Chief Steward

It's fun to work in a company where people truly BELIEVE in what they're doing!

We're committed to bringing passion and customer focus to the business.

The pay rate or range for this position is: $80,000 per year

Job Summary

Flagship Culinary Services is seeking an experienced Chief Steward to oversee the Dishwashers, and support the employee cafes for our Client, the largest social media company in the world!

Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Managers enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for growing your career in the culinary field.

As the Chief Steward, you will be responsible for the efficient running of the steward department in conjunction with the Café Chef’s needs to support the operation. While doing so you will enforce the highest possible cleanliness and hygiene standards in all food processing facilities. Main responsibilities include but are not limited to HACCP, Hazmat processes and training, dish room operations, BOH cleaning and equipment maintenance.

Job Description

Benefits/Perks:

• •No Weekends
• •Monday to Friday: 6:00am - 2:30pm
• •Snacks and meals provided during shifts
• •Medical, Dental, and Vision Insurance
• •13 paid holidays
• •401K with match
• •Vacation and Sick days

Essential Functions

• •Responsible for achieving company objectives and goals.
• •Foster and promote the Flagship brand and values within the client’s culinary culture.
• •Promote and ensure that all staff is adhering to Flagship’s safety culture.
• •Maintains a safe working environment by using food handling skills and proper food safety guidelines.
• •Develop and maintain an employee engagement program that is based on Flagship core values.
• •Partner with upper management and HR for guidance regarding corrective actions, reviews and employee issues.
• •Responsible for consistently meeting the Company’s Key Performance Indicators [i.e., safety, staffing levels, attrition, etc.].
• •Follows standard operation procedures set by the company.
• •Manages assigned staff, to including scheduling Kronos time clock activity and performance.
• •Communicates job expectations to hourly employees; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; developing, coordinating; and enforcing systems, policies procedures, and productivity standards.
• •Supervise and manage DMO personnel, including counseling, discipline and training.
• •Continuously seeks opportunities to improve the customer experience.
• •Prepare weekly schedule and payroll for DMO staff.
• •Responsible for ordering and keeping inventory of product/supplies needed for the essential day to day operations of the dish area.
• •Ensure adherence of staff to regulatory, departmental and company policies and standards.
• •Maintain the proper flow of equipment and DMO personnel in all areas.
• •Lead and manage the DMO team in all aspects of the department and ensure standards are followed.
• •Ability to work well under pressure in a fast-paced environment.
• •Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
• •Encourages and builds mutual trust, respect, and cooperation among team members.
• •Serves as a role model for the DMO teams to demonstrate appropriate behaviors.
• •Carry out any other reasonable task set by the Operations Manager.
• •Strong communication, problem solving, employee relations and interpersonal skills.
• •Other duties as assigned.

Knowledge and Skills

• •Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health.
• •Excellent verbal skills with an ability to adjust communication style to suit the audience.
• •Lead by example.
• •Ability to manage multiple tasks and projects on a consistent basis.
• •Ability to understand and speak Spanish is a plus but not required.
• •Mid to high level skill in navigation/use of common work programs included in Microsoft Office, as well as ERP, and any other program use by Flagship to conduct business.
• •Ability to stay organized, prioritized and manage a busy schedule.
• •Ability to stay organized, prioritized and manage a busy schedule.
• •Ability to handle equipment and tools safely. Interpersonal and organizational skills. Sense of urgency.
• •Professional appearance.
• •Ability to move throughout the café and kitchen.
• •Ability to work with and support union employees and collaborate with union representatives, as well as with non-union staff.
• •Able to delegate work and hold others accountable for achieving needed results within designated timelines.

Education and Work Experience

• •High School diploma or equivalent.
• •Minimum 3 years of steward managing experience
• •Exemplary record of attendance, safety and performance in previous position.
• •Solid track record of success in previous assignments demonstrating upward career tracking

Work Environment

The work environment for the Chief stewarding Manager includes the following large kitchen environment elements and exposures.

• •The noise level in the work environment is high.
• •The job operates in a corporate kitchen.
• •Fast paced kitchen, frequently changing environment in which interruptions are considered normal.
• •Work environment involved constant exposure to working with chemicals.
• •Work environment entails constant exposure to food allergens such as milk, egg, nuts, fish, shellfish, wheat and soy.
• •High sense of urgency.
• •Slippery/uneven surfaces may be encountered.
• •Occasional smoke, steam, and heat in a confined space.

Requirements

• •Must have and maintain an active Management Level Food Handlers’ Certification (ServSafe) and adhere to local food handler requirement.
• •Consistently perform all duties in a responsible and efficient manner.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• •Constantly use of hands to load washer, dishes, pots & pants and eating utensils.
• •Constantly stacks dishes and manipulating containers to put into washer line.
• •Frequent rotation of body. constant lifting and carrying garbage, trash bags, trays with dishes and utensils, stack of dishes, pots and pans up to 20 pounds.
• •Frequently lifting and carrying stack of dishes, pots & pants that weigh between 21-30 lbs.
• •Occasionally lifting and carrying objects that weight between 30-40 lbs. Items weighing over 40 lbs. must be carried by two (2) people.
• •Constantly reaching across conveyor of washer to place/pick up pots, and utensils.
• •Frequently reaching above shoulder.
• •Constantly reaching outward to use rinse hose, retrieve or replace storage bins on overhead racks.
• •Constantly pushing and pulling carts both loaded and unloaded.
• •Good or correctable vision is required to safely perform all duties.
• •Frequent standing, walking, bending and twisting are required to perform duties. Some squatting and kneeling may be required while cleaning/restocking.
• •Good balance required to safely perform all assigned tasks.
• •Environmental demands include frequently exposure to steam at the front of the washer line, occasionally using step ladder to get items at top of shelves, constant exposure to wet floor and the noise level in the work environment is high.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Work Authorization

Authorized to work in the U.S.

Equal Employment Opportunity Employer

Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do