Chief Steward

JOB SUMMARY
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and associate satisfaction while maintaining the operating budget.
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
Schedules events, programs, and activities, as well as the work of others.
Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Supervises associates ability to follow loss prevention policies to prevent accidents and control costs.
Leading Kitchen Team
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Supervises and manages associates. Manages all day-to-day operations. Understands associate positions well enough to perform duties in associates' absence.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service
Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.