Lead Steward

 
Published
WorkplacePasadena, California, USA
Category
Position
Lead Steward Caltech is a world-renowned science and engineering institute that marshals some of the world’s brightest minds and most innovative tools to address fundamental scientific questions. We thrive on finding and cultivating talented people who are passionate about what they do. Join us and be a part of the diverse Caltech community. Job Summary The Athenaeum is a private membership club on the beautiful campus of Caltech in Pasadena, California. Caltech, founded in 1891, is a world-renowned center of scientific study that ranks among the best universities in the world. The club was founded in 1930 as a gathering place for Nobel Laureates, faculty, and scholars to stimulate friendship and the exchange of ideas about science, art, and literature. Today, 90 years later, The Athenaeum continues to serve faculty, staff, students, and select community members as they gather to dine, celebrate, and entertain. The Athenaeum serves approximately 3,900 members, offering dining, private and special events, and lodging. The club is recognized as a “Platinum Club of America” confirming its place among the top 50 private clubs in the country. The Lead Steward is responsible for leading, training, and scheduling all stewarding staff including outside contract workers. The position also entails establishing daily inspections of the kitchen and other areas as assigned to ensure compliance with health and fire code regulations. This role involves planning, directing, and overseeing the maintenance of all food and beverage and cooking equipment including china, glass, and silverware, both stationary and portable. The Lead Steward will assist with dish-up during events and be responsible for service and tear down as necessary. The Lead Steward is also accountable for setting and maintaining inventory and supplies necessary to support catering and a la carte operations by coordinating with the Food and Beverage Director, Executive Chef, Executive Sous Chef, and the Sous Chef. Job Duties Responsible for scheduling morning and afternoon stewards. Holds regular meetings with the stewarding staff to assist with on-the-job training sessions and address and resolve operational issues/challenges. Develops and maintains a system whereby all china, glass, and silverware (CGS) is handled in the best possible manner and to assure that all CGS is being properly cleaned and sanitized and appropriately stored so that loss and breakage is held to a minimum. Conducts regular inventory of all CGS and maintains a spreadsheet on breakage, damages, and losses. At the beginning of each shift, conducts a walk-through of the kitchen, pantry, loading dock, scullery, storage areas, and other areas assigned by the Executive Chef to assess the cleanliness of these areas and maintain the proper cleaning of these areas in keeping with established standard operating procedures. Develops a system and maintains a regular schedule to clean, sanitize, and store all kitchen equipment. Collects and disposes waste and trash in line with the recycling efforts of the Club. Orders chemicals for cleaning and maintains necessary inventory and supplies and distributes chemicals to stewards as needed. Ensures that both the front and back of the house departments have the necessary items and utensils needed to operate the dining room and kitchen areas. Leads stewarding staff in the washing of dishes and utensils according to standard operating procedures; oversees dishwashers in the washing of pots and pans according to standard operating procedures. Assists in both dish washing and pot washing when necessary. Oversees the cleaning of ovens, broilers, grills, salamanders, hoods, deep fryers, slow cookers, steamers, combination ovens, ranges, refrigeration, freezers, prep stations, sinks, dishware washing machines, garbage disposals, trash dump areas, and all other kitchen equipment. May stock items in coolers, provide ice and/or set up containers needed for buffets, salad bars, or special events. Responsible for maintaining, cleaning, and organizing all kitchen and ware washing facilities. Ensures employee compliance to all rules, regulations, and procedures. Performs work in accordance with Institute and regulatory agency safety standards and practices. May perform additional duties as assigned. Basic Qualifications High school or equivalent with 3 years of relevant work experience. ServSafe certificate or ability to obtain within 30 days of employment. Must be able to lift up to 50 pounds. Must be able to communicate effectively in English. Must have served in a lead capacity at a previous job. Preferred Qualifications Bilingual English/Spanish. Prior hotel or private club experience in stewarding/dishwashing facility. Required Documents Resume
In your application, please refer to myScience.org and reference JobID 2177404.