Executive Kitchen Steward

About the Role

Supervises the overall cleaning of all kitchens and food related areas including washing of silver, china, and glassware, and the supervision of the stewarding staff. Monitor the operation of the sanitation department to ensure compliance with company standards, procedures, safety, and sanitation regulations. Maintain staffing levels to meet business need. Assists Food & Beverage Director in establishing budget goals and objectives and monitoring financial aspects of the department. Calculate, analyze, and minimize labor costs. Responsible for personnel-related matters including but not limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging. One year certificate from college or technical school or three to six (3 to 6) months of related experience and or training, or combination of education and experience. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedures manuals. Ability to read and interpret documents and write routine reports and correspondence. Ability to calculate basic math. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Must have strong communication and interpersonal skills. Must be able to obtain/maintain any necessary licenses and/or certifications.