... cafeterias, and institutions as opposed to Steward/Stewardess hotel rest. Over 12,000 other Job Titles and Job Descriptions. Kitchen Supervisors must monitor their kitchen’s adherence to health codes multiple times a day, and must keep an eye of food storage, food holding temperatures, surfaces, hand washing facilities and more. In order to keep the kitchen in their care running smoothly, safely and legally, Kitchen Supervisors perform a wide array of tasks. Kitchen Managers are in charge of the overall operations for the kitchen area of a restaurant. Assists in cleaning equipment or food preparation areas as needed. Kitchen stewards have to check that the meals are prepared. For example, they ensure proper sanitation of items like plate, pans, spoons, kitchen area and dining, crockery, kitchen machinery and vessels, among others. Steward Supervisor Signing Bonus $500 Aquarius (Laughlin, NV) Description: Summary: Responsible for the successful day to day operations of the Stewarding department on the assigned shift…, and/or scheduling department staff, as assigned Makes recommendations pertaining to terminating, and measuring the performance of the staff on the assigned shift Coordinates with the Executive Steward… Ensuring the food preparation areas are clean and hygienic Washing utensils and dishes and making sure they are stored appropriately Sorting, storing and distributing ingredients Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and desserts Kitchen Supervisors oversee everyone who works in the kitchen except the Chefs, which includes Dishwashers, Line Cooks, Servers and Expeditors. Often, supervisors create and oversee their team’s workflow, or the tasks required to complete a job. Doing so involves evaluating individual performance as well as overall group cooperation. You’ll be in demand in restaurants, hotels, pubs and the catering departments of schools, hospitals and ships. They regularly check for freshness and quality. DUTIES AND RESPONSIBILITIES: Supervise the duties of all stewarding department employees, facilities, operation and costs. Jobs in the restaurant industry demand long hours, high energy and attention to detail. Read forecast reports. The Kitchen Supervisor is the example of our standards at all times, whether it is cleanliness, organization, or food quality. Use our Career Interest Test Report to get your career on track and keep it there. What Does a Steward Do in a Restaurant?. Job description and salary for the role of kitchen supervisor… Requirements and Responsibilities. Kitchen Supervisors oversee all kitchen activities within a food service facility such as a restaurant or cafeteria. Duties and responsibility of Dishwasher or Kitchen Steward. Job description and jobs for KITCHEN STEWARD/STEWARDESS. Kitchen Supervisors must monitor their kitchen’s adherence to health codes multiple times a day, and must keep an eye of food storage, food holding temperatures, surfaces, hand washing facilities and more. Previous culinary experience helpful. Supervisors must define goals , communicate objectives and monitor team performance. Culinary Tools – Kitchen Supervisors need to know how to use knives, pots, pans, meat thermometers and many other culinary tools. Encourage participation and input from all colleagues while promoting professional work habits that will ensure that the department is being guided at all time by hotel Mission, Vision and Values, Have a proactive eye for detail and cleanliness, Actively participate in hotel committee (Service plus, environmental, learning, Health and Safety…), Knowledge of Food and Beverage and Stewarding an asset, Excellent communication and organisational skills, First aid and Food Safe Handling course an asset, Responsible for managing all aspects of steward operations in all outlets, Responsible for proper scheduling to ensure a clean, safe and healthy working environment, Responsible for all labor and inventory control costs, Responsible for controlling company assets, Responsible for adherence to all safety regulations, Responsible for hiring, training and development of employees, Responsible for the maintenance and preventive maintenance of all kitchen and dish room equipment. This includes making a correct count of all kitchen items such as silverware, dishware, glassware, utensils, pots, pans, crockery, dinnerware, etc. You can search and apply for over 2 million other jobs. genuine hospitality and teamwork on an ongoing basis, Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guest, Supervise the Back of House Department efficiently and to consistent high standards, Work within forecasts, budgets and capital equipment requests, Determines work procedures, and expedites workflow, Maintains required standards of sanitation and cleanliness, Be able to read banquet menus and perform set up procedures, Meet minimum requirements of Motor Vehicle Records, Must be able to lift, hold, pull, and carry 50 pounds, Must be able to work under stressful situations, In the absence of your outlet chef, conduct effective staff briefings to communicate guest requirements and shift priorities, To make work schedules (duty roster) every month, To ensure that you and all reporting staff maintain a high standard of personal hygiene and grooming at all times, To ensure that designated uniforms are worn well pressed and in a good state of repair and to ensure that name badges are worn at all times, Prepares in advance food, beverage, material and equipment needed for the service, Establishes and maintains effective employee and inter-departmental working relationships, Giving personal attention, taking personal responsibility and using teamwork when providing guest service, Listening, apologizing with empathy, finding a solution and following through when resolving guest problems, Providing Yes I Can! 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