Kitchen Steward Supervisor - Full-time

div h4Job Details/h4 divstrongJob Location/strong: nbsp;nbsp;nbsp;The Los Angeles Country Club - Los Angeles, CA/div divstrongPosition Type/strong: nbsp;nbsp;nbsp;Full Time/div divstrongEducation Level/strong: nbsp;nbsp;nbsp;None/div divstrongSalary Range/strong: nbsp;nbsp;nbsp;$24.00 - $28.00 Hourly/div divstrongTravel Percentage/strong: nbsp;nbsp;nbsp;None/div divstrongJob Category/strong: nbsp;nbsp;nbsp;Hospitality - Hotel/div /div h4Description/h4p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguPosition Summary/u/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"Oversee the daily operation of the stewarding department and operational responsibilities such as, but not limited to, ware washing, china, glass and silver washing, storage, organization and bi-yearly inventory of items, delegation and supervision of kitchen cleaning and organization projects, organization and cleanliness of operational equipment for daily needs and banquet event needs. Attend weekly operational meetings. Train, develop, and hold Kitchen Steward team members accountable to a high level of food safety and sanitation along with appropriate use of chemicals and equipment. Assist with food production tasks./span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguPosition Responsibilities/u/strong/span/p ul lispan style="font-size:12pt;"Organize and prioritize multiple projects to meet deadlines/span/li lispan style="font-size:12pt;"Practice safe and sanitary food handling and preparation procedures/span/li lispan style="font-size:12pt;"Take direction from Executive Chef and Sous Chefs; ask questions when necessary /span/li lispan style="font-size:12pt;"Maintain clean, organized, and hygienic work areas/span/li lispan style="font-size:12pt;"Communicate and follow up with all Kitchen Steward team members; assist and provide support as needed /span/li lispan style="font-size:12pt;"Take full responsibility and ownership of the cleanliness in the Kitchen /span/li lispan style="font-size:12pt;"Take full reasonability and ownership of the cleanliness and organization of Food amp; Beverage storage areas/span/li lispan style="font-size:12pt;"Delegate tasks to Kitchen Stewards based on the responsibilities of their position and the operations of the department /span/li /ul ul lispan style="font-size:12pt;"Train and develop the performance of Kitchen Steward team members and hold them accountable to maintain food safety and proficiently use equipment and ware washing /span/li lispan style="font-size:12pt;"Supervise and coordinate activities of pantry, storeroom and non-cooking kitchen staff. Inspect kitchens, work areas and storeroom and equipment for cleanliness and order/span/li lispan style="font-size:12pt;"Lead and assist with daily ware washing and trash removal/span/li lispan style="font-size:12pt;"Maintain cleanliness and organization of loading dock and trash bay/span/li lispan style="font-size:12pt;"Conduct bi-yearly inventory on china, glass and sliver/span/li lispan style="font-size:12pt;"Assist culinary staff during any special request, menus, events, or priorities as requested by the Executive Chef and/or the Sous Chefs/span/li /ul ul lispan style="font-size:12pt;"Assist with onboarding new team members including training and development /span/li /ul ul lispan style="font-size:12pt;"Perform other Kitchen duties as assigned /span/li /ulh4Qualifications/h4brp style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguQualification Standards/u/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"strongSpecific Job Knowledge, Skills and Abilities:/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:/span/p ul lispan style="font-size:12pt;"Food Handlers certification is required /span/li lispan style="font-size:12pt;"Knowledge of Food and Beverage Service Operations is preferred/span/li lispan style="font-size:12pt;"Must be able to operate stewarding equipment safely and attentively /span/li lispan style="font-size:12pt;"Must be able to read and understand English and communicate to team members in a professional manner /span/li lispan style="font-size:12pt;"Knowledge and understanding of chemicals and their use and cleaning techniques/span/li lispan style="font-size:12pt;"Proactive, creative and flexible when it comes to problem solving/span/li lispan style="font-size:12pt;"Works well managing teams /span/li lispan style="font-size:12pt;"Effective decision making skills/span/li lispan style="font-size:12pt;"Demonstrates a controlled sense of urgency /span/li lispan style="font-size:12pt;"Reliable and punctual /span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguEducation/u/strong/span/p ul lispan style="font-size:12pt;"High School or equivalent preferred /span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguExperience/u/strongu /u/span/p ul lispan style="font-size:12pt;"At least five (5) years experience in stewarding, kitchen maintenance, kitchen operations, or a similar job category, preferably in Hospitality /span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguPhysical Demands/u/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"strongFor a 40 hour work week:/strong/span/p ul lispan style="font-size:12pt;"Must have the ability to exert up to 14 hours of repetitive movement standing, walking, bending, squatting, stooping, kneeling, scrubbing, pushing, pulling, reaching, lifting, sitting, and twisting and walking up and down stairs carrying bus bins and trays/span/li lispan style="font-size:12pt;"Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, pots and pans, and trays of food or food items, on a regular and continuous basis. /span/li lispan style="font-size:12pt;"Must have the ability to push and pull carts and equipment weighing up to 150 lbs. on a regular and continuing basis./span/li /ul h4 style="margin-left:0in;margin-right:0in;" /h4 h4 style="margin-left:0in;margin-right:0in;"span style="font-size:14pt;"span style="font-family:Calibri, sans-serif;"uspan style="font-size:12pt;"Grooming/span/u/span/span/h4 p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"All employees must maintain a neat, clean and well-groomed appearance per club standards. Professional business attire required./span/p p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguOther/u/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the club. In addition, attendance at all scheduled training sessions and meetings is required./span/p div h4Job Details/h4 