Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.
About the Washington State Convention Center For over 25 years, Washington State Convention Center has been the Northwest’s premier meetings and events facility. WSCC welcomes thousands of visitors from around the globe each year, offering award-winning catering menus along with comprehensive, industry-leading services for event planners, exhibitors and guests. Located in the heart of Seattle, a city resonating with innovative minds and a vibrant arts scene, the WSCC is within walking distance of world-class hotels, restaurants, hospitals, and a myriad of the Northwest’s best entertainment and attractions options. With a longstanding commitment to sustainability, public art and modern technology, WSCC serves its surrounding community and provides visitors with a truly unique Northwest experience. Aramark’s award winning, all Pro-Chef certified culinary team at the WSCC, works hard to exceed the expectations of every guest. We are the only convention center in the country - and the only banquet operation in the city - to be honored with the NACE “Best On-Premise Catering Event” award. Our chefs create unique, regional dishes, made with locally sourced produce, seafood, meats and wines, in our scratch kitchen. Even the flour used in our in-house bakery comes from no-till farms in Eastern Washington. WSCC and Aramark are committed to the underlying ethical standards that match Seattle’s social conscience. What we do in our kitchen for events cannot be duplicated by other convention centers; what we do can only happen in Washington. Position Summary: The Stewarding Supervisor is responsible for the management of all aspects of the culinary utility functions in accordance with Company service descriptions. Directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff. Assists with the attainment of specific departmental and Majestic organizational goals. The Executive Steward will help maintain relationships with vendors, inventory controls, and cleanliness standards. Essential Functions:
•Maintains a complete knowledge of: •Anticipated business levels per meal period. •Daily house counts. •Scheduled in house group activities, locations and times. •Correct maintenance and use of equipment. •All department policies/service criteria. •Correct chemical handling criteria. •Inspects quality of work performed by Night Cleaners and resolves deficiencies. Ensures scheduled cleaning tasks are completed within specified time frames. •Meets with Executive Chef and reviews the kitchen needs daily. •Maintains close communication with Food and Beverage Managers, working to supply their equipment needs. •Reviews kitchen and restaurant service needs from Stewarding/ cleanliness throughout the shift and ensures all requirements are met according to specifications. •Establishes par levels and storage requirements for supplies and equipment. Completes requisitions to replenish shortages or additional items needed for the anticipated business. •Checks storage areas for proper supplies, organization and cleanliness. Instructs designated team members to rectify any cleanliness/organization deficiencies. •Ensures that all items are stored in accordance with state/local health and fire department regulations and according to National Park Service (NPS) requirements. •Establishes cleaning schedules for all tasks to be completed on a daily/weekly/monthly/quarterly basis, ensuring that all areas are routinely cleaned. •Prepares weekly work schedules in accordance with staffing guidelines and labor forecasts •Conducts pre-shift meetings with team members and reviews all information pertinent to the day’s business. Inspects appearance criteria of team members, rectifying any deficiencies and ensuring compliance with Company dress code. •Monitors all work areas for compliance with health regulations, safety practices and preventative maintenance. •Provides feedback to team members on their performance. Handles team member’s challenges, counsels’ employees and administers progressive discipline according to Company and Union guidelines. •Ensures all closing duties for team members are completed before they sign out. •Exhibits a friendly, helpful and courteous manner when dealing with guests and fellow team members. •Follow all policies and procedures as outlined in Aramark Food safety programs and maintain relationship with EcoLab •Maintain inventory levels and controls for linen, china, glass, small ware, silverware, and other items •Assist Director of F&B with inventory audits across the park. •Other duties as assigned by management
High School Diploma
Basic Knowledge of HAACP guidelines required.
Be familiar with all kitchen equipment, to include: dishwashers, steamers, ovens, grills,
fryers, flat tops, smokers, kettles, stove tops, slicers, knives, and other small wares.
Adequate knife skills. Strong organizational skills. Time management skills. The ability to work independently and as part of a team.
• 3 years of experience in sanitation work or within Aramark
• Strong leadership and communication skills
• Strong computer skills and ability to quickly learn new technology systems
• Excellent customer service and focus on creating a positive dining experience
• The ability to read, write, and follow instructions
• Must work event based hours which may include early mornings, evenings, nights, weekends and/or holidays as necessary.
• High school education or equivalent
• 5 years of supervisory experience
• 5 years of Stewarding Supervisor experience