Steward Supervisor

Tiempo Completo

JOBPURPOSE: Responsible for all prep and production for the culinary operation,in accordance

withhotel standards. The Cookcomprehendsthe food and beverage menus and cooks all food

to high quality and presentation standards.

ESSENTIAL JOB FUNCTIONS:

• Consistent maintenance and refinement of service standards.Ensurescompliance with applicable laws and regulations.

• Contribute to theday to dayculinary operation, to include efficient and effective food production.

• Perform all necessary tasks of a production cook according to hotel operating procedures to include but no limited to food prep, food production,kitchenand food equipment cleaning.

• Perform allsideworkas assigned by management including but not limited to food service prep, the cleaning of food and beverage equipment, tables, walls,shelvingand floors surrounding assigned work area.

• Ensure compliance with health,safetyand sanitation awareness standards. Prepare daily for health department andEcosureinspections.

• Responsible for the upkeep,safetyand cleanliness in food preparation areas,refrigerationand storage areas.

• Responsibleto adhereto all proper trash procedures.

• Work with Chef to plan and implement menu development. Produce current and creative dishes that are relevantwithhotel concepts.

• Responsible to prep and produce food for the cafeteria as assigned by management.

• Mustretainand maintain complete knowledge of all food andbeverage menuitems.

• Maintain up to date knowledge of local and international market trendsin order tocreate food products that are relevant, thereby maximizing sales opportunities.

• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.

• Responsible to ensure that the correct standards arebeing maintained. Responsible for ensuringa highfood quality and presentation.

• Ensure positive guest service and respond to complaints, taking allappropriate actionsto turn dissatisfied guests into return guests.

• Contribute to the kitchen sanitation operation and timing of service out of the kitchen and into all food service areas.Ensuresprompt delivery and quality control from point of departure to arrival.

• Responsible tomaintainall equipment to a high standard. Report any equipment issues to the Chef for maintenance.

• Responsible tomaintainall furniture,fixturesand equipment to a high standard. Minimize breakage bydemonstratingcare when handling hotel assets and equipment.

• Executes all necessary instructions on BEOs/REOs for events and inspects all food stations prior to event start. Handles all special requests andpop upsas needed.

• Responsible to attenddailystand upmeeting to gather relevant information prior to service.

• Assistin developing specific goals and plans to prioritize, organize andaccomplishset goals.

• Encourages and builds mutual trust,respectand cooperation among associates. Treats co-workers fairly and equitably.

• Maintain a professional,neatand organized appearance according to OmniFort Lauderdale standards

• Respond swiftly and effectively in any emergency or safetysituations.Ensure a safe working and guest environment to reduce the risk of injury or accident.

• Conduct/attend all required departmenttrainingsand meetings.

• Perform any other duties required by leadership.

QUALIFICATIONS:

• Candidate must have hands-on food and beverage knowledge and a comprehensive, working knowledge of the hospitality business.

• A minimum of relevant cooking experience in a large convention hotel is strongly preferred.

• Must be willing to work flexible hours as needed during busy times and high-profile events, including nights,weekendsand holidays.

• Highly developed customer serviceskills;possessinga friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.

• Proven ability to engage guests at all levels. Must be passionate about providingwarm,engagingand personalized service.

• Candidatemust be able to work in a fast-paced environment and be able to handle multiple priorities.

• Mustpossessthe ability to handle stressful and busy hotel operations. Ability tomaintaina positive and professional demeanor and composure at all times.

• Must have the ability to report to work on time and when scheduled.

• Must have the ability to stand and/or walk for extended periods of time.

• Must meet standards of appearance andmaintaina high levelof personal hygiene at alltime.

• Clear,concisewrittenand verbal communication skills.Candidatemust be comfortable speaking to guests. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers.

• Computer literacy toinclude:Payroll systems and Kitchen Equipment and Printing systems

• Serve Safe certified

• The ability to work in afast pacedhigh pressure work environment while executing delegated tasks and assignments.

• Must be able to work a variety of shifts, including weekends and holidays.

CORE COMPETENCIES:

• Customer Focus

• Problem Solving

• Peer Relationships

• Time Management

• Composure

ENVIRONMENT&POSITION ANALYSIS:

• Move, bend, lift, carry, and place objects weighing up to50pounds withoutassistance.

• Must be able to push and pull carts and items weighing up to 100 lbs.

• Stand or walk for extended periods of time or for an entire work shift, with frequent bending,twistingand going up and down stairs.

• Position requires repetitive motion and consistent use of arms and hands.

• Exposure to hazardous cleaning chemicals

• Interior of hotel,inrestaurant and kitchen areas with exposure to steam, humidity and extreme temperature.

• Most be able to perform all duties in outdoor settings

TOOLS& EQUIPMENT:

• Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders