Executive Steward| McCormick Place Convention Center

Overview

The Executive Steward will be accountable for the supervision and direction of the stewarding staff consisting of Stewards and Dishwashers. The Executive Steward provides management to all levels of the business operation within the kitchen. The Executive Steward will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Steward will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. Must have working knowledge of Union CBA.

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

The incumbent is accountable for duties related to back of the house kitchen cleaning and sanitation for main kitchen, concessions stands and all F&B service areas; banquet set-up/break-down; maintain inventory and pars for kitchen and banquet equipment of food under the direction of an Executive Chef.

This role will pay a salary of $70,000 to $90,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

Responsibilities

· Responsible for supervision of the entire Stewarding and Dishwashing staff.

· Responsible for stewarding staff skills training and development, including departmental orientation of new employees. Conducts subordinate performance review and counseling sessions. Provides leadership and support to the entire stewarding staff; builds morale and encourages empowerment of staff.

· Maintains a positive and compliant employee relations climate. Responsible for the staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems.

· Maintain safe & proper food storage and rotation.

· Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.

· Compliance with Food Service Standards, policies, Standard Operating Procedures (SOP), health and safety regulations, including OSHA & MSDS.

· Requisition of equipment and organization for plate-up, tray out and clean-up for banquet functions.

· Maintain inventory & pars for F&B equipment, china, glass & silver following all functions and monthly food inventory.

· Must possess a Serve Safe Certification and review all sanitation, sustainability plans and production charts with the Executive Chef.

Qualifications

· Candidate will have knowledge of dishwasher operation and chemicals used in cleaning and maintenance of equipment and areas of purview.

· Ability to communicate both verbally and through written documents effectively to all levels of staff.

· Candidate must have the ability to recognize operational needs and analyze and facilitate the changes required in a fast paced, high-volume environment.

· Must be able to stand and/or work on feet for extended period of time and must be able to repeatedly lift up to fifty pounds.

· Must maintain a valid driver’s license with a safe driving record.

· Must be willing to work a flexible schedule based on the demands of the business.

· Up to date knowledge of M.S.D.S. Criteria Procedures, Safety Guidelines, First Aid/C.P.R., Environmental Health Codes, Local, State and Federal Guidelines.

· Must possess excellent organizational and communication skills.

· Skilled in all technical and sanitary aspects of food preparation and presentations.

· Ability to clearly speak read and write in English.

· Experience levels for the position include at least five years supervisory experience and present proven leadership qualities.

· High School diploma or equivalent.

· Background in Food & Beverage management preferred. Must possess basic computer skills including MS Word and MS Excel.

· Must have a Serve Safe Certification or obtain one in the first 90 days of employment.