Job Summary

Leading a team of Stewards in this hands-on role in coordinating the back of house kitchen operations to facilitate the Chef team in delivering outstanding service.

Key Duties and Responsibilities

• Lead, teach, coach and inspire a team.
• Ensuring all colleagues arrive for their shift on time, well-groomed and ready to work.
• Assign tasks to all colleagues and pass on events and information.
• Ensuring that all colleagues are following the proper procedures and standards set in place by the Executive Chef and the resort.
• Responsible for the opening and closing shift.
• Ensure that all kitchens are cleaned, organized and sanitized.
• Ensure all daily tasks list are completed and customise this task list if necessary.
• Ensuring that garbage & recycling removal is being done in a timely manner for the resort.
• Assist in the correct usage of all chemicals within the department and outlets, including appropriate training in accordance with Work Health and Safety standards.
• Conduct performance discussions and ensure all colleagues are supported in their role.
• Assist any outlets and culinary team for any kind of resource request.
• Be the main point of call for event set-ups and equipment manoeuvring for events.
• Ensuring all equipment is cleaned, maintained and properly stored after an event.
• Ensure all storage rooms and walk-in fridges are kept clean and organized.
• Filling positions within the department when needed.
• Rostering for the department.
• Foster an environment of cooperation within the department and between other departments within the hotel.  Encourage participation and input from all colleagues while promoting professional work habits.
• Have a proactive eye for detail and cleanliness.
• Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the resort workplace health and safety program.
• To ensure that all Food Safety standards – HACCP / DIVERSEY   are followed to the fullest.
• Adhere to all environmental policies and programs as required.
• Other reasonable duties as assigned.
• Follow department policies, procedures and service standards.
• Maintain a clean and safe work environment.
• Take on all and any stewarding tasks as required.
• To assist with any other duties as required by the line manager or another member of the management team.

Skills, Experience & Educational Requirements

• Knowledge of Food and Beverage and Stewarding an asset
• Previous leadership experience an asset
• Excellent communication and organisational skills
• Outstanding attention to detail
• Ability to take ownership of back of house resort areas
• Ability to work hands-on and lead by example daily