Title:  Senior Stewarding - SHAW CENTRE - CATERING

About Aramark

Aramark (NYSE: ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. We deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ+), DiversityInc, Equal Employment Publications and the Disability Equality Index. Learn more about working here at www.aramark.com/careers or connect with us on Facebook, Instagram and X (fprmerly Twitter).

Description
Every memorable dining experience at Aramark begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for clean environment and organize work area as a Stewarding Captain will inspire your team to create truly spectacular moment.
 

Job Responsibilities

•    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 Function

•    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

Other Essential Function

•    Inspiring Others
o    Visionary Leadership
o    Leveraging Differences
o    Building People Capability

•    Delighting Customers/Clients
o    Customer/Client Insights
o    Building Performance-Based Relationships
o    Organizational Collaboration

•    Driving for Results
o    Disciplined Execution
o    Accountability for Excellence
o    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

Training
•    Orientation to include: AODA Training, Anti Harassment/Violence Training, Cultural Awareness
•    Health and Safety Training
•    Safe STEP
 

Education