Executive Steward - Jacob K. Javits Convention Center

Mission

To maintain kitchen sanitation, equipment, product accessibility, and environmental sustainability, so that the kitchen team can create “World Class” cuisine. Results are achieved through excellent organizational skills and attention to detail while living The Levy Difference. Must have knowledge of all aspect of the Levy Restaurants, Diversey/Steritech and Sanitation: responsibilities of Time Temperature Controls, Preventing Cross Contamination, food storage proper.

Job Summary

• Lead the Cultivated food service sustainability team by developing and enforcing a food service sustainability policies, SOPs and action plan.
• Ensure employees and visitors are aware of the sustainability efforts at the facility through messaging, signage, engagement, events such as Earth Day and America Recycles Day, and other opportunities.
• Collect, monitor, and evaluate data including but not limited to waste diversion, green cleaning, waste not 2.0, water and energy consumption.
• Support Cultivated zero waste goals by diverting as much material from landfills as possible through collection of single-stream recycling, cardboard, food for donations and composting, etc.
• Collect documentation pertaining to food services and maintain compliance for Cultivated/Javits LEED certification maintenance.
• Identify and research new technologies and practices that can keep Cultivated at the forefront of sustainability efforts.
• Act as overall point-person for sustainability efforts and communicate to external stakeholders the efforts being made to minimize environmental impact.
• Review BEO’s organize scheduling sufficient support staff for events, which included, managers, utility team members and supervisor
• Orders all non-perishable supplies
• Places order with Human Resources for support staff
• Assist manager with yearly staff evaluations.
• Attend BEO review to ensure up to date information.
• Email any time changes to manager in-order to update schedule in MyStaff
• Monitor call outs line and report to manager in-order to document attendance with Human Resources.
• Must have knowledge of identify the different pattern of China/Equipment
• Prepare small-wares pull sheet for each event and department.
• Asset management: distribution and recovery of equipment for an event, clean then stored in predetermine area.
• Assist with quarterly and yearly large and small asset inventory
• Attend safety committee meeting and keep a record of employees who have completed training module.
• Prepare daily Information packets for all events: which include.
• BEO’s contains all the events information
• Supervisor’s daily assignment sheets which contains team member’s assignment for each event
• Meal sheet is the monitoring system to ensure all team members have had a  meal break.
• Time line sheet is to ensure all product deliveries and recoveries have been performed
• Assist management in overseeing upcoming functions, coordinating with Culinary/Banquet departments                                                                   
• Must be flexible in working different scheduled shifts
• Must be respectful to peers, bring positive energy to the department, and show professionalism at all time.
• Must be Dependable/Report to work on or before schedule shift.
• Knowledge of  beverage at plated functions, coffee,  tea, and  water
• Must have knowledge of the Coffee Machine Brewer. 
• All equipment/china must be clean and counted properly before taken to the room for the banquet server to set-up an event.
• Must be able to pull hot boxes & speed racks and lift 50lb
• Must have knowledge of set-up a break down station doing event and various location throughout the building.
• Effective communication skills, both internal and external guest.
• Build Recovery Equipment back to the dish room area.
• Must be results oriented, organized, and able to work under pressure.
• Ongoing training for new hires and existence employees on operation standard.

Qualifications

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  Ability to add, subtracts, multiply, and divides in all units of measure, using whole numbers, common fractions, and decimals.
   
  EDUCATION and/or EXPERIENCE
  High school diploma or GED equivalent; or three to six month’s related experience and/or training; or equivalent combination of education and experience
  Job Requirements
   
• Able to communicate effectively with management team, guests and team members by speaking and comprehending English
• English reading, writing, math and computer skills required
• Stamina to work 60 hours or more per week
• Must be able to work extended shifts of 10 hours or more as business dictates
• Must be flexible with schedule and able to work different shifts
• Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains
• Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift