Steward supervisor

Responsibilities

• Supervise the stewarding and dishwashing team
• Reads banquet event orders (BEOs), attends banquet meetings, and executes plans to ensure banquets run smoothly
• Assists with dishwasher scheduling
• Troubleshoots problems and issues with dish machines
• Procures the necessary dishwashing chemicals and cleaning supplies
• Maintains cleanliness and organization throughout the restaurant, banquet spaces, and kitchen
• Helps create and maintain a positive work environment for employees as well as guests
• Must have knowledge of dishwashers and other kitchen machinery and cleaning/dish chemicals
• Must have excellent time management skills
• Other duties as assigned

• Availability to work morning, mid, evening/night shifts, as well as weekends and holidays.
• Ability to take direction and work in a team environment and to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated, and organized.
• This position will spend 100% of the time standing or walking.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending,
• Confidently communicate with guests and employees.
• Requires manual dexterity to use and operate all necessary equipment.
• Ability to physically handle knives, pots or other items as well as grasp, lift and carry items from shelves and otherwise transport up to 80 pounds to every area of the kitchen.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water.
• Proper usage and handling of various chemicals.
• Proper usage and handling of various kitchen machinery to include dishwasher, slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment.