Overview

This position is responsible for effective supervision and operation of the kitchen stewarding team and the back of house team including event support, cleaning, kitchen safety, employee training and supervision and any other tasks assigned by the Sous Chef. Oversee the daily sanitation and cleaning of all equipment and smallwares in accordance with federal, state and local health regulations and OVG Hospitality’s policies. This role requires that the employee maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends. Outstanding interpersonal skills and self-direction required.

This role will pay a salary of $19.23 to $31.25.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

Responsibilities

• Responsible for interviewing, hiring, coaching, supervising, directing, developing and mentoring staff of kitchen stewarding employees and dish-room operations.
• Supervises all breakdown and end of shift activities, overseeing daily productivity through the end of shift.
• Provides leadership and support to the entire stewarding staff, including Catering Stewards & Kitchen Stewards.
• Provides employee relations support and maintain consistent daily communication with Executive and Sous Chefs.
• Provides daily direction and leadership to Kitchen Stewards through communication, shift meetings and maintaining an organized form of communicating that direction.
• Ensure the dish room is clean and organized.
• Assist with organization and putting equipment away.
• Maintains a positive and compliant employee relations climate. Promotes support and communication with the entire staff. Rapidly solves problems.
• Immediately notify management of any escalated employee situations or safety concerns.
• Deliver employee discipline as directed by the Executive Chef.
• Assist with moving equipment from the event floor to the dish room as required.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards procedures to all staff.
• Assist as required with kitchen duties such as prepping for events, firing food for events and assist with plate up.
• Must be able to use knives safely and accurately while assisting in the kitchen.
• Other duties as assigned.

Qualifications

• High school diploma or equivalent preferred.
• Five or more years’ experience in a full-service restaurant, events venue or similar field.
• One year of experience leading a team of employees or demonstrated increased responsibility in a similar role.
• Computer skills including basic typing ability and basic experience with Windows.
• Excellent communication skills and active listening skills with all staff members
• Ability to develop results-oriented staff and develop needed skills for effective job performance through training, evaluation, motivation, coaching and counseling.
• Positively distribute responsibility to others to meet company objectives and desired outcomes.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule including mornings, nights, weekends and shifts exceeding 8 hours.
• Ability to lift, push and/or pull 50 pounds or more without assistance.

Vaccination Statement

We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada. We highly encourage our employees to continue to get vaccinate and boosted against COVID-19. Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.