The Steward Supervisor is responsible for the operations of the stewarding department during the afternoon and evening shifts to ensure proper washing of kitchen utensil sanitation. He/she is also responsible for supervising the stewarding department and ensuring that all outlet surfaces and utensils are clean and in compliance with all Health department requirements and hotel guidelines.
Main tasks
· Supervise activities of evening stewards, pot washers, and night stewards to ensure proper utensil sanitation and storage.
· Comply and assure compliance with all safety standards by following all safety rules and procedures.
· Check banquet hallway, loading dock, and receiving area for cleanliness.
· Supervise and maintain the sanitation of kitchen, store rooms, hallways, dock, and equipment.
· Maintain a high standard of cleanliness and orderliness in all kitchens, back dock, dumpster and utility work areas.
· Keep management informed of shortage of equipment and supplies.
· Operate the dishwashing equipment to ensure that all china, glass, and silver are cleaned thoroughly and sanitation of such is maintained.
· Return all clean china, glass, and silver to its proper storage location using care to minimize breakage.
· Knowledge of proper safe handling techniques for all chemicals used.
· Report any faulty equipment to management immediately.
· Know the location and operation of all fire extinguishing equipment.
· Practice safe work habits at all times to avoid possible injury to self or other employees.
· Follow the proper procedures in the breakdown, cleaning and reassembling of all kitchen equipment, as needed.
· Follow all sanitation standards.
· Prepare route sheets for the day.
Job Requirements
Minimum Selection Criteria:
· Certificate in Food Preparation or related field of study from accredited institution of higher education.
· A minimum of 2 years hotel experience as a Stewarding Supervisor.
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