Position Summary

To supervise kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service.

Supervision Exercised

Reports to the Chief Steward.

Supervises the Dishwashers.

Major Duties And Responsibilities

1. Supervising the dish pantry department in the following: collection of dishes from various outlets in the building, sorting and separation of china, glassware and silverware.
2. Loading, running, cleaning and maintaining a large dish washing machine and ensuring clean items meet departmental standards.
3. Supplying the kitchen and wait staff with clean utensils and dishes for service.
4. Ensuring that the dish washing conveyor and all related equipment are well maintained, cleaned and operated according to standard.
5. Contacts service representative when necessary for repairs and follows up to ensure that requested repairs have been completed.
6. Overseeing the cleaning schedule for the dish pantry area, walk in and kitchen production and banquet service areas to insure proper cleanliness for Health Department inspections and daily inspections.
7. Organize and complete the quarterly china, glassware and silverware inventory. Provide requested results to Executive Chef and Food and Beverage Director for review.
8. Facilitates and ensures that daily stand up meetings by shift are conducted to ensure that property information is communicated and understood.
9. Timely completion of computer assisted training as required.
10. Oversee the packing and transport of china, silverware and glassware needed for parties held off premises and inventory items when returned.

Secondary Duties And Responsibilities

Knowledge, Skills And Abilities

1. Knowledge of stewarding operations.
2. Knowledge of sanitation procedures.
3. Knowledge of inventory procedures. .
4. Ability to follow instructions
5. Ability to perform simple procedures.
6. Ability to plan the work of others.
7. Ability to supervise others.
8. Knowledge of inventory procedures.
9. Excellent organizational skills.
10. Excellent customer service skills.
11. Excellent oral and written communication skills
12. Knowledge of computers and Windows software 

Minimum Qualifications, Education And Experience

Required

1. High School Diploma, GED certification or equivalent.
2. Two (2) years of stewarding or related experience
3. Must be at least 18 years of age.

Licensing Status

1. Must be able to successfully pass a stringent background investigation.
2. Will require a post-offer, pre-employment and random drug screening.
3. Must successfully complete the New Mexico Food Handlers course within 30 days of hire date.

Working Conditions

1. Work is performed indoors and outdoors.
2. Work hours subject to change with overtime work required.
3. Subject to hazards which may cause personal bodily harm; smoke; diseases; cuts bruises, burns, common cold, influenza, dust, odors and elevated noise levels.
4. Tasks may be performed on uneven, inclined, hard and soft carpeted floors, cement structures and surfaces.
5. Duties may involve walking, standing for long periods of time, sitting and crouching.
6. Specific required movements include the following:

• Trunk- bend, twist, rotate, push, pull, carry.
• Arms – reach, carry, lift, twist, and rotate.
• Legs – lift, push, pull, twist, and rotate.
• Hands – Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.