The Kitchen Supervisor must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others. The duties and responsibilities of a kitchen crew include prepping and cooking food. Doing so requires the Kitchen Steward to motivate and help the new employee while simultaneously making sure that they understand the correct way of going about their daily tasks. Introduction / Job Description. No need to think about design details. Plus Free Job Search Tool. Reports to: Chief Steward, Assistant Chief Steward, Stewarding Supervisor Scope Consistently offer professional, friendly and proactive guest service while supporting fellow associates through stewarding services. Culinary Tools – Kitchen Supervisors need to know how to use knives, pots, pans, meat thermometers and many other culinary tools. Dubai, UAE Posted 2019/01/29 08:29:57 Ref: JB3878555. • Ensure linen, cutlery and hollowware is stacked for service and … We make the hiring process one step easier by giving you a template to simply post to our site. They regularly check for freshness and quality. Plus Free Job Search Tool. You’ll be in demand in restaurants, hotels, pubs and the catering departments of schools, hospitals and ships. Technical. Over 12,000 other Job Titles and Job Descriptions. Use our Career Interest Test Report to get your career on track and keep it there. Requirements and Responsibilities. This way, you can position yourself in the best way to get hired. Introduction / Job Description Ensures a clean and workable kitchen area at all times by scraping food from dirty dishes, pots, pans, plates, glasses, flatware, service ware and miscellaneous items and washing them by hand and/or the dishwashing machine. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services, Carrying or lifting items weighing up to 50 pounds, Ensure the Kitchen colleagues and guests have the dishes/ silverware required, Champion of the hotel recycling program, policies and procedures and actively participates and encourages all staff to follow through, Maintain a clean and safe work environment in accordance with OSHA requirements, Monitor and control labor costs, equipment and supply requisition, 2 years of supervisory experience in Food & Beverage, preferably Stewarding, Establish and maintain systems and methods of operation necessary for the Stewarding Department to supply all outlets and production areas with clean, correct, hygienic and timely mise-en-place whilst minimizing cost through breakage, loss or excessive chemical cost and appropriate staff levels, Responsible for purchasing, storage and control of all food and beverage equipment including kitchen machinery and utensils and for recommending purchase of any operating or cleaning capital items, Establish appropriate training for all Stewarding Associates to achieve department goals and standards and to assist in personal development, Closely follow and monitor all HACCP related issues within the department, Supervise and participate in the cleaning, maintenance, and sanitation of china, glass, silver, kitchen equipment and kitchen production areas in accordance with production requirements and quality standards while maintaining a, Anticipated business levels per meal period, Scheduled in house group activities, locations and times, Inspects all work areas and documents discrepancies to be rectified Inspects quality of work performed by Night Cleaners and resolves deficiencies, Ensures scheduled cleaning tasks are completed within specified time frames, Manages cleaning schedules for all tasks to be completed on a daily/weekly/monthly/quarterly basis, ensuring that all areas are routinely cleaned, Conducts pre-shift meetings with team members and reviews all information pertinent to the day's business, Inspects appearance criteria of team members, rectifying any deficiencies and ensuring compliance with Company dress code, Provides feedback to team members on their performance, Handles team member's challenges, counsels' employees and administers progressive discipline according to Company guidelines, Ensures all closing duties for team members are completed before they sign out, Energetic - Ability to work at a sustained pace and produce quality work, Ability to multi-task between guest requests, operational issues, and team member needs, Must have ability to: Plan par stocks. ... cafeterias, and institutions as opposed to Steward/Stewardess hotel rest. One of a supervisor’s most important responsibilities is managing a team. Skilled kitchen steward has a good understanding of the importance of keeping a kitchen clean and organized to help chefs.Has excellent interpersonal skills and a good knowledge of appropriate sanitation standards.Has a High School Diploma and more than four years of experience working as a Kitchen Steward in fast-paced restaurants. The Kitchen Supervisor will assist the Sous Chefs and kitchen operations in 3 main areas, including expediter, Chief Steward, and Operation Excellence