Executive Steward 

The Role at a glance:

The Executive Steward at Tappan Hill is responsible for all back of the house operations, including stewarding, equipment maintenance & inventory, sanitation, safety, and cleanliness for Tappan Hill and Loading Dock.  The Executive Steward must independently manage his/her department efficiently and cost effectively.  Executive Steward must work closely with the Executive Chef, back of the house and front of the house managers in planning, managing day to day operations, and in promoting company mission, culture and philosophy.

Compensation Range: $75,000- $85,000 (based on experience)

What you'll be doing:

Human Resources:

• Hire, coach, counsel and conduct performance evaluations of staff.
• Develop, train and mentor staff and act as a resource to them, ensure “Train to Success” program is utilized and implemented with each new hire. 
• Responsible for recommending or conducting disciplinary action, including termination of Stewarding team as necessary according to HR company standards.
• Develop necessary training programs for Stewarding associates. 
• Monitor staffing levels to minimize cost and increase productivity.  Recommend staffing needs according to business levels.
• Create weekly labor schedules for warewashers and stewards maintaining labor costs and budgets
• Conduct monthly departmental meetings

Stewarding:

• Implement, maintain and monitor department SOP’s and develop new as needed. 
• Opening and closing (when necessary) of the BOH.
• Responsible for the organization, cleaning, sanitation standards and consistent maintenance of all back of house areas including kitchen, cafeteria, satellite pantries, storage areas, associate locker rooms, basement and parking lot.
• Coordination and ordering off-site equipment as necessary, following proper purchasing standards.
• Requisitioning BOH and FOH Equipment for events at Tappan Hill and LIFE; work closely with event managers and chefs to ensure standards are being followed pre, during and post event.
• Responsible for Vessels and decor:  maintenance, inventories and purchase orders for Tappan Hill, LIFE, and Off-premises.
• Responsible for Big 4 and table top equipment:  maintenance, inventories and purchase orders for Tappan Hill and LIFE.
• Overseeing and implementing proper receiving and distributing procedures for kitchen equipment, Big 4, table top, vessels, and décor.
• Responsible for direct operating costs for waste removal/recycling, Big 4, cleaning, paper supplies and back of house linen.
• Manage efficient flow of activity in the kitchen during production and during events.
• Participate in and manage inventory of paper and cleaning supplies. 

Repairs/Maintenance:

• Responsible for managing all kitchen equipment maintenance and repairs.
• Scheduled weekly, monthly, and annual calendars of routine repair and maintenance needs.
• Written maintenance request work orders for all BOH repairs.
• Accurate organized maintenance logs for all kitchen equipment, machines, and refrigeration.
• Responsible for outside service contracts/contacts kitchen equipment, Ansel inspection, fire extinguishers, grease traps, etc.
• Organization and inventory control of kitchen equipment manuals and spare parts.
• Responsible for the direct costs of repairs and maintenance of BOH areas and equipment for Tappan Hill and LIFE.  Establishing preventative measure, efficiency, and needed training.

Health & Safety:

• Ensure proper Kitchen sanitation is maintained according to company and health standards.
• Maintain adequate first aid supplies in all BOH areas.
• Implement and maintain NY State and Westchester County Department of Health requirements and ordinances.
• Administer/follow up on all internal and external Health and Safety inspections including documented action plans.
• Create, update and maintain full MSDS book. Conduct training as necessary.

General Responsibilities:

• Travel as necessary to different locations on and off-prem. 
• Perform all reasonable requests by the management team.
• Attend and participate in all scheduled meetings and training sessions.

What we're looking for:

• 3-4 years experience managing a Stewarding Department or equivalent in similar business.
• Ability to work in a fast paced environment. 
• ServSafe Food Handlers Certification or related food safety training knowledge preferred. 
• Technical knowledge with the ability to operate, repair, and maintain BOH equipment.
• Strong attention to detail to insure that company standards of quality are maintained.
• Ability to effectively problem solve.
• Knowledge of Excel and Word is required.
• Ability to effectively communicate with staff in both English and Spanish languages. 
• Ability to communicate effectively with associates, management, clients and vendors if necessary. 
• Able to work flexible schedule in order to accommodate business levels.

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off 

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