Executive Steward

The Role at a glance:

The Executive Steward at Tappan Hill is responsible for all back of the house operations, excluding the actual food production, all BOH kitchen equipment maintenance and repairs, ordering and overseeing all BOH cleaning supplies, uniforms, and all BOH linen, all kitchen supplies, and small wares. This person will oversee all big 4 equipment and inventories for Tappan Hill and the Loading Dock. The Executive Steward must independently manage their department efficiently and cost effectively. They must work closely with the Director of Operations as well as the Executive Chef in promoting the company mission, culture, and philosophy.

What you'll be doing:

Human Resources:

• Hire, coach, counsel, train, and conduct performance evaluations of staff.

• Monitor staffing levels to minimize costs and increase productivity. Recommend staffing needs according to business levels.

• Create weekly labor schedules for ware washers and stewards for Tappan Hill and Loading Dock maintaining labor costs and budgets.

• Conduct monthly departmental meetings.

Stewarding:

• Implement, maintain, and monitor department SOP’s and develop new as needed.

• Oversee set up, break down and maintenance of Associate Cafeteria.

• Opening and closing (when necessary) of the BOH

• Responsible for the organization, cleaning, sanitation standards and consistent maintenance of all back of house areas including kitchen, satellite pantries, storage areas, loading dock and parking lot.

• Responsible for managing all kitchen equipment maintenance and repairs.

• Order off-site equipment as necessary, following proper purchasing standards.

• Requisitioning BOH and FOH Equipment for events; work closely with Event Managers to ensure standards are being followed pre, during and post events.

• Responsible for outside service contracts/contacts kitchen equipment, Pest management, Ansul inspection, hood cleaning, fire extinguishers, grease traps, etc.) for Tappan Hill and Loading Dock.

• Maintenance, cleanliness, sanitation, and upkeep of all BOH storage areas

• Manage efficient flow of activity in the kitchen during production and during events.

• Conduct weekly walkthroughs with assistant executive steward to point out cleanliness of kitchen, all refrigeration areas, storage areas and outside lot to maintain cleaning standards.

• Able to efficiently maintain kitchen to standards according to company standards when audits are done (Ecosure, health department) to be company compliant.

• In charge of all requisitioning of vessels and décor for Tappan Hill, Off Premises events.

• Assist other venues with vessel needs and help to determine vessel needs at other locations.

• Work closely with vessel supervisor to maintain equipment in good shape, keep sufficient par levels on all equipment and purchase necessary items to keep par levels of inventory.

• Work in conjunction with the trucking department when the business levels are high and to have sufficient staff for cleaning of equipment returning from Off Premises events.

Purchasing/Receiving:

• Big 4 and buffet tabletop equipment: maintenance, inventories, and purchase needs.

• Responsible for direct operating costs for Big 4, cleaning, paper supplies and back of house linen in addition to maintenance and repairs

• Overseeing and implementing proper receiving procedures for direct operating supplies and tabletop

• Inventory, purchasing and storage of paper and cleaning supplies.

• Inventory, ordering and storage of all back of house linen.

Health & Safety:

• Ensure proper Kitchen sanitation is maintained according to company and health standards.

• Implement and maintain NY Department of Health requirements and ordinances.

• Create, update and maintain full MSDS book. Conduct training as necessary.

General Responsibilities:

• Travel as necessary to different locations on and off-prem.
• Perform all reasonable requests by the management team.
• Attend and participate in all scheduled meetings and training sessions.
• Know and follow all Abigail Kirsch emergency and safety procedures.
• Direct associates in completion of tasks as designated by assignment sheets and/or needs.

What we're looking for:

• 3-4 years of experience managing a Stewarding Department or equivalent in similar business.
• Ability to work in a fast-paced environment.
• Technical knowledge with the ability to operate, repair, and maintain BOH equipment.
• Strong attention to detail to ensure that company standards of quality are maintained.
• Ability to effectively problem solve.
• Knowledge of Excel and Word is required.
• Ability to effectively communicate with staff in both English and Spanish languages.
• Ability to communicate effectively with associates, management, clients, and vendors when necessary.
• Able to work flexible schedule to accommodate business levels.
• New York State Food Handlers Certification or related food safety training knowledge preferred.

Compensation:

$80-85,000/year

Our Benefits:

• Weekly Pay
• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off