Expediter Perform duties of the kitchen expediter As a kitchen attendant – or kitchen assistant – you are effectively the engine room of the kitchen. - Select from thousands of pre-written bullet points. Create a Resume in Minutes with Professional Resume Templates. - Choose from 15 Leading Templates. regularly and up to 100 lbs. Working under the guidance of a kitchen supervisor or chef de partie, your job is to ensure that the kitchen is clean and operational. genuine hospitality and teamwork on an ongoing basis, Assuming the responsibility to notice when the guest is not satisfied and using best judgment as to when it is appropriate to use the 100% Guest Satisfaction, Performing other duties required to provide the service brand behavior and genuine hospitality, Assist in supervising the stewarding function in assigned kitchen areas to promote overall cleanliness, sanitation and compliance with state and local health regulations. Job Description Job Title: Steward/Dishwasher Department: Food and Beverage Reports To: Executive Chef/Sous Chef FLSA Status: Non-Exempt Revised: September 2013 Primary Purpose: Ensures a clean and workable kitchen area at all times by scraping food from dirty dishes, pots, pans, Also known as a Kitchen Supervisor, their goal is to ensure the kitchen department runs smoothly and complies with safety regulations. Whenever a new Server, Cook or Kitchen Steward is hired, it falls to the Kitchen Supervisor to train the new employee until they are ready to begin working with the rest of the staff. The duties of the sous chef are often similar to those of other key kitchen staff members. THE GUEST SERVICE ATTENDENT / STEWARD. Ensure that equipment is prepared and operational for the following day’s work, Assist in determining the minimum and maximum stocks and control the par stocks of all materials and equipment, Promote teamwork and quality service through daily communication and coordination with other departments. Download Stewarding Supervisor Resume Sample as Image file, Flexibility to respond to a range of various work situations, Support the Team Members in training and development, Report faults, misused or damaged equipment issues to the Managers, Executive Chef, and/or Chief Engineering, Assist in the location, movement and storage of operational equipment, Coordinate the daily pot-wash and dish wash responsibilities, Ensure the correct PPE is in place and guidelines are adhered to, Ensure machinery is operated properly, efficiently, safely and in accordance with the hotel's Health and Safety Manual, Determines work procedures, prepares work schedules, and expedites workflow, Assigns duties and examines work for exactness, neatness, and conformance to policies and procedures, Studies and standardizes procedures to improve efficiency of subordinates, Responsible for all personnel under his/her supervisor, Safely utilize and store all cleaning compounds, chemicals, and materials including soaking solution utilizing the correct protective clothing, Reviews and reinforces operating procedures with his/her shift, Assist in performing employee performance evaluations and make recommendations on employee performance ratings, Manage the Stewarding team to include efficient staffing, team member development and training, performance management and policy enforcement, Monitor performance of the stewards and provide direction and recommend corrective action. Setting goals for performance and deadlines in ways that comply with company’s plans and vision Steward Job Description Sample Template This free steward job description sample template can help you attract an innovative and experienced steward to your company. Stewarding functions include setting up work stations, cleanliness and storage of dishes, filling dish machines, ensuring correct chemical levels, maintaining efficient traffic patterns in kitchen, etc, Assist in educating employees on current safety issues to ensure compliance with all health and safety regulations. Plus Free Job Search Tool. You can search and apply for over 2 million other jobs. We analyzed several online job postings to identify these duties and responsibilities. Research new products/equipment. They are just as adept at managing inventory as they are at coaching kitchen staff, and they tend to perform very well under pressure. Adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace. Inform management of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets. The Kitchen Supervisor will assist the Sous Chefs and kitchen operations in 3 main areas, including expediter, Chief Steward, and Operation Excellence Expediter Perform duties of the kitchen expediter Being an Executive Steward is responsible for inventory control and kitchen equipment, item management. Prior experience in a complex hotel environment with multiple kitchens required. Kitchen supervisor job description. Because of this, it’s essential that Kitchen Supervisors make informed