SUMMARY

The primary duty of an Executive Steward is the performance management of a facility’s kitchen and the staff members. Hiring the right professionals, and delegating their duties is key. An Executive Steward must direct their team in preparing the facility for customer and staff use. This includes ensuring that all dishware, equipment and storage areas are clean and ready to use at the end of the shift, as well as throughout its course. The Executive Steward directs the staff members in the cleaning and maintenance of the dining areas and food preparation areas. Sanitation duties are exceedingly critical.

 

ESSENTIAL FUNCTIONS AND RESPONSIBILTIES Demonstrates exceptional interpersonal and guest service skills Maintains, organizes, and assigns duties and tasks including, but not limited to, cleaning coolers, freezers and dry storage areas daily. Removal of trash and maintenance of receptacles. Scheduling for stewards and DMO’s. Manages dish room production, organization and maintenance. Schedules deep cleaning of cooking equipment and all food storage and food prep areas. Assists in relocating products from freezers, refrigerators and dry storage areas to venues or outlets specified by the Chef. Occasionally transports products to other departments, using a hand truck or industrial truck, and or forklift. Ensures that the receiving dock area is cleaned and free of safety hazards at the end of each shift. Periodically will be tasked to participate in deep cleaning projects and preparing food for our various kitchen outlets or concerts throughout the property. Follows all safety, sanitation, and HACCP Guidelines when handling, storing, and rotating products. Assists the Food and Beverage Department in pulling product for production. Modifies methods and procedures for efficiency, and establishes new methods and procedures, as directed. Demonstrates excellent organizational, communication and writing skills. Other duties as assigned.

 

SUPERVISORY RESPONSIBILITIES

This job supervises all stewards (excluding Pantry staff), dishwashers and deep cleaning crew.