Job Summary

The Lead Steward is responsible for supervising, training and scheduling all stewarding staff, including outside contracted workers. Establishing daily inspections of the kitchen and other areas as assigned to ensure compliance with health and fire code regulations. Plan, direct and oversee the maintenance of all food and beverage equipment (china, glass, silver and equipment), both stationary and portable. Assist with dish-up during set-up, service and tear down as necessary. Accountable for setting and maintaining inventory and supplies necessary to support catering and a la carte operations by coordinating with the food and beverage manager, executive chef/executive sous chef or the sous chef.

Job Duties

• Responsible for scheduling the morning and afternoon stewards. Holds regular meetings with the stewarding staff to assist with on-the-job training sessions and address and resolve operational issues/challenges
• Develops and maintains a system whereby all china, glass and silverware (CGS) is handled in the best possible manner to assure that it is being properly cleaned and sanitized and appropriately stored so that loss and breakage is held to a minimum
• Conducts regular inventories of all CGS and maintains a spreadsheet on breakage
• At the beginning of each shift, does a walk-through of the kitchen, pantry, loading dock, scullery, storage areas and other areas assigned by the Executive Chef to assess the cleanliness of these areas and maintain the proper cleaning of these areas in keeping with established standard operating procedures
• Develops a system and maintains a regular schedule to clean, sanitize and store all kitchen equipment
• Collects and disposes waste and trash in line with the recycling efforts of the club
• Orders chemicals for cleaning and maintains necessary inventory and supplies. Distributes chemicals to stewards as needed
• Ensures that both the front and back of the house departments have the necessary items and utensils needed to operate the dining room and kitchen areas
• Supervises stewarding staff in the washing of dishes and utensils according to standard operating procedures; supervises dishwashers in the washing of pots and pans according to standard operating procedures. Assists in both dish washing and pot washing when necessary
• Oversees the cleaning of ovens, broilers, grills, salamanders, hoods, deep fryers, slow cookers, steamers, combination ovens, ranges, refrigeration, freezers, prep stations, sinks, ware washing machines, garbage disposals, trash dump areas and all other kitchen equipment
• May stock items in coolers, provide ice and/or set up containers needed for buffets, salad bars, or special events
• Responsible to maintain all kitchen and ware washing facilities clean and organized
• Ensures employee compliance to all rules, regulations and procedures
• Performs work in accordance with Institute and regulatory agencies safety standards and practices
• May perform additional duties as assigned

Basic Qualifications

• High school or equivalent with 3 years of relevant work experience. ServSafe certificate or ability to obtain within 30 days of employment
• Must be able to lift up to 50 pounds
• Must be able to communicate effectively in English
• Must have some supervisory experience

Preferred Qualifications

• Bilingual English/Spanish
• Prior hotel or luxury private club experience

Required Documents

• Resume