**Job Description** The Steward Manager is responsible for the management of all aspects of the culinary utility functions in accordance with Company service descriptions. Directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff. Assists with the attainment of specific departmental and organizational goals. The Steward Manager will help maintain relationships with vendors, inventory controls, and cleanliness standards. **Job Responsibilities** + Ensures all equipment par levels are stocked and secured in kitchens. + Works directly with Ecolab and Warehouse Manage to establish par levels in each kitchen for cleaning chemicals and sanitizers. + Supervises Culinary and Stewarding safe work practices to minimize accidents. + Creates monthly staff training modules using the Serv-safe model for food safety and sanitation. + Verifies accuracy of stewarding employee time and attendance reports prior to submitting to payroll. + Coordinates with Executive Chef the weekly schedules based on event forecasts. + Has direct oversight of the Hospitality Quality Assurance (QA) program and performs weekly internal audits. + Works with Culinary Administrative Assistant to put corrective action "hot lists" together for non-compliance QA reports. + Creates catering "pull sheets" based on Banquet Event Orders (BEO). + Works with Executive Chef and Culinary Admin to develop standard operation procedures (SOP's) manual for the Stewarding department. + Helps develop food safety, sanitation program in conjunction with Executive Chef, Culinary Admin and Hennepin County Department of Health. + Ensures back-of-the-house (BOH) department's month-end chemical and cleaning supply inventories are accurately entered and cross-checked. + Coordinates monthly stewarding staff meetings to include food safety, sustainability and sanitation training. + Creates communication vehicle for employee suggestions. **Qualifications** + Must be Serv-Safe Certified + 2-3 years' experience as a Food Production Manager or Executive Steward in volume-oriented food service venue. + Must be flexible to work weekends and evening for all building-wide events as needed. + Proficient in software applications to include Microsoft Office, Word, and Excel + Must be a team-oriented with solid communication skills. **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook , Instagram and Twitter .