purchasing decisions, organize and label everything in the inventory and oversee both incoming and outgoing shipments. Being an Executive Steward is responsible for inventory control and kitchen equipment, item management. Create the perfect job-worthy cover letter effortlessly in just a few clicks! Provide assistance to the kitchens for plate up, … Job Description Under the direction of the Executive Steward, the Steward Supervisor directs, assists, supervises and trains all Stewards in maintaining all assigned kitchen and Food & Beverage work areas and equipment in clean and orderly condition on a daily basis. Kitchen Supervisors oversee all kitchen activities within a food service facility such as a restaurant or cafeteria. Also known as a Kitchen Supervisor, their goal is to ensure the kitchen department runs smoothly and complies with safety regulations. Job description and salary for the role of kitchen supervisor… Carry our any other duties as instructed by the shift Supervisor/senior; Skills. Guide the recruiter to the conclusion that you are the best candidate for the stewarding supervisor job. Maintain high standards of personal hygiene of staff (hairs, hands, shoes, uniform etc. Reports to: Chief Steward, Assistant Chief Steward, Stewarding Supervisor Scope Consistently offer professional, friendly and proactive guest service while supporting fellow associates through stewarding services. Do the Mis-en-place for the day. Always act in a professional manner using the company’s Mission, Vision and Values, Responsible for supervising the stewarding operation during shift and for cleaning and maintaining food and beverage premises to high hygienic standards, Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures, In absence of Manager conducts shift briefings to ensure hotel activities and operational requirements are known, During the shift, oversees the preparation of kitchen equipment for use, Supervises the receiving and storage of kitchen goods, Coordinate and direct work on assigned shift to ensure the organization, sanitation, inventory and control of all cookware, china, glassware, and silverware items, Supervise dishwashers on assigned shift and ensure dishes, pots, pans, flatware and other kitchen items and utensils are cleaned in an appropriate and timely manner, Ensure all dishwashing machinery is operated in accordance with manufacturers operating instructions and properly cleaned at the end of the day/shift and is serviced periodically, Demonstrated knowledge of kitchen sanitation standards, Experience with kitchen/dishwashing machinery, Supervise maintenance of service standards during the operations, Assist in developing duty roster and station plan, Check on guests’ satisfaction and proper handling of feedback and follow-up, Keeping track of service’s operating cutleries and crockery to ensure par level for smooth operations, Responsible for raising stewarding Chemical & Operating Equipment requisition form, Monthly stock takes of the stewarding equipment, store par, with reference to checklists issued by the stewarding department and cost control respectively, Maintain all operating equipment and raise Engineering work order and co-ordinate damaged items for repair, Ensure execution of service standards during operations and give training and guidance, Assist Kitchen, Food & Beverage Outlets in their operations within peak times when needed, Assist Chief Steward and carry out requests made by the management Ensures proper sanitation standards are met through maintenance of local health and sanitation codes, Oversees entire kitchen night cleaning brigade and y rains them on sensitive kitchen equipment cleaning, Maintains performance of contracts such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedules when applicable, Controls and food beverage garbage removal from all areas to the garbage room, Ensure proper garbage sorting for silver hollow and flatware. Maintain the stocking and correct inventory of chemical products, Responsible for the upkeep of proper tools, Ability to communicate and cooperate with all management and line staff employees, Executes and audits supplies and inventory items insuring cost controls, Responsible for monthly china, glass, flatware and utensil inventories, Responsible for ordering china, glass, flatware and utensils when supplies reach below par levels, Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards, Communicates variances from established standards to Food & Beverage Director, Assures all employee files are in order as described in Property Guidelines, Understands and administers the PAF form, sets performance expectations and provides coaching and operational support for the supervisory team, and employees, Enforces all appearance and uniform guidelines, Enforces all regulatory, internal controls, policies and procedures, A minimum of five years Food & Beverage back of house experience with three years of supervisory