Stewarding Supervisor - Tampa Convention Center

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Location:
Tampa, FL US
Worker Type :
Hourly and Seasonal
Services:
Food
Posted Date:
1/23/2018 2:25:40 PM
Category:
Food Services
Work Type:
Fulltime-Regular
Line of Business:
Food - Sports & Entertainment
ID:
155825
Overview:

About Aramark 
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.



Description:

Principle Responsibilities
The Stewarding Supervisor will assist in supervising day-to-day operation of the stewarding department. This position is responsible for total maintenance and sanitation in all food production service areas as well as managing, scheduling, and coaching our stewards.

 

Duties and Responsibilities


• Must be able to work a flexible schedule including nights, weekends, and holidays.
• On a daily basis, ensure that kitchen and equipment is clean, sanitized and put away as instructed by the Executive Chef/Manager.
• Ensures the safe operation of kitchen equipment and environment by checking for and reporting safety hazards to the lead, seasonal manager or manager promptly
• Ensures that all departmental equipment is present at the beginning and end of the day
• Ensures that products do not leave the kitchen with out being correct and completed
• Ensures completion of sanitation check lists
• Maintains all assigned tasks as quickly as is safely practical
• Ensures that the area is ready to serve food 30 minutes before guests arrive
• Ensure compliance with departmental policies, rules and regulations
• Report any shortages or substitution immediately to kitchen manager
• Assist with delivering products to assigned locations. Store in sanitary fashion.
• Maintain cleanliness of the stock and warehouse areas.
• Must be able to work independently and finish tasks in a timely manner.
• Lock and secure all products before leaving building.
• Removal of all trash and other waste materials, including boxes.
• Sweep and mop all areas of the kitchen and/or restaurant, including kitchen, bars, storage areas, restrooms and anywhere else that guests and/or employees may walk.
• Maintain an adequate level of paper goods such as paper towels, hand soap, toilet paper and anything else needed as determined by a lead, supervisor, or manager
• Maintain an adequate level of chemicals such as glass cleaner, floor cleaner, polish, air freshener and anything else needed as determined by a lead, supervisor, seasonal manager or manager
• Washing of all smallwares, make sure all items are free of food, debris and properly sanitized.
• Disposal of all trash in food production areas using approved methods.
• Completion of daily, weekly and monthly cleaning schedules as assigned by a lead, supervisor, seasonal manager or manager
• Dispersion, retrieval, cleaning, storage and sanitation of smallwares for all catering, restaurant and concession areas
• Cleaning of all food service equipment
• Use of chemicals and other cleaning agents in a safe and effective work manner
• Ensure compliance with departmental policies, rules and regulations
• Maintain a safe and hygienic work area
• Report any shortages or substitution immediately to a manager
• Assist with delivering products to assigned locations. Store in sanitary fashion.
• Maintain cleanliness of the stock and warehouse areas.
• Must be able to work independently and finish tasks in a timely manner.
• Lock and secure all products before leaving building.
• Must be willing to be a team oriented worker and present a professional demeanor at all times.
• Maintain cleanliness standards while transporting supplies and product through-out facility.
• Sweep and mop all areas of the kitchen and/or restaurant, including kitchen, bars, storage areas, restrooms and anywhere else that guests and/or employees may walk.
• Strain and/or drain fryers as needed and properly dispose of old grease.
• Delegate duties assigned by manager to the employees in their department.

Other Duties
• Assist in any other task as assigned by a lead, supervisor, seasonal manager or manager.
• Assist in other culinary or stewarding functions similar to a Front of the House Steward, Back of the House Steward, Kitchen Steward, Cook I, II and III
• Must be in full uniform at all times (Black pants – no jeans, dark socks, black non-slip shoes – no sneakers, provided shirt or jacket, hat and apron)
• Must clock and sign both in and out on a daily basis
• Perform other duties as assigned by your supervisor
• Assist with receipt and rotation of deliveries, Check quality of incoming products including temperature of perishable goods. Identifies and stores meats, poultry, seafood, pasta, starches, dairy products and all other food items.
• Understand importance of proper cooking and storage procedures.


Working Conditions


• Frequent exposure to hot water, potentially slippery floors, garbage disposals and cleaning chemicals.
• Warehouse is climate controlled.
• Lighting is fluorescent and incandescent.
• Refrigerator temperature is between 32 and 40 degrees.
• Freezer temperature is between -10 and 15 degrees.
• Dust is present.
• Outside temperatures up to 100 degrees, humidity present.
• Outside weather conditions present at times.

Safety Requirements
• Proper footwear required.
• All injuries must be reported immediately to the Manager on duty.
• Operating equipment using safety procedures.



Qualifications:

Safety Requirements


• Proper footwear required.
• All injuries must be reported immediately to the Manager on duty.
• Operating equipment using safety procedures.


Performance Criteria


• Demonstrates an understanding of basic sanitation procedures
• Must be able to follow basic safety procedures due to exposure to hazardous chemicals
• Must be available to work flexible hours including evenings and weekends
• Requires constant standing/walking
• Requires frequent lifting, carrying, pushing, pulling of a minimum of 25 lbs with the ability to lift up to 50 lbs, push up to 160 lbs, or pull up to 75 lbs.
• Able to work well with subordinates and others.
• Punctual and dependable.

 

EDUCATION:Highschool or GED with relevant hospitality or restaurant training.

 

KNOWLEDGE: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 smallwares.

 

EXPERIENCE: Preferred 2-5 years work experience as a Stewarding Supervisor.

 

SKILLS: Adequate knife skills.
Strong organizational skills

 

 

 

 




Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer – Minority/Female/Disability/Veteran

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