, aprons etc.) are being worn by all associates.
• Ensure glass racks are securely fitted on top of one another. Ensure that the team is only stacking to eye level and they move dish dollies and carts in a safe manner and of course to make sure glassware it been organized.
• Ensure the completion of daily and weekly cleaning schedule (Rail road cleaning schedule).
• Teach, train and administer to the Stewarding team to scrape food from dirty dishes, pots and pans and wash by hand or in the dishwasher following all standards for maintenance of the machine and/or safety. Sort silverware before cleaning. Load and unload dishwasher property. Monitor wash and rinse temperatures and report any issue immediately to the Supervisor or Manager. Wash temperature should be not less than 160 degrees and the final rinse should be no less than 180 degrees.
• Follow proper food handling/holding procedures to include the maintenance of the HAACP temperature thresholds of all food products.
• Ensure all temperature logs for all dish machines and 3 compartment sinks for AM/PM shift are filled up on a daily basis and report any problems to the Executive Steward and engineering as soon as possible.
• Occasionally test the 3 compartment sink with test strips to ensure our sanitizers are working properly and log it down into the Temperature log.
• Ensure the Stewarding team is following all safe work procedures, and working in an efficient manner. All heavy items should be moved with a cart, gloves are being worn to avoid cuts on sharp items, silverware is sorted, and that all work is being performed using proper procedures.
• Keep waste and breakage to a minimum. Be careful and teach the team to be aware when reaching into bus tub, as hidden items such as knives, or glass can create injury potential.
• Clean equipment using specified chemicals to ensure sanitary standards. Polish silver using machine as well as hand buffing.
• Ensure appropriate team members are trained on the proper use of buffing and other heavy equipment to scrub the floor during deep clean. Ensure Kitchen is steam cleaned according the sanitation…