periodically. Prior experience in a complex hotel environment with multiple kitchens required. Must be able to lift up to 50 lbs. Welcoming customers, seating them, serving them water or refilling their glasses, and delivering beverages from the bartender. Kitchen Supervisors must monitor their kitchen’s adherence to health codes multiple times a day, and must keep an eye of food storage, food holding temperatures, surfaces, hand washing facilities and more. Stewarding functions include setting up work stations, cleanliness and storage of dishes, filling dish machines, ensuring correct chemical levels, maintaining efficient traffic patterns in kitchen, etc, Assist in educating employees on current safety issues to ensure compliance with all health and safety regulations. Ensures a clean and workable kitchen area at all times by scraping food from dirty dishes, pots, pans, plates, glasses, flatware, service ware and miscellaneous items and washing them by hand and/or the dishwashing machine. Morning Shift • Open up all the cupboards and side stations for the setting up of the restaurants. Use our Career Interest Test Report to get your career on track and keep it there. Any failure to perform tasks, obey health codes or operate as a time should be met with an appropriate response, whether that means a pep talk or a reprimand. Maintain the stocking and correct inventory of chemical products, Responsible for the upkeep of proper tools, Ability to communicate and cooperate with all management and line staff employees, Executes and audits supplies and inventory items insuring cost controls, Responsible for monthly china, glass, flatware and utensil inventories, Responsible for ordering china, glass, flatware and utensils when supplies reach below par levels, Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards, Communicates variances from established standards to Food & Beverage Director, Assures all employee files are in order as described in Property Guidelines, Understands and administers the PAF form, sets performance expectations and provides coaching and operational support for the supervisory team, and employees, Enforces all appearance and uniform guidelines, Enforces all regulatory, internal controls, policies and procedures, A minimum of five years Food & Beverage back of house experience with three years of supervisory experience, Excellent interpersonal, communication, coaching, team building and problem solving skills are required, Experience in motivating staff through appropriate incentive programs and training, A working knowledge of Microsoft Office, Excel, and Outlook is beneficial, Clean and sanitize china, glass, and silver using the dishwashing machine; load and unload dishware and flatware from dishwashing machine and store properly, Clean and sanitize all ovens, steam kettles, mixers and other kitchen equipment as well as all kitchen drains, sinks, floors, and walls; clean, dust, seep, mop, polish, scrub, wash, strip, and buff kitchen and pastry shop production areas and hallways, Clean and sanitize all pots, pans, and kitchen utensils using the correct cleaning and rinsing solutions, Organize work assignments, make recommendations in regards to training, performance evaluations, and discipline for stewards, Assist with inventory of china, glass, and silver, Understand and follow facilities designs, set up’s as planned and approved, Assist Chief Steward to bring creativity and flair to the required implementation of plans as required, Assist Chief Steward for setting up phases of Kitchens and provide input on service areas, Assist Chief Steward to conduct snagging process, Assist Chief Steward to prepare inventory, par-stock and other stewarding requirements, Assist Chief Steward for smart storage and logistics procedures, Assist Chief Steward to understand and design available or required Standard Operating Procedures for ways of working in own team, Assist Chief Steward to Implement operational manuals, brand service standards and job descriptions for F&B operation, Assist Chief Steward to oversee induction and training of entire team alongside own key team members and Human Resources, Assist Chief Steward to plan and oversee all logistics in F&B operation for a smooth and successful opening, Assist Chief Steward to ensure that the facilities are well set up, logistics are available and the right quality of human resources are recruited, trained and made enthusiastically ready for the opening as per deadlines from Owning company, IHG and General Manager, Assist Chief Steward to manage all functions of the F&B stewarding operation to achieve optimum departmental profit, Assist Chief Steward to support all functions of the F&B operation to achieve the optimum quality level of food and beverage production and sanitation, Assist Chief Steward to oversee special events and special food and beverage promotions, Maintain comprehensive product knowledge including chemical, equipment, suppliers, markets and current trends and make appropriate adjustments to F&B operations accordingly, Assist Chief Steward to control and analyzes, on an on-going basis, the level of the following, High school certificate or equivalent and any other related qualifications, Minimum 3 years of experience as a steward, with at least 1 year in a supervisory capacity, or equivalent combination of education and stewarding operation experience, Vast knowledge of F&B stewarding operation, Good level of written and verbal Business English, Manage