Stewarding Supervisor

Who We Are: Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution. The Stewarding Supervisor's role is to ensure proper operational relationships and responsibility with stewards, culinary staff, wait staff, storeroom, front desk, concierge, maintenance and set-ups departments.

Responsibilities

Oversee all quality standards by all stewards in the kitchen during scheduled shift; Exemplify proper technique, finesse, and knowledge of all stewarding procedures and methods; Efficiently manage schedule to ensure all shifts are properly staffed; Development and completion of banquet pull sheets, equipment cleanliness and plate up; Maintain silver, China and glassware designated par levels for Williamsburg Lodge; Assist with monthly China, glass and silverware inventory; Encourage and train staff to properly use material and equipment provided to reduce unnecessary expenses; Follow food safety and sanitation guidelines; Lead safe practices within the work environment; Fill out incident reports for all accidents; Understand and identify hazards in the workplace; Troubleshoot and locate potential problems with Kitchen facilities and storage; Partner with maintenance department for repair and maintenance; Coach and develop teams and complete disciplinary actions; Effectively communicate with co-workers and managers; Lead team and work together to develop efficiencies; Assist in necessary FOH or BOH tasks as directed

Requirements

2 years of high-volume restaurant, hotel or resort experience as a steward; 1-2 years of stewarding banquet experience; Experience working in a commercial kitchen using industrial dishwashing equipment; Valid Virginia Driver's license; Obtain and maintain a valid ServSafe certification; Obtain and maintain food handler's certification from Health Department; Communicate well both orally and in writing; Exercise high levels of tact and discretion; Demonstrate extreme courtesy and hospitality in stressful situations; Ability to lift, handle and transport up to 50 pounds; Ability to carry heavy objects up and down stairs; Ability to bend, stoop, lift; Ability to work while standing for long periods; Ability to work at a fast pace for several hours; Ability to work at heights over 6 feet; Work flexible shifts including nights, weekends and holidays

Nice to have

5 years of high-volume restaurant, hotel or resort experience as a steward; 5 years of stewarding banquet experience; ServSafe certification