experience, Excellent interpersonal, communication, coaching, team building and problem solving skills are required, Experience in motivating staff through appropriate incentive programs and training, A working knowledge of Microsoft Office, Excel, and Outlook is beneficial, Clean and sanitize china, glass, and silver using the dishwashing machine; load and unload dishware and flatware from dishwashing machine and store properly, Clean and sanitize all ovens, steam kettles, mixers and other kitchen equipment as well as all kitchen drains, sinks, floors, and walls; clean, dust, seep, mop, polish, scrub, wash, strip, and buff kitchen and pastry shop production areas and hallways, Clean and sanitize all pots, pans, and kitchen utensils using the correct cleaning and rinsing solutions, Organize work assignments, make recommendations in regards to training, performance evaluations, and discipline for stewards, Assist with inventory of china, glass, and silver, Understand and follow facilities designs, set up’s as planned and approved, Assist Chief Steward to bring creativity and flair to the required implementation of plans as required, Assist Chief Steward for setting up phases of Kitchens and provide input on service areas, Assist Chief Steward to conduct snagging process, Assist Chief Steward to prepare inventory, par-stock and other stewarding requirements, Assist Chief Steward for smart storage and logistics procedures, Assist Chief Steward to understand and design available or required Standard Operating Procedures for ways of working in own team, Assist Chief Steward to Implement operational manuals, brand service standards and job descriptions for F&B operation, Assist Chief Steward to oversee induction and training of entire team alongside own key team members and Human Resources, Assist Chief Steward to plan and oversee all logistics in F&B operation for a smooth and successful opening, Assist Chief Steward to ensure that the facilities are well set up, logistics are available and the right quality of human resources are recruited, trained and made enthusiastically ready for the opening as per deadlines from Owning company, IHG and General Manager, Assist Chief Steward to manage all functions of the F&B stewarding operation to achieve optimum departmental profit, Assist Chief Steward to support all functions of the F&B operation to achieve the optimum quality level of food and beverage production and sanitation, Assist Chief Steward to oversee special events and special food and beverage promotions, Maintain comprehensive product knowledge including chemical, equipment, suppliers, markets and current trends and make appropriate adjustments to F&B operations accordingly, Assist Chief Steward to control and analyzes, on an on-going basis, the level of the following, High school certificate or equivalent and any other related qualifications, Minimum 3 years of experience as a steward, with at least 1 year in a supervisory capacity, or equivalent combination of education and stewarding operation experience, Vast knowledge of F&B stewarding operation, Good level of written and verbal Business English, Manage the Cleanliness and Maintenance of all F&B equipment in use and in store according to set standards and to ensure smooth functioning, customer satisfaction under the general guidance of the Executive Chef in accordance to the Hotel’s Policies and Procedures, Establishing and maintaining high sanitation standards in all food preparation area, Guiding the all stewarding associates in the performance of their jobs, Assist to achieve financial goals, by minimizing costs without compromise in Hygienic condition, Ensuring sufficient operating equipment and cleaning supplies for the operation, Responsible to maintain all F&B area free of pest at all time, Responsible for administration and the disposal of the waste, Establish and implement all Food Hygiene policies and procedures in all the Kitchen, Store and Dishwashing area, Responsible for the issuing and the return of All F&B Equipment, Responsible to conduct accurate equipment inventory for all F&B and Kitchen Equipment, Full responsibility of Department in the absence of the Chief Steward and the Assistant Chief Steward, Creating an environment of trust and respect through training and consistent communication, Completing daily payroll information as required, Ensuring cleanliness standards are maintained, including dish machines, all kitchen areas, and all tableware, Training and Development of staff as needed, Must have at least 3 months experience in a Stewarding Department or similar environment, Good organizational and communication skills, Excellent Knowledge of dishwashing machines, Familiarity with safety equipment & procedures, Excellent reading, writing and oral proficiency in the English language, Good communication and customer contact skills, Must be well-presented and professionally groomed at all times, Team player with strong interpersonal