divstrongJob Location/strong: nbsp;nbsp;nbsp;The Los Angeles Country Club - Los Angeles, CA/div divstrongPosition Type/strong: nbsp;nbsp;nbsp;Full Time/div divstrongEducation Level/strong: nbsp;nbsp;nbsp;None/div divstrongSalary Range/strong: nbsp;nbsp;nbsp;$24.00 - $28.00 Hourly/div divstrongTravel Percentage/strong: nbsp;nbsp;nbsp;None/div divstrongJob Category/strong: nbsp;nbsp;nbsp;Hospitality - Hotel/div /div h4Description/h4p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguPosition Summary/u/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"Oversee the daily operation of the stewarding department and operational responsibilities such as, but not limited to, ware washing, china, glass and silver washing, storage, organization and bi-yearly inventory of items, delegation and supervision of kitchen cleaning and organization projects, organization and cleanliness of operational equipment for daily needs and banquet event needs. Attend weekly operational meetings. Train, develop, and hold Kitchen Steward team members accountable to a high level of food safety and sanitation along with appropriate use of chemicals and equipment. Assist with food production tasks./span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguPosition Responsibilities/u/strong/span/p ul lispan style="font-size:12pt;"Organize and prioritize multiple projects to meet deadlines/span/li lispan style="font-size:12pt;"Practice safe and sanitary food handling and preparation procedures/span/li lispan style="font-size:12pt;"Take direction from Executive Chef and Sous Chefs; ask questions when necessary /span/li lispan style="font-size:12pt;"Maintain clean, organized, and hygienic work areas/span/li lispan style="font-size:12pt;"Communicate and follow up with all Kitchen Steward team members; assist and provide support as needed /span/li lispan style="font-size:12pt;"Take full responsibility and ownership of the cleanliness in the Kitchen /span/li lispan style="font-size:12pt;"Take full reasonability and ownership of the cleanliness and organization of Food amp; Beverage storage areas/span/li lispan style="font-size:12pt;"Delegate tasks to Kitchen Stewards based on the responsibilities of their position and the operations of the department /span/li /ul ul lispan style="font-size:12pt;"Train and develop the performance of Kitchen Steward team members and hold them accountable to maintain food safety and proficiently use equipment and ware washing /span/li lispan style="font-size:12pt;"Supervise and coordinate activities of pantry, storeroom and non-cooking kitchen staff. Inspect kitchens, work areas and storeroom and equipment for cleanliness and order/span/li lispan style="font-size:12pt;"Lead and assist with daily ware washing and trash removal/span/li lispan style="font-size:12pt;"Maintain cleanliness and organization of loading dock and trash bay/span/li lispan style="font-size:12pt;"Conduct bi-yearly inventory on china, glass and sliver/span/li lispan style="font-size:12pt;"Assist culinary staff during any special request, menus, events, or priorities as requested by the Executive Chef and/or the Sous Chefs/span/li /ul ul lispan style="font-size:12pt;"Assist with onboarding new team members including training and development /span/li /ul ul lispan style="font-size:12pt;"Perform other Kitchen duties as assigned /span/li /ulh4Qualifications/h4brp style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguQualification Standards/u/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"strongSpecific Job Knowledge, Skills and Abilities:/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:/span/p ul lispan style="font-size:12pt;"Food Handlers certification is required /span/li lispan style="font-size:12pt;"Knowledge of Food and Beverage Service Operations is preferred/span/li lispan style="font-size:12pt;"Must be able to operate stewarding equipment safely and attentively /span/li lispan style="font-size:12pt;"Must be able to read and understand English and communicate to team members in a professional manner /span/li lispan style="font-size:12pt;"Knowledge and understanding of chemicals and their use and cleaning techniques/span/li lispan style="font-size:12pt;"Proactive, creative and flexible when it comes to problem solving/span/li lispan style="font-size:12pt;"Works well managing teams /span/li lispan style="font-size:12pt;"Effective decision making skills/span/li lispan style="font-size:12pt;"Demonstrates a controlled sense of urgency /span/li lispan style="font-size:12pt;"Reliable and punctual /span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguEducation/u/strong/span/p ul lispan style="font-size:12pt;"High School or equivalent preferred /span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguExperience/u/strongu /u/span/p ul lispan style="font-size:12pt;"At least five (5) years experience in stewarding, kitchen maintenance, kitchen operations, or a similar job category, preferably in Hospitality /span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguPhysical Demands/u/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"strongFor a 40 hour work week:/strong/span/p ul lispan style="font-size:12pt;"Must have the ability to exert up to 14 hours of repetitive movement standing, walking, bending, squatting, stooping, kneeling, scrubbing, pushing, pulling, reaching, lifting, sitting, and twisting and walking up and down stairs carrying bus bins and trays/span/li lispan style="font-size:12pt;"Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, pots and pans, and trays of food or food items, on a regular and continuous basis. /span/li lispan style="font-size:12pt;"Must have the ability to push and pull carts and equipment weighing up to 150 lbs. on a regular and continuing basis./span/li /ul h4 style="margin-left:0in;margin-right:0in;" /h4 h4 style="margin-left:0in;margin-right:0in;"span style="font-size:14pt;"span style="font-family:Calibri, sans-serif;"uspan style="font-size:12pt;"Grooming/span/u/span/span/h4 p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"All employees must maintain a neat, clean and well-groomed appearance per club standards. Professional business attire required./span/p p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"stronguOther/u/strong/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:12pt;"Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the club. In addition, attendance at all scheduled training sessions and meetings is required./span/p