Head Steward

Position Overview

The Head Steward is responsible for overseeing the receiving of all food and beverage products, verifying accuracy of invoices and analyzing fitness of product when delivered.

After delivery, the Steward will ensure that receivers and / or porters will put away all product and maintain organized storage areas.

The Head Steward will maintain facilities, making sure all kitchen staff and areas are operating in accordance to DOH regulations and cleanliness.

The Head Steward will also man age maintenance of China, Glass & Silver.

Duties and Responsibilities

Daily Operations

• Manage inventory of all chemicals, paper goods, linens, and disposable products .
• Inspects the cleanliness and working condition of all tools, equipment, and supplies, ensuring everything complies with DOH and restaurant standards.
• Informs manager on duty immediately of any DOH or OSHA / workplace safety violations.
• Maintains proper storage procedures as specified by Department of Health requirements.
• Completes opening and closing side work checklist for shift daily and other duties as assigned by management.
• Is a team player; supports and assists other team members whenever possible.
• Manages porters and ensures they are properly cleaning and keeping spaces properly sanitized.
• Manages inventories and tracking of China, Glass & Silver
• Ensures that porters are carefully handling China, Glass & Silver, and properly storing items in appropriate locations on a daily basis

Receiving and Stocking

• Oversees r ece iving shipments, checking for damages and sorting stock for distribution in the store .
• Maintains cleanliness of all storage areas : dry storage, walk-in cooler, freezers, paper good storage, chemical storage, beverage storage, and any other storage areas .
• Verifies all product orders upon delivery, including cross-checking amounts against purchase orders and invoices, and verifying quality of the product itself meets standards .
• Keeps record of invoices sent and received .
• Monitors shelves and fill them in when needed; keeps up with the stock of supplies in storage .
• Notifies management when inventory is low and orders packing and shipping supplies when needed .
• Records and / or unpacks all items received, follows procedures specified by the Chef or General Manager .
• Maintains sanitation to DOH standards; keeps work area clean and organized .
• Informs manager on duty immediately of any DOH or OSHA / workplace safety violations .
• Updates knowledge and skills by participating in staff training opportunities .
• Is a team player supports and assists fellow team members whenever possible .
• Completes other duties as assigned by management .

Qualifications

• 3 year s of Janitorial management experience in a restaurant.
• Must have the ability to understand, follow written directions, and verbal instructions in English.
• Have a basic understanding of Department of Health sanitation standards.

Essential Functions and Physical Demands

This job requires meeting specific physical demands to perform essential duties effectively. Reasonable accommodation may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to :

• Exert well-paced mobility for periods of up to 12 hours per day.
• Lift and carry up to 50 pounds.
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
• Frequently utilize the stairs, often while lifting and carrying heavy items .
• Occasionally crouch and climb.
• Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.
• Withstand fluctuations in temperature within the work environment, from high heat to below freezing.
• Be exposed to common allergens and unique ingredients.
• Handle heavy equipment and machinery.
• May be asked to travel to visit vendors or different company locations.
14 days ago