Lead Steward

Dickies Arena•Fort Worth, TX

3d•Onsite

About The Position

Trail Drive Management Corp (TDMC) is looking for a part-time Culinary Lead Steward. This position is responsible for assisting with the supervision of dishwashing staff working throughout all kitchens, as well as ensuring that all safety and sanitation standards are always maintained. This position will be 100% onsite.

Requirements

Must be a minimum of 18 years of age.
Candidate should be proficient in Microsoft applications (Word, Excel, and Outlook)
Display excellent organizational skills
Experience with ordering and inventory controls
Have the ability, with little guidance, to step into any kitchen/ storage area and operate at a high level
Working knowledge of state and local health code requirements
Possess excellent interpersonal skills and diplomacy
Possess excellent written and verbal communication skills
Strong attention to detail and proven customer service skills
Works well with others; establishes and maintains effective relationships with fellow workers and supervisors
Ability to work a flexible schedule including – nights, weekends, and holidays.
Able to communicate effectively with management, guests, and team members.
Ability to handle multiple tasks in a fast-paced, high-energy environment.

Nice To Haves

1-2 years+ experience in a leadership role working in a fast-paced hospitality environment preferred

Responsibilities

Assist culinary leadership with the oversight of dishwashing-related on-the-job training/efforts of stewarding team members
Assist culinary leadership with ensuring that all safety and sanitation standards are always maintained in the dishwashing areas
Ensure that the dishwashing staff is working effectively and efficiently
Oversee and execute multiple projects in a timely manner
Work in all unique kitchen stations/ locations
Maintain the organization and inventory levels of all chemicals and cleaning supplies, including the proper storage of mops, brooms, etc.
Ensure clean wares and dishware are stored and maintained appropriately
Operate and maintain all cleaning-related equipment, including tools, dishwashing machines, handwashing stations, pot-scrubbing stations, etc.
Oversee all station set-up and breakdown responsibilities
Support the organization, storage, and perpetual inventory of all smallwares and equipment
Work closely with all F&B departments to ensure proper acquisition, set-up, and return of smallwares and equipment as needed throughout the operation
Support culinary operations and counterparts as needed throughout the operation
Work in culinary preparation and pantry spaces throughout the arena
Have a full understanding of temperature controls and the proper equipment to monitor temperature through filling out daily Time and Temperature logs for your station
Practice proper work procedures, safety, and sanitation standards, especially as it pertains to the use of equipment
Report any injury, accident, and/or food-borne illness incident (customers and/or staff) accurately and in a timely manner to the culinary management team
Perform other duties as assigned.