Chief Stewarding

POSITION PURPOSE:

Responsible for all Cleanliness, production and sanitary control for all food outlets and banquet facilities to Trump international hotel and towers high standards or quality. Maintains a clean and sanitary kitchen, all support areas. Has the ability to follow all cleaning schedules. Perfectly clean silver, glasses, pots, pans, plates and well organized work area. Maintain and contribute to a positive work environment.

EXAMPLES OF DUTIES

ESSENTIAL FUNCTIONS:

25% Directs staff in maintaining the cleanliness of the back of the house areas, which include; main kitchen, storage areas, dumpster, loading dock, employees’ cafeteria, and ware washing areas. Manages general cleaning schedule so that the food service areas meet or exceed the health inspection requirements. Schedules purchases of all stewarding equipment.

20% Selects, trains, schedules, supervises and counsels all members of stewarding department in accordance with established standards for safety, productivity and performance. Delegates dish and equipment washing and silver polishing activities.

20% Controls the equipment storage areas and the issuance of equipment for the Food Service department. This includes maintaining the cleanliness and good operating condition of house kitchen equipment, i.e., stoves, refrigerators, ovens, icemakers, walk-ins, dish machines, etc. Monitor all inspections; Health, Trump Hotels Back of House Audit.

15% Maintains the inventory and coordinates the distribution of all big four items: china, glassware, linen and silver which also includes visual inspection to ensure cleanliness and safe transportation. Oversee payroll. Responsible for frequency of inventories for all big four items; monthly, quarterly. Responsible for establishing and maintaining par levels for all food & beverage outlets & banquet facilities in addition to establishing re-order points for all big four items. Responsible for minimizing inventory shrinkage.

10% Coordinates services and supplies of stewards department with various departments, to include food distribution, pre-banquet event or other events and food recover post banquet and other events. Participates in all food dish-up for all banquet functions. Replenishing food for all or maintaining all buffet lines in banquet or in the food & beverage outlets. Responsible for deliveries to the various food & beverage outlets. Communicates with other departments through both oral and written communication, distributing daily Event Orders and assignments.

5% Organizes and conducts preshift and departmental meetings to advise staff of forecasted expectations.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair or replacement to Engineering/Maintenance team.

• Perform other duties as requested, such as VIP parties and staff meetings.
• Participate in the Manager-on-Duty Program as designated by the hotel.

PHYSICAL REQUIREMENTS:

Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours

Physical Activity Frequency

Sitting Occasional

Standing Constant

Walking Constant

Climbing stairs Occasional

Crouching/Bending/Stooping Frequent

Reaching Frequent

Grasping Frequent

Pushing/Pulling Occasional

Near Vision Constant

Far Vision Occasional

Hearing Constant

Talking Constant

Smell Constant

Lifting/Carrying (# lbs) Frequent

Travel Occasional

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

Assistant Executive Steward

Stewards

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Strong working knowledge of kitchen operations, equipment, food production, sanitation and safety.
• Knowledge of sanitation standards, health codes, Material Safety Date Sheet/Chemical listings, OSHA laws and regulations that involve the hotel industry.
• Basic mathematical skills and skill in the use of a calculator to prepare moderately complex mathematical calculations without error, i.e., budgets, forecasting, inventories.
• Ability to read and speak basic English so as to fully comprehend job requests, caution notices, event orders and similar written materials.
• Ability to effectively deal with employees and customers, some of whom will require high levels of patience, tact and diplomacy, to defuse anger.
• Writing ability to document various reports, forms and orders using correct grammar and appropriate vocabulary.
• Ability to stand and move throughout the facility for long periods of time, eight hours or more and continuously perform essential job functions.
• Ability to visually inspect cleanliness.
• Ability to grasp, hold and carry items weighing up to 50 lbs.

• Ability to use various office equipment, including, but not limited to, typewriters, calculators, photocopiers and facsimile machines.

QUALIFICATION STANDARDS

EDUCATION

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school education required.

EXPERIENCE

Minimum two years stewarding management experience, or 2 years of food & beverage management experience in a high volume operation. Must have experience with payroll, managing and ordering inventory, scheduling and handling day to day operations.

LICENSES OR CERTIFICATES

Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification required.

Equal Opportunity Employer

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.