Dishwasher/Kitchen Steward Supervisor

White Lodging; Austin (TX); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a Stewarding Supervisor to lead a dedicated team in maintaining the highest standards of cleanliness and organization in a dynamic kitchen environment. In this role, you will oversee the daily operations of the Stewarding team, ensuring that all food and beverage items are cleaned and sanitized to perfection, while also managing supplies and training staff on essential safety protocols. This position offers a unique opportunity to contribute to a collaborative and energetic workplace, where your leadership will significantly impact the overall dining experience for guests. If you thrive in a fast-paced setting and have a passion for excellence, this role is perfect for you.

Qualifications

• 1-2 years of supervisory experience in a fast-paced environment.
• Food Handlers Certification and stable work history preferred.

Responsibilities

• Supervise the Stewarding team to ensure cleanliness and organization.
• Coordinate with various departments for efficient operations.
• Train associates on safety and sanitation practices.

Skills

Effective Communication

Multi-tasking

Influencing Skills

Stress Management

Adaptability

Education

High School degree / GED

Food Handlers Certification

1-2 years Supervisory experience

Job description

Summary:

Accountable for day to day supervision of the Stewarding team to ensure cleaning of all dishes, glassware, cooking utensils, pots, pans, and other food and beverage related items for the Kitchen, Restaurants, Banquets, IRD, and the Rooms areas. Oversees the team in operation of the dishwasher, scrubbing pots, and restocking all supplies in assigned areas of the hotel. This position provides supervision of general cleaning duties including cleaning, mopping, and scrubbing of Hot Boxes, Queen Mary’s, and trash removal, as well as cleaning the Kitchen area (floors, walls, ceilings). Incumbents lead the Stewarding team in plating food for large events, ensuring timely delivery to the appropriate meeting room with the allotted quantity, and maintaining appropriate food temperature upon delivery.

Responsibilities:

1. Plan out the work for the Stewards and assign the team to specific functions within the hotel for seamless completion under appropriate supervision.
2. Coordinate with the Executive steward and engineering about the recycling program and educate staff about recycling and composting in all outlets.
3. Ensure all Stewarding associates are trained on proper handling of chemicals, eye wash stations, and SDS sheets, and that chemicals and cleaning materials are used and stored correctly.
4. Work with the purchasing department to order supplies when stock is low, maintaining daily and weekly chemicals inventory.
5. Check and coordinate with banquets captains, banquets manager, culinary team, and banquet steward or food runner about any banquet functions for the day.
6. Complete daily stand-up or dress rehearsal with the team for proper communication about operations and special projects.
7. Attend EO Meeting and communicate with banquets for China, glass, and silver setups daily as required.
8. Coordinate with the banquet chef or culinary team about plate-up and equipment needs for the kitchen.
9. Supervise the execution of cleaning floors, work tables, equipment, walls, ceilings, and ensure work surfaces are kept free of trash and water to prevent accidents.
10. Maintain a clean work area per hotel standards, ensuring food sanitation practices are followed, and maintain food handling and sanitation certification as required.
11. Ensure glass racks are securely fitted and only stacked to eye level, moving dish dollies and carts safely.
12. Ensure completion of daily and weekly cleaning schedules (Railroad cleaning schedule).
13. Teach and train the Stewarding team on proper washing techniques for dishes, pots, and pans, monitoring wash and rinse temperatures.
14. Follow proper food handling procedures, maintaining HAACP temperature thresholds for all food products.
15. Ensure temperature logs for dish machines and 3-compartment sinks are filled out daily and report issues to the Executive Steward and engineering.
16. Test the 3-compartment sink with test strips to ensure sanitizers are working properly.
17. Ensure the Stewarding team follows safe work procedures and works efficiently, minimizing waste and breakage.
18. Clean equipment using specified chemicals to ensure sanitary standards and polish silver using machine and hand buffing.
19. Ensure appropriate team members are trained on the proper use of buffing and heavy equipment for deep cleaning.
20. Assist with unloading products from supply trucks, transferring supplies and equipment safely.
21. Maintain sanitation and cleanliness of all areas of the dish room, ensuring mats are used at all times.
22. Ensure trash is removed and all garbage is moved to designated areas during and prior to shift end.
23. Ensure broken glass/bottles are put in a separate bucket and emptied at the end of every shift.
24. Ensure the dish machine is set up, water is changed every two hours or as needed, and cleaned before shift end.
25. Coordinate with ECOLAB or chemical supplier about proper chemical use in all 3-compartment sinks.
26. Train all Stewards on maintaining proper temperatures in pots and pans sinks.
27. Supervise the cleaning of floors, tile walls, ceilings, drains, hoods, filters, and baseboards, executing special cleaning assignments as needed.
28. Notify and follow up with Engineering and management on maintenance issues.
29. Ensure security and confidentiality of guest and hotel information.
30. Practice energy conservation and teach the Stewarding team about energy management.
31. Follow time and attendance policies and enforce them within the department.
32. Assist with plating operations and run food to meeting areas as requested.
33. Wear uniform, including nametag, at all times according to hotel standards.
34. Keep managers involved in operations and communicate effectively with supervisors, guests, co-workers, and other departments.
35. Maintain knowledge of hotel property, staff, services, hours of operation, and surroundings.
36. Adhere to all work rules, procedures, and policies established by the company.
37. Lead with the 3rd party contract in business and operations needs with weekly walk-throughs.
38. Demonstrate the highest quality of service to internal and external guests, ensuring the Stewarding team embodies the mission and values of White Lodging.
39. Follow and enforce proper key control procedures for the Stewarding team.
40. Perform other duties as assigned.

Other Information:

COMPETENCIES:

1. Integrity
2. Resourcefulness
3. Stress Management
4. Team Player
5. Energy
6. Passion
7. Tenacity
8. Conflict Management
9. Inspiring Fellowship
10. Judgment/Decision Making
11. Adaptability
12. Accountability

SKILLS:

1. Ability to communicate clearly and effectively.
2. Ability to prioritize and multi-task.
3. Ability to influence.
4. Ability to maintain composure in a hectic environment.
5. Adaptable and flexible to change.

EDUCATION/EXPERIENCE:

1. 1-2 years Supervisory experience.
2. High School degree / GED preferable.
3. Food Handlers Certification.
4. Stable work history.

WORKING CONDITIONS:

Stewarding Supervisors must interact with subordinates, kitchen personnel, and leadership. Significant standing and walking is required in the movement of dishes, utensils, and food items. Tasks may require standing and walking for extended periods, sorting, stacking, and moving items, with manual dexterity and fine motor skills necessary. The position requires bending, lifting, stooping, squatting, reaching, overhead lifting, pushing, pulling, and lifting of up to 70 lbs regularly. Problem-solving and interpersonal skills are essential for handling interactions and resolving issues. Excellent vision is required to supervise cleaning quality.

Location Code: 2558