Chief Steward

JOB SUMMARY

Manages the daily kitchen utility operations and staff. Areas
of responsibilities include dish room operations, night cleaning, back dock
cleaning and maintenance, banquet plating and food running. Supervises kitchen
employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers,
etc.). Strives to continually improve guest and employee satisfaction while
maintaining the operating budget.

CANDIDATE PROFILE

Education and Experience

•
High school diploma or GED; 4 years experience in the procurement, food
and beverage, culinary, or related professional area.

OR

• 2-year
degree in Hotel and Restaurant Management, Hospitality, Business Administration,
or related major; 2 years experience in the procurement, food and beverage,
culinary, or related professional area.

CORE WORK
ACTIVITIES

Managing Day-to-Day
Operations

• Orders and manages necessary supplies. Ensuring
workers have supplies, equipment, tools, and uniforms necessary to do their
jobs.

• Schedules events, programs, and activities, as well as the work
of others.

• Monitors the inflow of ordered materials and the maintenance
of current materials.

• Conducts china, glass and silver inventories.

• Controls inventories of food, equipment, smallware, and liquor, and report
shortages to designated personnel.

• Inspects supplies, equipment,
and work areas in order to ensure efficient service and conformance
to standards.

• Investigates reports and follows-up on employee
accidents.

• Manages all equipment, china, glass and silver (e.g.,
adequate clean supplies of each).

• Supervises employees ability
to follow loss prevention policies to prevent accidents and control costs.

• Enforces proper cleaning routines for serviceware, equipment, floors,
etc.

• Enforces proper use and cleaning of all dish room machinery.

• Ensures all food holding and transport equipment is in working order.

• Ensures compliance with all applicable laws and regulations.

•
Ensures compliance with food handling and sanitation standards.

• Informs
and/or updates the executives, the peers and the subordinates on relevant
information in a timely manner.

Leading Kitchen
Team

• Utilizes interpersonal and communication skills to lead,
influence, and encourage others; advocates sound financial/business decision
making; demonstrates honesty/integrity; leads by example.

• Supervises
and manages employees.

Manages all day-to-day operations. Understands employee positions well enough
to perform duties in employees' absence.

• Provides the leadership,
vision and direction to bring together and prioritize the departmental goals
in a way that will be efficient and effective.

• Ensures and maintains
the productivity level of employees.

• Serves as a role model
to demonstrate appropriate behaviors.

• Achieves and exceeds goals
including performance goals, budget goals, team goals, etc.

• Celebrates
successes by publicly recognizing the contributions of team members.

•
Encourages and builds mutual trust, respect, and cooperation among team
members.

• Communicates performance expectations in accordance with job
descriptions for each position.

• Establishes and maintains open,
collaborative relationships with employees.

• Participates in
the management of department's controllable expenses to achieve or exceed
budgeted goals.

• Strives to improve service performance.

•
Solicits employee feedback.

• Understands the impact of department's
operation on the overall property financial goals and objectives.

Ensuring Exceptional Customer Service

• Attends
meetings and communicates with executive, peers, and subordinates as an effort
to improve quality of service.

• Manages day-to-day operations, ensures
the quality, standards and meeting the expectations of the customers on a daily
basis.

• Emphasizes guest satisfaction during all departmental meetings
and focuses on continuous improvement.

Managing
and Conducting Human Resource Activities

• Provides guidance
and direction to subordinates, including setting performance standards
and monitoring performance.

• Recruits, interviews, selects, hires,
and promotes employees in the organization.

• Trains employees in safety
procedures.

• Provides feedback to individuals based on observation
of service behaviors.

• Reviews employee satisfaction results to identify
and address employee problems or concerns.

• Ensures disciplinary
procedures and documentation are completed according to Standard and Local
Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

• Ensures property policies are administered fairly and consistently.

• Ensures utility staff is properly trained regarding sanitation, equipment
handling and chemical usage.

• Participates in employee progressive
discipline procedures.