Executive Steward

LEGENDS

Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends divisions include Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Attractions offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment.

THE ROLE

This is a hands-on position assisting the Executive Chef and Sous Chefs in the daily operations of the culinary department by maintaining sanitary standards, small wares inventory, ordering and receiving of purchased products and overall organization of the dish room. Supervises line-level Stewards.

ESSENTIAL DUTIES & RESPONSIBILITIES

Include the following. Other duties may be assigned.

Chemicals:

• Compile chemical orders for purchasing, as necessary.
• Update chemical order guide.
• Maintain MSDS (Material Safety Data Sheets) with current information.

Equipment & Building:

• Supervise all washing and storage of small wares.
• Ensure that all items are stored in proper locations and work areas are ready for the next shift.
• Supervise daily cleaning of kitchen and ware washing areas.
• Supervise daily, weekly, and monthly deep cleaning schedules.
• Maintain equipment and facility cleanliness.
• Develop relationship with the Facility Engineer and communicate equipment maintenance and tracking issues.
• Perform bi-annual small wares inventory and recommend order levels based on par levels.
• Perform daily temperature readings on freezers and cooling equipment.
• Maintain an organized food dock area.
• Assist with daily security and lock down of culinary department.

Personnel:

• Delegate assignments to steward staff as necessary and maintain strong awareness of hourly progress.
• Consult with Executive Sous Chef in determining proper staffing levels.
• Allocate personnel during events to best utilize labor and efficiency.
• Control a safe and code compliant working area.
• Maintain and influence an efficient high energy work ethic.
• Responsible for training of line-level Stewards to ensure proper ware washing techniques, chemical usage, storage procedures and sanitation standards.
• Responsible for check-in and check-out of daily temporary and part-time stewarding staff.

Events:

• Discuss event needs three days out with Sous Chefs, i.e. boxes, plates, and break-down stations.
• Supervise transportation of food items to proper locations.
• Discuss flow of event with Catering Manager and Culinary department.
• Stage the set-up of hot boxes, plates and plate covers for daily events.
• Stage the breakdown stations for daily events.

SUPERVISORY RESPONSIBLITIES

Carries out supervisory responsibilities in accordance with all Legends policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION & WORK EXPERIENCE

• High school diploma or equivalent.
• Minimum of two years of experience in a kitchen environment including one year in a supervisory position.

SKILLS AND ABILITIES

• Working knowledge of sanitation and cleanliness standards.
• Working knowledge of chemical usage and safe-handling practices.
• Working knowledge of small ware and equipment maintenance.
• Skill in volume ware washing techniques.
• Basic math skills.
• Good communication skills
• Strong organizational skills and ability to multi-task.
• Ability support large functions.
• Ability to work extended hours productively.

COMPENSATION

Competitive salary, commensurate with experience, and a genero