JOB SUMMARY

To perform, supervise and lead duties to maintain kitchen work areas, kitchen equipment, and utensils. Also, keep the heart of the house clean and organized up to standards.

CANDIDATE PROFILE

Experience

• At least three years in related field preferred or a combination of experience and education.

Skills and Knowledge

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Ability to transport, handle and/or lift and move over 50 lbs. to a height of 5 feet.
• Ability to accomplish necessary tasks on a computer.
• Meet governmental health requirements.
• Knowledge of beverage operations, basic drink service and supervisory knowledge.
• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.
• Preferred HACCP trained.

EDUCATION OR CERTIFICATION

High School graduate or equivalent required

RESPONSIBILITIES AND DUTIES

The following are specific responsibilities and contributions critical to the successful performance of the position:

• To supervise and direct utility stewards and dishwashers to transport and clean cooking utensils and Service ware in order to provide cooks, bus persons and food servers with appropriate equipment for guest dining experience. Also requires cleaning of physical surroundings.

ESSENTIAL FUNCTIONS

To supervise and direct staff, including temporary personnel

To ensure proper set up for all banquet functions on his/her shift

To ensure that all food and equipment on menus are delivered on time to all functions.

To see that utility stewards maintain the areas in which the functions are taking place.

Ensure that all dirty china, glasses and silver are returned to dish washing area as soon as

possible.

To make sure that all functions are set up and ready for the next shift.

To own and ensure the cleanliness of the restaurant, banquets, and kitchens.

To account for all inventory of Big Four maintain par levels to account for breakage or loss.

To ensure all used utensils, props and equipment returns to its designated area after the event or day is over.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• To perform general/routine cleaning tasks using standard cleaning products as assigned by supervisor, to adhere to health standards.
• To clean and dry floor to avoid slip and fall accidents
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express.
• Keep work area clean and organized.
• Complete other duties as assigned by supervisor.
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

Ability to read and speak basic English language so as to fully comprehend job requests, caution

notices, event orders and similar written materials.

Ability to count service ware during Big Four inventory.

Ability to perform duties with extreme temperature ranges

Knowledge of equipment and how to maintain it.

LICENSES OR CERTIFICATES

Food Service Sanitation certification. Alcohol Service permit (if state required). CPR/1st Aid certification preferred.

GROOMING

All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

OTHER

Meet minimum age requirements of jurisdiction

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of

the following supportive functions, with the percentage of time performing each function to be solely determined

by the supervisor based upon the particular requirements of the company.

• To perform general/routine cleaning tasks using standard cleaning products as assigned by supervisor,

to adhere to health standards.

• To clean and dry floor to avoid slip and fall accidents.

PHYSICAL REQUIREMENTS:
Physical Activity	Constant
Sitting	Rare
Walking	Constant
Climbing Stairs	Frequent
Crouching/Bending/Stooping	Frequent
Reaching	Frequent
Grasping:	Frequent
Pushing/Pulling:	Frequent
Near Vision	Constant
Far Vision	Constant
Hearing	Constant
Talking	Frequent
Smell	Constant
Lifting/Carrying	Constant- up to 50 lbs
Travel	Never

OTHER DUTIES

Regular attendance in conformance with the standards, which may be established by Ithaka Hospitality from time to time, is essential to the successful performance of this position.

Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required

PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly,

to your Manager.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

Dishwasher

Pot washer

Steward

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and

demonstrate that he or she can perform the essential functions of the job, with or without reasonable

accommodation.

Ability to read and speak basic English language so as to fully comprehend job requests, caution

notices, event orders and similar written materials.

Ability to count service ware during Big Four inventory.

Ability to perform duties with extreme temperature ranges

Knowledge of equipment and how to maintain it.

QUALIFICATION STANDARDS

EDUCATION

High School graduate or equivalent required.

EXPERIENCE

Some work experience in stewarding preferred. Some hospitality experience required. Experience directly supervising employees preferred.

NOTICE:

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Upon employment, all employees are required to fully comply with Ithaka Hospitality rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

I HAVE READ AND UNDERSTAND THE POSITION DESCRIPTION INFORMATION AND HEREBY STATE THAT I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION.

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This job description is not intended to detail every aspect of your job or list every task you may perform. It is provided as a general overview of the responsibilities and skills required to do this job successfully.

The Hotel at Auburn University https://auhcc.talentplushire.com