Assistant Chief Steward

Manages the daily kitchen utility operations. 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.

Responsibilities

Manages the daily kitchen utility operations; Oversees dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running; Supervises kitchen associates not actively engaged in cooking; Orders and manages necessary supplies; Schedules events, programs, and activities; Monitors the inflow of ordered materials and the maintenance of current materials; Conducts china, glass and silver inventories; Controls inventories of food, equipment, smallware, and liquor; Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd; Enforces proper breakdown procedures for banquets, restaurants, room service and associate cafeteria; Ensures compliance with Food & Beverage policies, standards and procedures; Inspects supplies, equipment, and work areas; Operates and maintains all department equipment; Performs all duties of utility associates as necessary; Supervises dish room shift operations; Implements brand's Safety Standards; Provides guidance and direction to subordinates; Recruits, interviews, selects, hires, and promotes associates; Ensures property policies are administered fairly and consistently; Trains associates in safety procedures.

Requirements

High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area; OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.