Happier People Management BROOKLYN , NY 11256
Posted 2 weeks ago
The Chief Steward’s primary focus is to ensure the coordination and supervision of kitchen porters, operating equipment (china, glass, silver, displays) ordering, storage and set up, ware washing, management of breakage, and conducting monthly inventories. Managing the day-to-day waste/recycling and dish room and kitchen sanitation ensuring clean and sanitary equipment.
The ideal candidate will thrive in a start-up environment and will quickly adapt to the brand, values, and culture of the company, evoking passion and excitement for the process in all involved, while providing an upbeat team experience. Because we are a small team, we all wear many hats and are happy to roll up our sleeves and lend a hand whenever needed. Can-do attitudes and respectful inclusive outlooks are greatly valued and expected of all team members.
About 154 Scott
154 Scott is a multifaceted destination that creates space for our everyday lives. Its raw minimalist architecture and pragmatic design set the tone for an environment to work, create, exercise, nourish, connect, and escape. 154 Scott is a private membership club where an inclusive spirit orients exclusive access. 30,000 sq. ft of facilities, comprised of workspaces, art studios, recording studios, conference rooms, private bars and a restaurant, a Wellness Spa & Gym, a pool, and a rooftop deck. A consciously cultivated community connecting people of different ages, backgrounds, professions, and identities.
Reporting Relationship:
The Chief Steward reports to the Director of Food & Beverage Operations (DoFBO) but typically takes functional direction from the Executive Chef. While supervising up to 20+ additional steward/porter staff. The ideal candidate will be a highly organized person who is a fierce self-starter who thrives under pressure with minimal supervision, while maintaining a professional demeanor and respectful attitude towards all coworkers, and colleagues.
Maintain an inventory of all stewarding equipment, material and supplies.
Conduct and supervise scheduled inventories – materials, tools and equipment.
Monitors and implements procedures to guard against theft and wastage.
Ensure events food stations are set-up according to specifications.
Responsible for coordinating work of non-cooking kitchen and storeroom workers engaged in activities such as dishwashing, silver cleaning, and storage and distribution of foodstuffs and supplies.
Assist in training stewards in safe and efficient methods of work, use of equipment, cleaners and tools.
In the Executive Chef, Executive Sous Chef or Sous Chef’s absence, liaison with the health unit and other officials ensuring regulatory compliance.
Effectively communicate special projects/activities, equipment requisitions and any other significant matters with the DoFBO.
Review all function arrangements daily to ensure staffing, equipment and supplies are correct.
Primary liaison with local mission and or food bank for food donation pick-ups
Assist with training, development, and supervision of stewards and dishwashers.
Has a secondary role in the hiring, promotion or termination of stewards/dishwashers
Clearly communicate expectations to subordinates, fostering an empowered and efficient stewarding team
Job requires irregular hours, evenings, midnights and weekends.
This position requires the successful candidate to be medically capable of performing the following functions, but not limited to, back, leg and body motions to lift, carry, move supplies/equipment and may require extended periods of standing, and repetitive activities.
Requirements
A thorough knowledge of the OHSA with a focus on MSDS required.
Ability to work evenings and weekends required.
Operational efficiency in computers is an asset, Microsoft office, excel, word etc.
An understanding of and commitment to Happier’s mission and guiding principles a must
Benefits
Happier People Management