Executive Steward

Under the supervision of the Executive Chef, the Executive Steward is responsible for managing and coordinating all activities of hourly stewarding and expediting workers, while overseeing the department's operations and processes.

• Responsible for organizing work schedules and duties of employees to ensure appropriate coverage.
• Responsible for the departmental orientation of new employees, on-the-job training, and informing them of all appropriate safety and sanitation requirements.
• Responsible for hiring and staffing to meet Team San Jose's expectations.
• Establish and implement preventive maintenance schedules and standard operating procedures for all outlets under the Stewarding Department.
• Maintain inventory control of china, glassware, platters, and silver during and between all F&B functions. Inventory is conducted monthly as directed.
• Organize and maintain the Stewarding warehouse and lower-level storage unit.
• Responsible for the San Jose Convention Center and all theatres, cleanliness of all equipment, and physical plant under Culinary and Stewarding operations.
• Maintain all Culinary kitchen equipment, including hot boxes, slicers, Alto-Shaam ovens, and Hobart machines.
• Maintain a safety-first environment with emphasis on proper working conditions and equipment.
• Forecast labor and report payroll.
• Responsible for managing the setup of food locations and break-down areas.
• Control of all necessary supplies and chemicals for the department.
• Responsible for performance management and accountability for all stewarding employees.
• Responsible for scheduling monthly/quarterly hood cleaning.
• Responsible for health and sanitation inspections from the county.

• Bilingual English/Spanish is preferred.
• Proven ability to effectively communicate with a predominantly Spanish-speaking team.
• Must be able to work any day of the week and at any time of the day.
• Must be able and willing to work fully onsite.
• At least three years of previous experience in F&B in a leadership capacity in hotels, convention centers, assisted living facilities, or hospitals.
• Experience dealing with organizational management, and food service operational experience in a high-energy, fast paced environment (inclusive of both front and back of the house).
• Complete knowledge about all equipment used in the department (dishwashers, hot boxes, Alto-Shaam, etc.)
• Knowledge of all chemicals, their interaction, and their use.
• Complete knowledge of labor forecasting procedures.
• Computer experience (i.e., Microsoft Word, Outlook, Excel).
• Obtain a forklift operating license within 90 days (about 3 months) of hire.
• Possession of a current and valid Class C Driver's License.
• You must be able to drive a 26-foot truck for company deliveries.
• Knowledge of inventory control of glassware, china, and silver.
• Familiarity with union contract responsibilities to the staff, the union, and Team San Jose is strongly preferred.
• Must have profit and loss responsibility as well as considerable knowledge of financial information relating to profit and loss, sales, and capital expense.
• Demonstrate successful interfacing with a variety of organizational functions to get the job done.
• Must be able to lift heavy objects weighing 20 lbs.
• Must be able to coordinate and organize outdoor catering (including driving).

Team San Jose is an equal opportunity employer.