What are the responsibilities and job description for the Executive Steward position at Savory Hospitality?
Benefits:
- 401(k) matching
- Free food & snacks
- Health insurance
- Paid time off
About Savory
Savory is a full-service, boutique hospitality firm on a mission to elevate the corporate dining experience, making it fresher and more reliable with a focus on quality food experiences and hospitality excellence.
At Savory, we have a common thread that resonates through everything we do: PASSION! We are passionate about the creation of our menus, where our food comes from, and, most importantly, we’re passionate about our people and the hospitality we show to our clients, our vendors, and each other. Our rapid growth has prompted us to seek qualified individuals that will add a positive impact to our team and help shape the future of Savory.
About the role
The Executive Steward at Savory 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 equipment and inventories for the Midtown Commissary. The Executive Steward must independently manage their department efficiently and cost effectively. They must work closely with the Director of Culinary, Executive Chefs and Operations Managers in promoting the company mission, culture, and philosophy.
The Executive Steward at Savory 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 equipment and inventories for the Midtown Commissary. The Executive Steward must independently manage their department efficiently and cost effectively. They must work closely with the Director of Culinary, Executive Chefs and Operations Managers in promoting the company mission, culture, and philosophy.
This role is a key addition to our growing team. Here are some examples of the primary responsibilities of our Executive Steward:
What you'll be doing:
Stewarding:
- Implement, maintain, and monitor department SOPs and develop new as needed.
- Oversee set up, break down and maintenance of Associate Break Area.
- 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 the Midtown Commissary.
- 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 Ops/Culinary Teams 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 (NYC Dept of Health) to be company compliant.
- In charge of all requisitioning of vessels and décor for Savory Off Premises events.
- Work closely with Team Leader 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 Operations Managers and Driver Supervisor when the business levels are high and to have sufficient staff for cleaning of equipment returning from off premesis events.
Purchasing/Receiving:
- Responsible for direct operating costs for Savory-Midtown, 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.
People Management:
- Hire, coach, counsel, train and conduct performance evaluations for staff.
- Monitor staffing levels to minimize costs and increase productivity. Recommend staffing needs according to business levels.
- Create weekly labor schedules for dishwashers and receivers for the Commissary maintaining labor costs and budgets.
- Conduct monthly departmental meetings.
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:
- Perform all reasonable requests by the management team.
- Attend and participate in all scheduled meetings and training sessions.
- Know and follow all Savory emergency and safety procedures.
- Direct associates in completion of tasks as designated by assignment sheets and/or needs.
What we’re looking for
At Savory, our people are at the heart of everything we do. We’re a tight-knit team of passionate, innovative culinarians who strive to live our values every day: authenticity, curiosity, collaboration, solutions, and community.
At Savory, our people are at the heart of everything we do. We’re a tight-knit team of passionate, innovative culinarians who strive to live our values every day: authenticity, curiosity, collaboration, solutions, and community.
- 3-4 years 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.
- Willingness to work a flexible schedule daytime, nighttime, weekends, or holidays.
- New York State Food Handlers Certification or related food safety training knowledge required.
- Capability to maintain a stationary position, often standing or sitting for prolonged periods in varying temperature conditions.
- Ability to lift up to 100lbs, ability to repeatedly lift up to 25lbs
In addition to a growth-focused, positive work environment, our talented team enjoys:
- Competitive compensation, commensurate with experience
- Company-sponsored medical plans, including health, dental, and vision insurance for all full-time employees
- Flexible Spending Account (FSA) and transit enrollment
- 401k matching
- Cellphone reimbursement
Compensation:
$75-85,00/year
Salary : $8,500 - $75,000
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