the Cleanliness and Maintenance of all F&B equipment in use and in store according to set standards and to ensure smooth functioning, customer satisfaction under the general guidance of the Executive Chef in accordance to the Hotel’s Policies and Procedures, Establishing and maintaining high sanitation standards in all food preparation area, Guiding the all stewarding associates in the performance of their jobs, Assist to achieve financial goals, by minimizing costs without compromise in Hygienic condition, Ensuring sufficient operating equipment and cleaning supplies for the operation, Responsible to maintain all F&B area free of pest at all time, Responsible for administration and the disposal of the waste, Establish and implement all Food Hygiene policies and procedures in all the Kitchen, Store and Dishwashing area, Responsible for the issuing and the return of All F&B Equipment, Responsible to conduct accurate equipment inventory for all F&B and Kitchen Equipment, Full responsibility of Department in the absence of the Chief Steward and the Assistant Chief Steward, Creating an environment of trust and respect through training and consistent communication, Completing daily payroll information as required, Ensuring cleanliness standards are maintained, including dish machines, all kitchen areas, and all tableware, Training and Development of staff as needed, Must have at least 3 months experience in a Stewarding Department or similar environment, Good organizational and communication skills, Excellent Knowledge of dishwashing machines, Familiarity with safety equipment & procedures, Excellent reading, writing and oral proficiency in the English language, Good communication and customer contact skills, Must be well-presented and professionally groomed at all times, Team player with strong interpersonal skills and attention to detail, The supervisor ensures proper usage and preventative maintenance of all machinery and equipment used in the Stewarding Department, The Supervisor also assists in set-up and maintain inventory of supplies as well as ensuring that all designated areas are properly maintained and serviced, Candidate must be fluent in English, both verbal and written, Prior knowledge of kitchen and floor cleaning equipment and some supervisory experience in working with banquets, restaurants, and kitchens, Applicants are required to have two to three years previous employment in a related position, The candidate must be able to lift heavy objects, Requires attention to detail and problem solving skills, Successful candidates must possess legal work authorization in the United States, Observe guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements, Report faults, misused or damaged equipment issues, Ensure Team Members adhere to all Health and Safety and Hygiene Regulations, Assist in the stock take of equipment and other items as required, Carry out any other reasonable task set by the Hotel's Management, Ensures compliance with food handling and sanitation standards, Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations, Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each), Enforces proper use and cleaning of all dish room machinery, Enforces proper cleaning routines for serviceware, equipment, floors, etc, Conducts china, glass and silver inventories, Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage, Maintains proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel, Investigates reports and follows-up on associate accidents, High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area, Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues, Lead and supervise the Stewarding team in all aspects of the department and ensure standards are followed, Ensure the Kitchen Colleagues have the dishessilverware required and guests have clean dishes, Previous experience in a Stewarding department preferred, University/College degree in a related discipline an asset, High school diploma or equivalent required. Duties and responsibility of Dishwasher or Kitchen Steward. Instruct designated personnel to correct deficiencies, Communicate Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications, Assist Stewarding staff with their job functions where needed to ensure optimum cleanliness and service standards, Must be able to provide legible communication and direction, Be a clear thinker in pressure situations and exercise good judgments, Previous experience in food and beverage, preferably in a leadership role, Experience required by position is from 2 to 3 years of employment in a related position, Experience in Middle East Countries preferred, Supervise cleaning of work area and physical surroundings, Maintain and deliver proper inventory for food and beverage departments, Ensure all food and equipment are delivered on time to all functions as specified, Safely set-up, clean, and utilize the silver burnishing machine to clean, polish, sort, and transport silver following a daily or weekly schedule; place damaged or excessively worn pieces in a designated area for repair, Previous experience in stewarding or previous supervisory experience, Successful candidate MUST possess legal work authorization in Nevis, Minimum of 1year’s F&B supervisory experience preferred, Wine/beverage knowledge in an upscale environment preferred, Ideal applicant should have strong organizational skills, ability to work with flexible work schedule (including evenings, weekends and holidays), Ability to communicate in both