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Assistant Executive Steward
Food & Beverage - Kitchen/Chef/Cook/Helper
21 and over
Delegate tasks to department and ensure job requirements are completed correctly and in a timely manner.
Assist the Executive in phases of the department operations.
Work closely with the Chef’s department and all room managers in order to assure quick and efficient operations of each restaurant outlet.
Assist with on the job training of stewarding employees.
Perform walk through inspections of kitchen areas and complete noted checklists.
Communicate job assignments to stewarding employees in English and Spanish.
Maintain employee records, attendance tracking sheets, checklist and daily reports.
Apply proper disciplinary action to line employees and complete required documentation.
Order chemicals and maintain necessary inventory and supplies.
Maintain inventory and record of hollowware, silverware, glassware and other equipment.
Ensure operations follow Health, Safety and Occupational Safety and Health Administration regulations.
Perform all duties as deemed necessary for the success of the department.
Perform other job related duties as requested.
At least 2 years of supervisory experience in a similar position.
A working knowledge of kitchens, dish machines, silver- plated equipment care and polishing, chemical awareness.
Strong working knowledge of OSHA and safety regulations.
Basic working knowledge of Microsoft Office and other related computer programs.
Excellent customer service skills.
Ability to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Work varied shifts, including weekends and holidays.
Professional appearance and demeanor.
High School diploma or equivalent.
Ability to speak, read and write in English.
Previous experience working in a similar resort setting.
Previous experience managing employees using a Collective Bargaining Agreement.
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