Lead Steward: Kitchen & Dishroom Ops

Seven-Feathers-Hotel-; Canyonville (OR); On-site; USD 19,000 - 30,000; Full time

Benefits offered by this job

Medical, dental, vision

Paid time off

401k with employer match

Fuel discounts

Free meals

Direct Pay

Job summary

Seven Feathers in Canyonville, Oregon, is seeking a shift supervisor to oversee non-cooking kitchen staff during the shift. You will ensure a safe, professional environment and provide equipment for cooks, bus-persons and servers to deliver guests a superior dining experience.

Responsibilities include supervising staff, inspecting areas for neatness and supply levels, handling soiled ware, and following MSDS guidelines for safe dishwashing operations.

Qualifications

• High School Diploma or GED preferred.
• 1 year experience working in similar position preferred.
• Prior hospitality experience preferred.
• Experience and knowledge in MSDS Guidelines required.
• Must be able to read and comprehend written instructions.
• Ability to handle multiple priorities and tasks in a fast-paced environment.
• Excellent organizational, verbal, interpersonal, and customer relations skills.
• Must be able to obtain a Class I Gaming License.
• Valid and current Food Handler Certificate or ServSafe card.

Responsibilities

• Responsible for overseeing activities of non-cooking kitchen staff during shift.
• Ensures a safe and professional environment and monitors use of chemicals.
• Inspects kitchen, storeroom and associated culinary traffic areas to ensure they are neat, clean and orderly, and to ensure sufficient supplies are on hand.
• Promptly and carefully sorts soiled ware so that it can be put through the dish or pot machine properly. Quickly washes all ware and replaces in storage areas as designated.
• Follows procedures that are in place for the safe operation of the hot water washer machine.

Job description

Seven Feathers in Canyonville, Oregon, is seeking a shift supervisor to oversee non-cooking kitchen staff during the shift. You will ensure a safe, professional environment and provide equipment for cooks, bus-persons and servers to deliver guests a superior dining experience.

Responsibilities include supervising staff, inspecting areas for neatness and supply levels, handling soiled ware, and following MSDS guidelines for safe dishwashing operations.