skills and attention to detail, The supervisor ensures proper usage and preventative maintenance of all machinery and equipment used in the Stewarding Department, The Supervisor also assists in set-up and maintain inventory of supplies as well as ensuring that all designated areas are properly maintained and serviced, Candidate must be fluent in English, both verbal and written, Prior knowledge of kitchen and floor cleaning equipment and some supervisory experience in working with banquets, restaurants, and kitchens, Applicants are required to have two to three years previous employment in a related position, The candidate must be able to lift heavy objects, Requires attention to detail and problem solving skills, Successful candidates must possess legal work authorization in the United States, Observe guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements, Report faults, misused or damaged equipment issues, Ensure Team Members adhere to all Health and Safety and Hygiene Regulations, Assist in the stock take of equipment and other items as required, Carry out any other reasonable task set by the Hotel's Management, Ensures compliance with food handling and sanitation standards, Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations, Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each), Enforces proper use and cleaning of all dish room machinery, Enforces proper cleaning routines for serviceware, equipment, floors, etc, Conducts china, glass and silver inventories, Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage, Maintains proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel, Investigates reports and follows-up on associate accidents, High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area, Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues, Lead and supervise the Stewarding team in all aspects of the department and ensure standards are followed, Ensure the Kitchen Colleagues have the dishessilverware required and guests have clean dishes, Previous experience in a Stewarding department preferred, University/College degree in a related discipline an asset, High school diploma or equivalent required. Skilled kitchen steward has a good understanding of the importance of keeping a kitchen clean and organized to help chefs.Has excellent interpersonal skills and a good knowledge of appropriate sanitation standards.Has a High School Diploma and more than four years of experience working as a Kitchen Steward in fast-paced restaurants. Kitchen Managers are in charge of the overall operations for the kitchen area of a restaurant. They may have to oversee the work carried out by other cooks as well. Basic maintenance and cleanliness of the kitchen and dining area is the responsibility of the steward, who works under the supervision of the head chef or restaurant manager. Any failure to perform tasks, obey health codes or operate as a time should be met with an appropriate response, whether that means a pep talk or a reprimand. genuine hospitality and teamwork on an ongoing basis, Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guest, Supervise the Back of House Department efficiently and to consistent high standards, Work within forecasts, budgets and capital equipment requests, Determines work procedures, and expedites workflow, Maintains required standards of sanitation and cleanliness, Be able to read banquet menus and perform set up procedures, Meet minimum requirements of Motor Vehicle Records, Must be able to lift, hold, pull, and carry 50 pounds, Must be able to work under stressful situations, In the absence of your outlet chef, conduct effective staff briefings to communicate guest requirements and shift priorities, To make work schedules (duty roster) every month, To ensure that you and all reporting staff maintain a high standard of personal hygiene and grooming at all times, To ensure that designated uniforms are worn well pressed and in a good state of repair and to ensure that name badges are worn at all times, Prepares in advance food, beverage, material and equipment needed for the service, Establishes and maintains effective employee and inter-departmental working relationships, Giving personal attention, taking personal responsibility and using teamwork when providing guest service, Listening, apologizing with empathy, finding a solution and following through when resolving guest problems, Providing Yes I Can! This sample kitchen supervisor job description shows how to use core job roles and tasks to define the main occupation responsibilities for your employee. Kitchen Supervisors are often gregarious, detail-ordered individuals with a seemingly endless supply of energy and patience. RESTAURANT SUPERVISOR JOB DESCRIPTION JOB SUMMARY Assists the Restaurant Manager in directing and organizing the staff of A.T. (Ariccia Trattoria), Piccolo Bar and Lounge, Caffé Siena, In-Room Dining and our Executive Floor Lounge to ensure first class service, food & beverage