Lead Kitchen Steward (3pm-11pm)

WE LOVE OUR WORK.

Controls inventory of china, silver, and glass and reports numbers to management.
Records any breakage of china, silver, and glassware.
Sets up rooms for banquets. Attends BEO and related Food & Beverage meetings.
Controls all labor and chemical costs by helping Executive Steward to develop departmental budget.
Develops departmental quality standards and trains employees according to those standards.
Follows all Human Resources policies and procedures by communicating such policies to employees and completing all necessary paperwork.
LEAD RESPONSiBiLiTiES: Assists Executive Steward.
Responsible for the direction, coordination, and evaluation of this unit, reporting his/her findings to the Executive Steward.
Carries out oversight responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work as given by Executive Steward; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALiFiCATiON REQUiREMENTS:
To perform this job successfully, an employee must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable employees with disabilities to perform the essential functions.
A combination of experience or training will be considered. EDUCATiON and/or EXPERiENCE:
High School Diploma or General Education Degree (GED). - 1 year of experience as Supervisor in multi-outlet facility certified in sanitation. - Well organized. - Able to get along with others. - Flexible work schedule. - Previous stewarding experience preferred. LANGUAGE SKiLLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of guests or employees of the organization.
Bilingual capabilities preferred (English/Spanish). MATHEMATiCAL SKiLLS:
Ability to calculate figures, amounts, discounts, and percentages and apply to practical situations. REASONiNG ABiLiTY:
Ability to apply commonsense understanding to carry out written or oral instructions.
Ability to deal with problems with multiple variables. CERTiFiCATES, LiCENSES, REGiSTRATiONS:
Sanitation, Serv Safe.

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