POSITION SUMMARY

Under the supervision of the Executive Chef, the Executive Steward is responsible for managing and coordinating all activities of hourly stewarding and expeditor workers while overseeing the department function and processes. 

POSITION RESPONSIBILITIES

• Responsible for organizing work schedules and duties of employees to ensure appropriate coverage.
• Responsible for the departmental orientation of new employees, on-the-job training, and informing them of all appropriate safety and sanitation requirements.
• Responsible for hiring and staffing needs to meet Team San Jose expectations. 
• Establish and implement preventive maintenance schedules and standard operating procedures for all outlets under stewarding.
• Maintain inventory control of china, glassware, platters, and silver during and between all F&B functions. With inventory is conducted monthly as directed.
• Organize and maintain Stewarding warehouse and lower-level storage unit.
• Responsible for, San Jose convention center and all theatres, cleanliness of all equipment and physical plant under Culinary and Stewarding operations.
• Maintain all Culinary kitchen equipment including hot boxes, slicers, alto sham ovens, Hobart machines, etc. 
• Maintain a safety-first environment with emphasis on proper working conditions and equipment.
• Forecast labor and report payroll.
• Responsible for managing all set up of food locations and break down areas.
• Control of all necessary supplies and chemicals for the department.
• Responsible for performance management and accountability for all stewarding employees.
• Responsible for scheduling monthly/quarterly hood cleaning.
• Responsible for health and sanitation inspections from the county.

POSITION REQUIREMENTS

• 4- 6 years of previous hospitality experience in F&B in a leadership capacity Hotels or Convention centers in dealing with organization managements, sales processes and sales management, customer service and food service operational experience in a high energy, fast­ paced environment (inclusive of both front and back of the house).
• Hours may be extended or irregular to include nights, weekends, and holidays.
• Full knowledge of labor forecasting procedures.
• Must be Bilingual in English and Spanish
• Excellent written and communication skills
• Computer experience (i.e., Microsoft Word, Outlook, Excel)
• Full knowledge about all equipment used in department (dishwashers, hot boxes, alto sham etc.)
• Knowledge of all chemicals, their interaction, and use.
• Obtain a forklift operating license within 90 days (about 3 months) of hire. 
• You must be able to drive a 26-foot truck for company deliveries.
• Must have a class C driver's license.
• Knowledge of inventory control of glassware, china and silver.
• Fully familiar with our contractual responsibilities to the staff, the union, and TSJ (Team San Jose).
• Must have profit and loss responsibility as well as considerable knowledge of financial information relating to profit and loss sales and capital expense
• Demonstrate successful interfacing with a variety of organization functions to get the job done.
• Must be able to lift heavy objects weighing 20 lbs.
• Must be able to coordinate and organize outdoor catering (including driving).
• Bilingual English/Spanish is required

Team San Jose is an equal opportunity employer