What you will be doing:
Reporting to the Executive Steward & Executive Culinary Leadership, responsibilities and essential job functions include but are not limited to the following:
- Organize and Lead the stewarding team under the direction of the Executive Steward for the daily operation of the Food and Beverage Areas.
- Delegation of tasks to the Stewarding team and following up to ascertain completion of tasks.
- Ability to read, understand and organize Banquet BEO’s.
- Handle soiled kitchenware and prepare areas and dish machines for proper washing. Properly store kitchenware once cleaned.
- Maintain clean work areas and maintain safe work organization at all times.
- Follow department policies, procedures and service standards
- Other duties assigned from Executive Steward
- Ability to read and recognize chemicals for cleaning and polishing.
- Rate of Pay: $35.35 hourly