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Clean and sanitize food service, preparation ware, dish room, pot room, and kitchen areas. Previous porter and/or dishwasher/steward experience preferred. Tao Group Hospitality in-venue Steward training.
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This position requires two years minimum Kitchen Management experience, and two year experience in a Galley aboard a commercial fishing vessel. The Chief Steward is responsible for all work performed in the galley, including the preparation and service of meals, and housekeeping of the galley area.
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Clean and sanitize all ovens, steam kettles, mixers and other kitchen equipment as well as all kitchen drains, sinks, floors, and walls; clean, dust, seep, mop, polish, scrub, wash, strip and buff kitchen and pastry shop production areas and hallways.
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As a Steward Supervisor, you'll lead a team of dedicated stewards, overseeing the cleanliness of our kitchen and ensuring the smooth flow of operations. Previous experience as a Steward Supervisor or in a similar supervisory role preferred.
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The ability to work closely with the Chef, Director of F&B, the Banquet Chef and Banquet Manager to coordinate banquet activities including an adequate supply of small ware for banquet set-up, the preparation and distribution of coffee, hot water, condiments, etc., the dish-up and delivery of food to the proper location, and the delivery of unused food items to the kitchen.
Full-timeExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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Responsible for leading the daily cleaning activity for the (Kitchen Worker, Food Runner, Coffee Breaker, Utility Worker, and Stove Cleaner). Responsible for transporting food from Banquet Kitchen, Pastry and Garde Manger to Banquet room, transporting dirty dishes from event areas back to cleanup kitchen area, supervising the Kitchen Workers, maintaining the silver room inventory.
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Our kitchen staff usually includes a breakfast cook, several line cooks, a rounds cook, a daily cookout cook, a Garde Manger, 5 prep cooks, a Kitchen Steward, and an assortment of dishwashers.
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Corporate Purpose: To glorify God by being a faithful steward of all that is entrusted to us and to have a positive influence on all who come in contact with Chick-fil-A. The Kitchen Manager will be responsible for driving Quality, Food Safety, and Accountability in the Back of House Operation.
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Steward is responsible to support the Lead Steward and Steward Supervisor in the successful cleaning and sanitation of restaurant and bar operations at Indiana Grand Racing & Casino.
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Assist in spearheading and managing the kitchen recycling program; assist the Executive Steward and Executive Chef upon request with special projects and initiatives. Assistant Executive StewardThe Assistant Executive Steward will assist the Executive Steward and the Food & Beverage leadership team to ensure sanitation, cleanliness and organization of kitchen equipment, china, glassware and flatware.
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The Chief Kitchen Steward is responsible to assist the stewarding manager to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment.
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Job Overview Reporting to the Stewarding Supervisor, as a Kitchen Steward you play a vital role in ensuring the highest level of cleanliness, hygiene, and organization within the Food and Beverage department.
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The Steward Supervisor is charged with supervision of staff and processes to maintain control over all hotel/kitchen equipment, assuring proper cleaning and storage. Schedule cleaning of kitchen and banquet storage and organizing inventory.
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The Kitchen Steward/Cleaner is responsible for the cleaning operation in all Food and Beverage areas, and is also expected to to maintain an acceptable level of sanitation and cleanliness throughout the Food and Beverage areas, in accordance with the Department of Environmental & Health Services.
Full-timeExpandApply NowActive JobUpdated 19 days ago - UpvoteDownvoteShare Job
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Partners with Executive Kitchen Steward/ Kitchen Manager, Maintenance and Director of Restaurants to ensure clean, orderly, and proper function of all guests and back of house areas.
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