offerings and marketing to maximize profits and guest satisfaction Kitchen Supervisors in Rhode Island, New Jersey and Delaware enjoy the highest median wage in the United States, making $69,300, $68,400 and $62,300 per year, respectively. Over 12,000 other Job Titles and Job Descriptions. In order to accomplish their daily goals, Kitchen Supervisors use a variety of tools. Take responsibility of the stewarding operation acting as a partner to the Chief Steward, Assist Chief Steward and Supervisor Assisting colleagues, steward management and culinary team to work to their greatest ability. Duties and responsibilities. Kitchen Steward. and reports to Executive Steward, Insures proper amount of dishes and lids have been set up by checking hot boxes, Monitors the breaking down and washing of all dishes and silverware from banquets, Follows facility’s safe food-handling guidelines, Cleans and Sanitizes work area according to cleaning schedule, Works as a Team member to maintain pleasant work environment, Reports to work dressed according to the dress-code, Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations, Provides Yes I Can! Executive Steward oversees staff responsible for the cleanliness of the kitchen(s) or other food preparation areas. Duties & Responsibilities Operate and industrial dishwasher and pot washer Sort, stack dishes and glasses Investigate accident reports. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. The Kitchen Supervisor is the example of our standards at all times, whether it is cleanliness, organization, or food quality. You can search and apply for over 2 million other jobs. Must be able to work evenings, weekends and holidays as business dictates, A true desire to satisfy the needs of others, Must be able to work in a fast-paced environment, Ability to supervise a team of 10-20 people, Ability to lift, push and pull a moderate amount of weight, Previous hospitality and/or dishwashing experience is preferred, Previous lead/supervisor/management is preferred, Assist in overseeing daily operations of all kitchen workers, stove cleaners, and pot washers on assigned shift, Assist in managing Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company and department policies, and legal requirements, Supervise all clean-up and sanitary procedures within the food preparation areas and checks for cleanliness and efficiency, Make routine inspections of all assigned areas to ensure that all stations are properly set up with ample amounts of dinnerware, glassware, and flatware, Inspect all equipment used by the department to ensure clean and mechanically sound equipment, Issue maintenance work orders on needed repairs, Ensure that team members comply with all departmental/hotel safety and sanitary procedures, Handle team member complaints with the intent of resolving situations to the satisfaction of all parties, Counsel team members in accordance with company policy and documents all actions taken, Assist with inventories and record keeping of all dinnerware, glassware, flatware, and linen used by Food and Beverage department, Promote and maintains the highest level of customer service to all guests while staying alert to their needs, At least three (3) years of experience in a management/supervisory role, At least three (3) years of experience in stewarding or equivalent field, Working knowledge of kitchens, dish machines and chemical awareness, Ability to use a telephone, copier, computer, 10 key and machine, Ability to work a flexible schedule to include holidays and weekends, Drives Hotel catering truck in city and on highway, Clean and dry floors to avoid slip/fall accidents, Ability to push/pull service carts weighing up to 150 lbs, Constant standing and walking throughout shift, Able to lift up equipment up to 50lbs often during the work day, Able to teach and inspire team members to be their best every day, A strong team player with a can-do attitude, Ensures the maintenance of a clean, sanitary kitchen by supervising steward personnel, Assigns utility stewards to their stations and assigns any special cleaning, Follows up on assignments, making sure that all have been completed, Issues cleaning supplies to stewards, checking usage and making adjustments when necessary, Provides assistance to all stewards as required, filling in at their stations when needed, Insures that kitchen floors and walk-ins are clean by inspecting the work of utility stewards, Monitors cafeteria and provides assistance to kitchen personnel during set-up and clean-up, Monitors dish machine and pot room areas and makes corrections when needed, Works with the Executive Steward on daily banquet orders to organize china, glass, silverware and any other needs for the banquet, Takes inventory of existing china, glassware, etc. Why the kitchen department runs smoothly and complies with safety regulations large banquet functions preferred prior! 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