Executive Steward

at  Catholic Charities of Southern Nevada

ABOUT CATHOLIC CHARITIES OF SOUTHERN NEVADA

Since 1941, the mission of Catholic Charities of Southern Nevada has been to serve those in need — the most vulnerable — regardless of race, religion or creed. This leading community resource offers help and hope with dignity as it strives to meet the diverse needs of men, women and children in Southern Nevada. Through the generosity of foundations, grants, organizations and individual donors, Catholic Charities operates 16 programs providing support to more than 4,500 people daily and encompassing four core areas: Family Services, Food Services, Immigration and Refugee Services and Homeless and Housing Services. Catholic Charities also operates the largest Meals on Wheels program and Emergency Shelter Services in Southern Nevada. For additional information, please visit CatholicCharities.com.

POSITION SUMMARY:

Responsible for managing the Stewarding Team on a daily basis and continually maintain clean, organized and safe kitchen and storage areas. Ensure the cleanliness of all equipment in the Kitchen, Food Prep and Packaging areas under the oversight of the Culinary Team. Stay in compliance with Health Department Regulations and Agency policies and procedures on a daily basis. Comply with all instructions given by the Director of Culinary Operations, Executive Chef and Room Chef while providing service to Guests and Employees in a professional, efficient and courteous manner.

KNOWLEDGE, SKILLS AND ABILITIES:

• Communicate effectively with Management and other employees of the kitchen.
• Manage time and assigned areas effectively with minimum supervision.
• Obtain and maintain all necessary work cards, including Clark County Health Card and ServSafe Manager’s Certification.
• Adhere to all Agency and department policies and procedures.
• Demonstrate sound judgment and mature decision-making.
• Possess and demonstrates great attention to detail in order to maintain unit’s appearance and operating standards.

QUALIFICATIONS:

• Demonstrate and ensure that the department is within HACCP guidelines.
• Ensure and comply with a safe and hazard free work environment according to the Department of Health and OSHA regulations.
• Flexible schedule to work after hours, weekends and holidays, as necessary.

PHYSICAL REQUIREMENTS:

• Primarily works in a kitchen environment, but may occasionally work off site at another Agency location or function.
• Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
• Ability to lift up to 50 lbs., push 150 to 250 lbs. on a pushcart, and enter areas of -10 degrees to 140 degrees with or without assistance.
• Ability to stand for duration of shift, walk frequently, bend, and reach to a height of 6 feet with or without assistance. Employees will be required to stand, walk, lift, reach, push, pull, grasp and navigate safely on potentially slippery floors.
• Requires hand/eye coordination, the normal sense of smell, taste, touch, and sound.
• Work is typically in an area which may be unusually hot, cold, noisy, and may contain smoke. Work may be performed in small areas with a 3 ft. wide access. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage.

• Ensures cleanliness standards meet established guidelines in all Food Back of the House areas
• Works closely with Front of House and Kitchen Teams to understand, coordinate, and plan daily needs with agility and flexibility
• Inspects kitchens and storerooms to ensure that premises and equipment are clean and in order, and that sufficient foodstuffs and supplies are on hand to ensure efficient service
• Communicate effectively both verbally and in writing to provide clear direction to staff
• Make sure kitchen workers have and use the proper equipment necessary for the job (gloves, goggles, chemicals)
• Achieve desired results through established and approved methods, procedures and guidelines to maintain desired standards, and high quality service
• Responsible for supervising all Stewarding staff and the overall daily management of a designated shift
• Responsible for the development, implementation, and management of operational goals
• Oversight of the accomplishment of daily cleaning objectives as laid out within deep cleaning checklists
• Maintains established quality assurance procedures to ensure acceptable health department and customer service standards in Stewarding department
• Maintain complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated
• Conduct group and individual training, as necessary, regarding use of chemicals and proper ware washing techniques
• Conduct daily walk-through of assigned areas to ensure accomplishment of tasks and goals
• Efficiently work with materials and/or resources being aware of and minimizing costs and expenses
• Must be able to balance work flow amongst multiple locations within the property
• Juggle multiple tasks, multiple projects and/or people, as required for completion of assigned work
• Report problems and concerns to the Executive Chef, Room Chef or Chef on Duty
• Maintain and promote a friendly atmosphere for customers and staff
• Comply all Health Regulations and ServSafe training
• Protects all confidential information, company property and electronic data. Complies with safety rules.
• Other related duties as directed