Stewarding Supervisor - The National

Coury Hospitality•Oklahoma City, OK

3d•Onsite

About The Position

Supports all Banquet, Main Kitchen, Gilded Acorn, Stock & Bond, Vault and employee cafeteria stewarding and BOH operations with sanitation standards, staffing, equipment, preparation, organization and execution in all daily functions. Wash, rinse and sanitize all dishes, OSE, small wares, and equipment as directed. Maintains general sanitation, cleanliness and organization, of designated areas as well as any heavy cleaning projects required by Culinary Leadership.

Requirements

At least 18 years of age
Some consistent work history in a banquet Kitchen setting
Must be able to listen and speak English to fully comprehend instructions both written and verbal
Must be able to lift at least 80#
Push Heavy Carts, Plate carts Hot Boxes, Refrigerators, Kitchen Tables and whatever else the Chef’s need to execute flawless events.
Basic organizational and communication skills
Interpersonal/teamwork skills necessary to maintain quality service delivery
Ability to maintain high confidentiality
Ability to independently manage multiple tasks in a professional manner
Ability to work with minimal supervision
Ability to work cooperatively with all departments

Nice To Haves

Bilingual is a plus

Responsibilities

Organization, staging and preparing Culinary operational space ensuring protection, proper use, and maintenance of The National’s equipment and Operating supplies and assets
Washes, rinses, sanitizes and organizes all equipment and utensils used in the Culinary Banquet and Main Kitchen areas according to hotels guidelines.
Proper transportation and storage of all related kitchen equipment and utensils.
Must attend the BEO meetings and plan efforts accordingly.
Maintains general cleanliness of kitchens, hallways and storage areas.
Sorts all silverware, utensils, polished plates and sorted glassware prior to delivery to FOH.
Stocks, cleans, and organizes designated areas.
Breaks down all cardboard and takes out trash.
Responsible for light and heavy floor cleaning as assigned.
May be asked to serve in a different BOH capacity including but not limited to buffet attendant, EDR attendant, or outlet steward as needed.
Maintains good customer service standards while working in a public area.
Supports culinary staff with food production, product rotation or organized storage as needed.
Must maintain good attendance and punctuality and attend all training courses designated by F&B or Hotel Management.
Must adhere to the safety rules and regulations of the National and of the F&B department.