Chief Steward - New Brooklyn Members Club & Restaurant

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.
SUPPLIES, ORDERING and CLEANING (60%)
- Prepare and distribute all crystals, china, dinnerware, and supplies required for all venue operations.
- Maintain an inventory of all stewarding equipment, material and supplies.
- Maintain and document a monthly inventory of all kitchen equipment, glassware, silverware, china and report any discrepancies to the DoFBO.
- Conduct and supervise scheduled inventories – materials, tools and equipment.
- Conducts monthly inventories of china, silverware, and glassware;
Reports shortages and requisitions replacement of equipment.
- Monitors and implements procedures to guard against theft and wastage.
- Responsible for hands-on cleaning, dishwashing and equipment/supply distribution.
- Ensure events food stations are set-up according to specifications.
- Ordering through Director of Purchasing of required supplies and chemicals
KITCHEN SAFETY (10%)
- Inspects kitchens, workrooms, storerooms and equipment for cleanliness and order.
- 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.
- Responsible for health and safety activities in the stewarding area. Develop a safety culture by encouraging associates to report hazards and to take prompt corrective action wherever hazards are noted.
- Assist in training stewards in safe and efficient methods of work, use of equipment, cleaners and tools.
- Maintain equipment in good working condition and ensure the stewarding areas meet safety standards.
- In the Executive Chef, Executive Sous Chef or Sous Chef’s absence, liaison with the health unit and other officials ensuring regulatory compliance.
- Maintain and update material information data sheets on regular basis for all cleaning products and chemicals
ADMINISTRATION (5%)
- Effectively communicate special projects/activities, equipment requisitions and any other significant matters with the DoFBO.
- Assist with tenders and quotes for operating supplies and equipment as requested.
- Review all function arrangements daily to ensure staffing, equipment and supplies are correct.
- Help manage the culinary recycling and composting program.
- Primary liaison with local mission and or food bank for food donation pick-ups
- Perform other duties as assigned.
SUPERVISION AND LEADERSHIP (25%)
- Assist with training, development, and supervision of stewards and dishwashers.
- Establish standards for associate productivity, washware, equipment, and supplies for the department.
- Has a secondary role in the hiring, promotion or termination of stewards/dishwashers
- Ensure stewards are scheduled to maximize production during their shift.
- Clearly communicate expectations to subordinates, fostering an empowered and efficient stewarding team
- Primary liaison to Event services as pertaining to service ware and buffet set-ups and equipment
Working Conditions
- Job requires irregular hours, evenings, midnights and weekends.
- Job requires understanding, following and communicating instructions both orally and in writing.
- 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
Qualifications/Knowledge/Skills Required
- Minimum of two (2) years’ experience in hospitality / stewarding required-.Preferably in a large hotel environment
- A thorough knowledge of the OHSA with a focus on MSDS required.
- A grateful leader with strong communication and mentoring skills required.
- Ability to work evenings and weekends required.
- Flexible to assist the Event Planners and Event Services with event décor required.
- Operational efficiency in computers is an asset, Microsoft office, excel, word etc.
- Desire to be part of a hardworking, collaborative, fun, and values-driven team
- An understanding of and commitment to Happier’s mission and guiding principles a must
Benefits
Health Care Plan (Medical, Dental &
Vision)
Paid Time Off (Vacation, Sick &
Company Observed Holidays)
Family Leave (Maternity, Paternity)
Training &
Development
Team Member Referral Program - $250 for any referrals if your referral stays for 3 months, we are always looking for great candidates at fine dining places that have like-minded individuals. Please feel free to forward resumes!
Salary is 70,000 US