Steward

Description

SUMMARY: Tasks include banquet room set-up and tear down: dish machine and all sink usage and maintenance; floor care maintenance; refuse and recycling program; restroom maintenance; stock transfer and rotation; general cleaning and sanitation of all areas and other related duties as assigned. Oversee and maintain work area, including all counter tops, sinks utensils, drains and equipment in a clean and sanitary condition in accordance with state, count and company health and safety regulations. Provide the necessary training to fellow steward staff for job success.

PRINCIPAL FUNCTIONAL RESPONSIBILITIES: (Listing of principal functional responsibilities & time %)

1) Identify and prioritize weekly room set-ups and tear downs by following the BEO’s. Schedule meetings with the Banquet Manager and or Banquet Captain and delegate responsibilities to fellow steward for these events. Oversee that all 3 areas are being properly cleaned and shut down in a timely fashion with all duties completed. 50%

2) Oversee the cleanliness, order and professional appearance of the kitchen and Bistro and all banquet related areas. Maintain clean and sanitary conditions per set standards. Fill out order forms of need materials and chemicals needed for both areas and give to Banquet Captain or Banquet Manager. 30%

3) Stewards must have proper and correct knowledge of the kitchen and Bistro, as well as appliances such as fryers, coolers and hot boxes and other equipment. In conjunction with this, make sure stewards know proper cleaning, washing, sanitizing, and maintenance of both areas mentioned above. Hours: Shifts include weekend and evening hours. 20%

Signet Management, LLC is an Equal Opportunity Employer and does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, non-disqualifying physical or mental disability, national origin, veteran status or any other basis covered by appropriate law. All employment is decided on the basis of qualifications, merit, and business need.

Job Types: Full-time, Part-time

Pay: $13.00 - $14.50 per hour

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person

Qualifications

QUALIFICATIONS:

Education/Degree: High School Diploma or equivalent. Serve Safe Certification. Must obtain State of Ohio Certification in Food Safety and Sanitation within 90 days of hire.

Experience: 1 – 2 yrs. experience as a steward or dishwasher working in a high-volume restaurant or banquet facility environment.

Key Skills and Personal Characteristics:

· Ability to read, write, and accurately follow written and oral instructions.

· Possess strong leadership qualities with ability to enforce policies and procedures.

· Capacity to efficiently and effectively engineer and execute projects from inception to completion.

· Ability to work independently; Construct, review and interpret room diagrams/ layouts applying logic.

· The ability to arrange things or actions in a certain order or pattern according to specific rules.

· Capacity to work under stressful and challenging conditions with professionalism.

· Ability to perform basic mathematical calculations.

· Knowledge of appropriate safety and sanitation procedures.

· Must be flexible with hours worked per shift. Some Saturdays and Sundays will be required.

Physical Requirements:

· Perform General Physical Activities: Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and pushing, moving and handling of materials.

· Must be able to lift 50 lbs.

· Must successfully pass a physical examination.

· Unusual Working Conditions: May be exposed to extreme temperatures, slippery floors, sharp utensils, and a variety of high temperature cooking equipment. Weekly schedules may vary to include fluctuating days and/or shifts.

Salary : $13 - $15