Lead Steward - The Little Nell

Aspen Skiing Company•Aspen, CO

7h•$27 - $27•Onsite

About The Position

The Lead Steward is a key member of the culinary team, responsible for leading the Stewarding teams to ensure maximum labor efficiency, safe working conditions, and the highest sanitation standards. This role oversees the cleanliness and organization of all kitchen and utility areas while maintaining inventory, storage, and distribution of F&B divisional operating items such as silver, china, glassware, and linens. This position reports to the Executive Steward.

Requirements

Must be at least 18 years of age
High School Diploma or high school equivalent preferred
6 months to 1 year of back of house experience preferred
Possess strong working knowledge of food safety, sanitation, and health department regulations
Familiarity with company rules, regulations, and operational standards
Exceptional organizational skills and attention to detail
Maintain professional and effective communication with the Culinary team, Banquet team and Front of House departments
Ability to uphold service standards by engaging with employees and fostering a culture of excellence
Ability to delegate tasks effectively, empowering teams while maintaining accountability
Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)

Nice To Haves

Proficiency in Spanish preferred

Responsibilities

Oversee daily operations of stewarding, including dish room operations, night cleaning trash disposal, loading dock maintenance, employee cafeteria, main kitchen, all restaurant outlets, banquet spaces, and banquet plating
Monitor and control the inflow of ordered materials and maintain proper inventory levels
Ensure compliance with all food and beverage policies, health and safety regulations, and sanitation standards.
Recruit, interview, hire, train, and manage stewarding staff
Conduct daily pre-shifts and hold quarterly Department meetings
Manage loss prevention policies to reduce accidents and control costs. Monitor breakage and implement preventative protocols
Conduct monthly and quarterly inventories of kitchen supplies, china, glassware, silverware, and cleaning compounds
Ensure compliance with health department standards and maintain updated MSDS and Health Code compliancy binders
Train employees in food handling, sanitation procedures, equipment handling, and chemical usage
Supervise and maintain sanitation standards in the kitchen, employee cafeteria, storage areas, hallways, and dock
Conduct weekly and monthly inspectors of dishwashing machines, chemical levels/usage, and dish areas
Other duties as assigned
Scarpe, stack, and clean all dishes properly
Store dishes and silver in the designated locations
Set up cleaning area: put dish machine together properly, fil all water tanks, turn on heating elements to dish machine
Keep dish area clean and organized according to policy
Clean kitchen walls, floors, loading docks, and other associated areas at the proper time
Disassemble, clean and re-assemble dishwasher prior to end of shift
Post appropriate caution signs when the floor is wet or being mopped to ensure highest level of safety
Maintain kitchen work areas, equipment, and utensils in clean orderly condition
Other duties assigned