Stewarding Supervisor

Full-Time

Position Objective

Supervises kitchen employees not actively engaged in cooking to ensure clean, efficient and economical food service.  Maintains kitchen work areas, restaurant equipment and utensils in clean and orderly condition.

Essential Job Functions

• Assigns kitchen helper and other non-cooking employees to such activities as dishwashing, and silver cleaning.
• Assist in keeping labor for stewarding department within budget.
• Inspects kitchens, workrooms, and equipment for cleanliness and order
• Posts time and production records for employees
• Observes and evaluates employees’ performance to devise methods for improving efficiency and guard against theft and wastage
• Takes inventories of china, glassware and silverware
• Reports shortages and requisitions replacement of equipment
• Steam cleans or hoses out garbage cans
• Sorts bottles, and breaks disposable ones in bottle crushing machine

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the resort:

• Polishes silver using burnishing machine tumbler, chemical dip, buffing wheel and hand cloth
• Transfers supplies and equipment between storage and work areas
• Performs other tasks as assigned

Education/Experience

High school or equivalent education required. At least two years supervisory experience.

Requirements

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.   
• Requires good communication skills, both verbal and written. 
• Must have a working knowledge of kitchen cleaning
• May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

Physical Demands

• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand for up to 5 hours per day.  
• Must be able to exert well-paced ability to maneuver with-in a kitchen
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Must be able to lift up to 75 lbs. on a regular and continuing basis.
• Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to   100 lbs.  
• May be required to lift trays of food or food items weighing up to 30 lbs. 
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.