Title:  Stewarding Supervisor

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

Job Description

• Know and comply with all ARAMARK and client policies and procedures regarding safety, security, and emergencies.
• Ensuring cleanliness of all food and beverage areas and back-of-house areas.
• Ensuring cleanliness and sanitation of all dishes, pans, and other equipment.
• Organizing kitchen equipment and catering service items to ensure accurate inventory and equipment accountability.
• Following event orders to pull and timely deliver equipment for all component events.
• Managing the expediting of food and beverages to the show floor during set time.
• Promoting front-of-the-house and back-of-the house teamwork.
• Managing the pre-event preparation process and delegating work to team as necessary.
• Controlling the use, movement, and storage of hazardous cleaning chemicals and compressed gases.
• Ensuring ARAMARK's HACCP program is adhered to by verifying and recording that critical control points are monitored daily as the convention centre’s food safety coordinator.
• Providing supervision and consistent presence during events; observing kitchen operations and equipment delivery; proactively addressing issues and gaps in service. 
• Managing a smooth event breakdown process.
• Maintaining appropriate inventory levels and exercising cost-effective product and equipment ordering habits. 
• Contributing and maintaining a reliable schedule for hourly stewarding staff. Ordering temporary and additional staff as necessary. 
• Ensuring employee break and meal periods.
• Ensuring stewarding staff are well-trained in service, safety, and ARAMARK’s policies.
• Promoting good employee relations; engaging in effective labor relations practices; proactively handling labor relations issues. 
• Performing staff management tasks.

Essential Functions

• Ability to frequently move about a large facility, which could span several hundred thousand feet, to perform work responsibilities, and inspections
• Ability to constantly handle, lift, and operate kitchen equipment 
• Ability to constantly identify and rectify hazardous situations in the workplace 
• Ability to frequently communicate, verbally and in writing, management and ARAMARK staff
• Ability to frequently handle objects weighing 50 lbs or less
• Ability to frequently withstand high and low room temperatures and handle hot equipment.
• Ability to constantly work irregular hours, nights, and weekends.

Key Competences

Inspiring Others

• Visionary Leadership
• Leveraging Differences 
• Building People Capability 

Delighting Customers/Clients

• Customer/Client Insights
• Building Performance-Based Relationships
• Organizational Collaboration

Driving for Results

• Disciplined Execution
• Accountability for Excellence
• Impact and Influence

Qualifications

• Associates degree level education preferred in an area of Food Service, Hospitality, Facilities, or Business Management. 
• 2 years minimum supervisory experience in a related field and the following:
• Sanitation and HACCP knowledge.
• Working knowledge of inventory control systems, managing costs, and financial reporting.
• Demonstrated understanding and working knowledge of kitchen safety
• A minimum of one year of labor relations experience (where applicable).
• Certification or licensure in food handling, food safety, and alcohol service desired; required within 90 days of employment