Chief Steward Salary at Unifor BETA

Job Description JOB SUMMARY Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area. OR •2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations •Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs. •Sche

Job Type Full-time Description Position Summary The Executive Steward is responsible for maintaining the overall cleanliness and par levels of all china, glass, silverware along with kitchen and banquet service equipment. They should have a sound working knowledge of conveyor and single tank dish machines, 3 compartment sink set ups and chemicals used throughout the kitchens. Must be familiar with the requisitioning of equipment needs to the designated areas within the Biltmore Hotel. They must be able to maximize productivity of the stewarding staff along with managing chemical and equipment par levels with-in budgeted guidelines. Kitchen safety and food sanitation is a top priority and the Executive Steward is expected to set the example with-in the kitchens and work closely with the Executive Chef on food safety and training. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S). Re

Job Description Essential Job Functions Position: Night Cleaner Department: Chief Steward Primary Responsibilities: (guest interaction, ordering responsibilities, clean up duties, clerical responsibilities, etc.) •Sweep and mop kitchen area •Disassemble and re-assemble stoves to deep clean •Clean kettles •Clean countertops, cutting boards and shelves •General cleaning of all kitchen facilities Secondary Responsibilities: •Clean kitchen ceiling and light fixtures •Clean all equipment throughout the kitchen • Normal Working Hours: (Shift, days) •10:00pm - 6:30am •Weekends and holidays In order to be successful in this position, the ideal candidate must meet the following criteria in addition to the Forbes 5 Star Service Standards for All Employees. Past Work Experience Requirements: (Type of work, number of years required, equivalent experience, etc.) •Commercial Food Service preferred Educational Requirements: (Degree/Certification, highest required/preferred, field of study) •High Scho

Job Description JOB SUMMARY Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area. OR •2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations •Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs. •Sche

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, disability status, sexual orientation, age, protected veteran status or any other characteristic protected by law. Category Food Services Description Title: Head Steward Dept: Kitchen Hours: Full time, including weekends Season: Year round Report to: Executive Chef Wage: $18.00 - $20.00 Depending on Experience Affordable housing options may be available. Morning Glory Farm offers a wide assortment of fresh-packed salads, side dishes, entrees and soups that are prepared daily in our kitchen. We pride ourselves on using our own produce and other local ingredients in season to create outstanding food. Our Farmstand is stocked with freshly prepared entrees, soups, side dishes, salads and pickled vegtables and dressings. We use our own farm produce whenver possible as well as the fine

Job Description: Chef Thomas Keller's renowned New York destination, Per Se, is looking for a dynamic individual enthusiastic about food, beverage, and hospitality to join us as Head Steward. In this role, you will work under the guidance of our Chef de Cuisine and General Manager. Join our dedicated team as a Head Steward, where you will act as the primary liaison with vendors, overseeing the intake, organization, and storage of all property-related purchases, including food, beverages, linens, supplies, and dry goods, ensuring seamless operations and optimal inventory management. Located in the Deutsche Bank Center at Columbus Circle, Per Se is Chef Keller's acclaimed New York interpretation of The French Laundry. The three-starred Michelin restaurant presents a nightly-changing Chef's Tasting menu highlighting American cuisine with French influences. Responsibilities: Inspect and Audit Deliveries: Verify all incoming items for correct weight, quality, quantity, and brand, ensuring t

Kitchen Steward/Dishwasher Department: Food & Beverage Reports to: Chief Steward, Chef, General Manager Job Type: Hourly, Full Time and Part Time Positions available Job Summary: The Kitchen Steward/Dishwasher is primarily responsible for operating, maintaining, and cleaning equipment and tools. This position is also responsible for washing dishes, china, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment, etc., and maintaining the kitchen, dishwashing and back area in an inspection-ready condition in accordance with local authorities and hotel guidelines. DUTIES AND RESPONSIBILITIES: Ensure the kitchen is clean, well maintained and organized at all times. Ensure floors are dry and clean at all times, using appropriate safety signage when necessary. Operate dishwashing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards. Adhere to all sanitation guidelines to maintain

OVERVIEW/BASIC FUNCTION Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. RESPONSIBILITIES Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Review the daily banquet activities; check the following: House count Forecasted covers for Banquets Hotel F&B activities Purchases Daily B.E.O. meeting Appointments V.I.P.'s/special guests Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures. Establish the day's priorities and assign production and prep task to staff to execute. Review daily function sheets and make note of any changes; post function sh