The Head Steward is responsible for the supervision and execution of the activities of the stewarding team; ensuring the cleanliness and upkeep of the kitchen and surrounding work areas, dining room, locker rooms, restrooms, public areas and sidewalk; operating the dishwasher and cleaning all soiled china, glassware, flatware and kitchen pots, pans and small wares. This role is a full-time salary position.

Essential Duties:

• Participate in our program of regularly scheduled preventative maintenance as determined by Executive Chef or General Manager
• Report to station at scheduled time with required supplies to complete the scheduled shift
• Follow directions and warning labels properly that have been printed on the cleaning supplies
• Must be able to communicate clearly with his/her managers and teammates
• Keep his/her work area production to the level required by the Chef (Executive)
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Recognize and report maintenance problems with kitchen equipment to managers
• Supervise stewarding team

Before finishing a scheduled shift, assist neighboring stations to complete remaining primary goals in order to disperse workloads equally.

Competencies & Qualifications:

• A minimum of 2 years’ experience in a restaurants/hotel environment
• Knowledge of basic repair and maintenance
• Ability to read - invoices, receiving supplies, produces, including directions and warning labels
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Ability to lead a crew of coworkers, manage tasks, direct others to complete tasks with a professional demeanor
• Organizational skills
• Effective time management
• Ability to lift large items up to 50 pounds
• Ability to stand for long periods of time