Supervisor-Stewards (Executive)

Ensure water temperature, and chemical levels are appropriate for cleaning and documented.

• Assist with Banquet plate-ups.
• Assist cooks and kitchen staff with various tasks as needed.
• Provide cooks with needed items.
• Support banquet and buffet by transporting and ensuring adequate stock.
• Return cleaned items to proper locations.
• Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals.
• Ensure adherence to quality expectations and standards.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Stand, sit, or walk for an extended period of time.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move over sloping, uneven, or slippery surfaces.
• Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

• Education: High school diploma or G. E. D. equivalent.
• Related Work Experience: At least 2 years of related work experience.
• Supervisory Experience: At least 1 year of supervisory experience.
• License or Certification: None