Stewarding Supervisor

Cowlitz Indian Tribe•Ridgefield, WA

1d•$20

About The Position

The Stewarding Supervisor assists with the management of the daily kitchen stewarding operations and associated staff. Areas of responsibilities include dish room operations, night cleaning of food and beverage outlets, Supervises kitchen employees not actively engaged in cooking (e.g., utilities.).

Requirements

High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
Two (2) years’ experience in a similar role.
Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment.
Highest level of commitment to client satisfaction and quality standards.
Demonstrated experience in coaching, motivating, developing, and leading a team.
Must be able work a business driven, flexible schedule including late nights, weekends, early mornings, holidays, and department “blackout/high volume” days.
Must be able to lift and carry 50 lbs.
Must possess a valid food workers card.
Must be willing to work in a smoking environment.
Must be willing to adhere to company health and safety measures.

Responsibilities

Promotes superior guest service.
Maintains, and perpetuates a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani.
Supervises utilities team members and assists with the management of day-to-day steward operations.
Coordinates with the Facilities department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers, and other major equipment.
Conducts supply inventories and reports shortages to designated personnel.
Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
Investigates reports and follows-up on employee accidents.
Manages all equipment, china, glass, and silver (e.g., adequate clean supplies of each).
Assists with ensuring compliance with all applicable laws and regulations.
Assists with ensuring compliance with food handling and sanitation standards.
Informs and/or updates the Executive Steward of relevant information in a timely manner.
Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
Ensures staff is properly trained regarding sanitation, equipment handling, chemical usage, and safety procedures.
Maintains confidentiality of sensitive information.
Other duties as assigned.