Head Steward - La Tête d’Or

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 42,000 - 62,000; Full time

Job summary

The Dinex Group, led by Chef Daniel Boulud, seeks a Head Steward for its new La Tête d’Or by Daniel concept in New York. This full-time role supervises stewarding operations across the kitchen, dining areas, and support spaces, ensuring cleanliness and compliance with health standards.

The position requires at least 2 years in a restaurant/hotel environment, ability to lead a crew, strong organizational and food-safety skills, and physical endurance for long shifts.

Qualifications

• Minimum 2 years’ experience in a restaurants/hotel environment.
• Knowledge of basic repair and maintenance.
• Ability to read invoices, receiving supplies, includes directions and warning labels.
• Ability to produce a high volume of work in a timely manner, accurate and complete.
• Actively practice food safety procedures.
• Ability to lead a crew of coworkers, manage tasks professionally.
• Organizational skills.
• Effective time management.
• Ability to lift large items up to 50 pounds.
• Ability to stand for long periods of time.

Responsibilities

• Participate in our program of regularly scheduled preventative maintenance as determined by Executive Chef or General Manager.
• Report to station at scheduled time with required supplies to complete the scheduled shift.
• Follow directions and warning labels properly that have been printed on the cleaning supplies.
• Must be able to communicate clearly with his/her managers and teammates.
• Keep his/her work area production to the level required by the Chef (Executive).
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards.
• Recognize and report maintenance problems with kitchen equipment to managers.
• Supervise stewarding team.
• Before finishing a scheduled shift, assist neighboring stations to complete remaining primary goals in order to disperse workloads equally.

Skills

Experience in restaurant/hotel

Maintenance knowledge

Reading invoices

High-volume work

Food safety

Team leadership

Time management

Lift 50 lbs

Stand for long periods

Job description

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or by Daniel. This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.

The Head Steward is responsible for the supervision and execution of the activities of the stewarding team; ensuring the cleanliness and upkeep of the kitchen and surrounding work areas, dining room, locker rooms, restrooms, public areas and sidewalk; operating the dishwasher and cleaning all soiled china, glassware, flatware and kitchen pots, pans and small wares. This role is a full-time salary position.

• Participate in our program of regularly scheduled preventative maintenance as determined by Executive Chef or General Manager
• Report to station at scheduled time with required supplies to complete the scheduled shift
• Follow directions and warning labels properly that have been printed on the cleaning supplies
• Must be able to communicate clearly with his/her managers and teammates
• Keep his/her work area production to the level required by the Chef (Executive)
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Recognize and report maintenance problems with kitchen equipment to managers
• Supervise stewarding team
• Before finishing a scheduled shift, assist neighboring stations to complete remaining primary goals in order to disperse workloads equally.

Essential Duties:

• Participate in our program of regularly scheduled preventative maintenance as determined by Executive Chef or General Manager
• Report to station at scheduled time with required supplies to complete the scheduled shift
• Follow directions and warning labels properly that have been printed on the cleaning supplies
• Must be able to communicate clearly with his/her managers and teammates
• Keep his/her work area production to the level required by the Chef (Executive)
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Recognize and report maintenance problems with kitchen equipment to managers
• Supervise stewarding team
• Before finishing a scheduled shift, assist neighboring stations to complete remaining primary goals in order to disperse workloads equally.

Competencies & Qualifications:

• A minimum of 2 years’ experience in a restaurants/hotel environment
• Knowledge of basic repair and maintenance
• Ability to read - invoices, receiving supplies, produces, including directions and warning labels
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Ability to leada crew of coworkers, manage tasks, direct others to complete tasks with a professional demeanor
• Organizational skills
• Effective time management
• Ability to lift large items up to 50 pounds
• Ability to stand for long periods of time

The Dinex Group LLC is an equal opportunity employer.The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender,gender identity or expression (including transgender status), sexual orientation, maritalstatus, veteran status, national origin, ancestry, age, disability, genetic information,citizenship status or any other characteristic protected by applicable federal, state or locallaw.

More detail about La Tête d’Or part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/734463-La-T%25C3%25AAte-d%25E2%2580%2599Or

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or by Daniel. This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.

The Head Steward is responsible for the supervision and execution of the activities of the stewarding team; ensuring the cleanliness and upkeep of the kitchen and surrounding work areas, dining room, locker rooms, restrooms, public areas and sidewalk; operating the dishwasher and cleaning all soiled china, glassware, flatware and kitchen pots, pans and small wares. This role is a full-time salary position.

• Participate in our program of regularly scheduled preventative maintenance as determined by Executive Chef or General Manager
• Report to station at scheduled time with required supplies to complete the scheduled shift
• Follow directions and warning labels properly that have been printed on the cleaning supplies
• Must be able to communicate clearly with his/her managers and teammates
• Keep his/her work area production to the level required by the Chef (Executive)
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Recognize and report maintenance problems with kitchen equipment to managers
• Supervise stewarding team
• Before finishing a scheduled shift, assist neighboring stations to complete remaining primary goals in order to disperse workloads equally.

Essential Duties:

• Participate in our program of regularly scheduled preventative maintenance as determined by Executive Chef or General Manager
• Report to station at scheduled time with required supplies to complete the scheduled shift
• Follow directions and warning labels properly that have been printed on the cleaning supplies
• Must be able to communicate clearly with his/her managers and teammates
• Keep his/her work area production to the level required by the Chef (Executive)
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Recognize and report maintenance problems with kitchen equipment to managers
• Supervise stewarding team
• Before finishing a scheduled shift, assist neighboring stations to complete remaining primary goals in order to disperse workloads equally.

Competencies & Qualifications:

• A minimum of 2 years’ experience in a restaurants/hotel environment
• Knowledge of basic repair and maintenance
• Ability to read - invoices, receiving supplies, produces, including directions and warning labels
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Ability to leada crew of coworkers, manage tasks, direct others to complete tasks with a professional demeanor
• Organizational skills
• Effective time management
• Ability to lift large items up to 50 pounds
• Ability to stand for long periods of time

The Dinex Group LLC is an equal opportunity employer.The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender,gender identity or expression (including transgender status), sexual orientation, maritalstatus, veteran status, national origin, ancestry, age, disability, genetic information,citizenship status or any other characteristic protected by applicable federal, state or locallaw.

More detail about La Tête d’Or part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/734463-La-T%25C3%25AAte-d%25E2%2580%2599Or