English and Spanish would be an advantage, Supervise the Kitchen Stewards ensuring high standards, Support the Back of House Team in training and development, Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed, Observe COSHH guidelines when handling hazardous substances and comply with all aspects of Health & Safety requirements, Report faults, misused or damaged equipment issues to the Back of House Manager, Head Chef, and/or ENG maintenance Manager, Ensure machinery is operated properly, efficiently, safely and in accordance with the Hilton Hotel Health & Safety Manual, Carry out any other reasonable task set by the Hotelﾒs Management, Observe COSHH guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements, Report faults, misused or damaged equipment issues to the Back of House Manager, Head Chef, and/or Maintenance Manager, Ensure machinery is operated properly, efficiently, safely and in accordance with the Hilton Hotel Health and Safety Manual, Complimentary stays at Four Seasons worldwide (subject to availability), Free employee meals prepared by the culinary team, Complimentary dry cleaning of employee uniforms, Issue job assignments and monitor production of stewarding staff, Maintain sanitation and cleanliness of all areas of the dishroom, kitchens, employee cafeteria and dumpster area, Issue supplies to staff at beginning of shift in order to control inventory and ensure proper supplies are available while controlling expenses, Maintain inventories of china, glassware, silverware, pots & pans and chemicals, keeping Director of Food & Beverage informed of par levels and items needing replenishment, Monitor and assist with fulfillment of Banquet Event Orders and delivery of food for banquet and catering functions, Report equipment maintenance issues to Engineering, Conduct and monitor training of new associates, Consult with Director of Food & Beverage concerning scheduling, staffing needs, employee issues, Perform any other job related duties as assigned, Lead the Stewarding team in all aspects of the department and ensure standards are followed, Ensure that department staffing, equipment, and supplies are at levels that meet demands of the operation, Ensure the flow and supply of operating equipment meet bar, banqueting and restaurant requirements, Oversee the cleanliness of all Food and Beverage outlets and the Colleagues’ Cafeteria, Ensure the Stewarding team has full knowledge and understanding of compliance regulations as required by the internal standards and local legal requirements, Previous leadership experience in a Stewarding department, Ability to effectively manage workloads, meet deadlines, assess priorities and manage multiple tasks, Ability to deliver results under stress and challenges, Ability to focus attention on guest needs, Good working knowledge of HACCP principles and experience of HACCP implementation, Understand all employee work assignments and schedule for adequate coverage, Enforce department policies, follow up on daily assignments, and conduct counseling or disciplinary action, Ensure all projects, maintenance, or cleaning challenges are communicated effectively for resolution, When necessary, complete custodial work assignments, Identifies and solves problems in a timely manner, Capable of deciding the level of authority and responsibility that can be delegated to stewards, Carries out a fair and firm treatment of employees, Knowledgeable of the stewarding job description, Responsible for establishing and maintaining high sanitation standards in all food preparation areas and premium areas, Responsible for making management aware of maintenance/safety issues present, Responsible for achieving financial goals, by minimizing cost through chemicals, labor and maintaining equipment w/o hindering operations, standards and policies, Responsible for supplying sufficient chemicals/ cleaning supplies for operations, Responsible for implementing Aramark’s policies and procedures, Responsible for providing functional assistance during peak periods, Directs and supervises delegated tasks of stewards, Provide the appropriate training for all stewards, Prepare clean and concise administrative reports, Previous restaurant or kitchen experience required, Requires strong communication and interpersonal skills, Lead, teach, coach and inspire a team, including Stewards and equipment stockers for the day, evening or night team, Ensuring all colleagues arrive for their shift on time, well groomed and ready to work, Assign work station to all colleagues during line-up and pass on events and information, Ensuring that all colleagues are following the proper procedures and standards set in place by the department and the hotel, Responsible for the opening and closing shift, Ensure that all Kitchens are Cleaned, Organized and sanitized, Ensure all daily tasks list are completed, Conduct individual development discussion and performance reviews as assigned on a monthly basis, Conduct performance discussions and ensure all progressive corrective actions forms are completed correctly and in a timely manner, Assist any outlets and culinary team for any kind of resource request, Ensuring all equipment is cleaned, maintained and properly stored after an event, Attend and participate in departmental meetings, Ensure all storage room are kept clean and organized, Filling positions within the department when needed, Foster an environment of cooperation within the department and between other departments within the hotel.