Kitchen Stewarding Executive

Works together with the staff as a team to gain optimum production and exceed guest needs.

Inspects grooming and attire of staff and rectifies any deficiencies.

Completes opening and closing duties including setting up supplies and tools, cleaning all equipment and areas, including opening and locking doors, etc.

Inspect kitchens, restaurants storage areas for organization and food safety, use of FIFO, and cleanliness.

Complete scheduled inventories and stock and requisition necessary supplies.

Monitor production, safety and food safety.

Assist the Chief Steward in Managing the day to day “heart of the house” operations for kitchens, restaurants, room service, banqueting and lounges in attaining their established company standards of operation, sanitation, accident prevention.

Works closely with the Chief Steward and assists the other food and beverage areas in attaining their goals and standards.

Complete required paperwork and orders for maintenance repairs.

Communicate handover to next shift.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.

Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.

Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.

Speak with others using clear and professional language.

Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.

Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.

Read and visually verify information in a variety of formats (e.g., small print).

Visually inspect tools, equipment, or machines (e.g., to identify defects).

Stand, sit, or walk for an extended period of time or for an entire work shift.