Section 1: Identifying Information CENTERPLATE POSITION DESCRIPTIONS STEWARD Position Title: Steward Job Group: Culinary Date Prepared: January, 2014 Job Code: 84CL1K Reports to: Executive Steward Prepared by: B. Helps Executive Chef Restaurant Manager Sous Chef Status: Full/Part-time Hourly Approvals: Executive Steward Executive Chef Restaurant Manager Sous Chef Section 2: Position Purpose The Steward position is responsible for the proper washing and storage of china, glassware, tableware, cooking utensils, and other food service equipment items. They will utilize manual cleaning methods as well as automated machinery to maintain Centerplate s standards for cleanliness and sanitation. This position exists in diverse work environments, such as restaurants, convention centers, sporting and events arenas and other Centerplate entertainment-related venues where food and beverages are served. The Steward will be knowledgeable of and responsible for upholding Centerplate standards for proper food handling and sanitation, as well as OSHA standards and MSDS guidelines. Section 3: Responsibilities, Supporting Actions, and End-Results Major Responsibility: Support operation by cleaning dishes, glassware, pot, pans, silverware, racks and any other items needed by food service and culinary staff, and/or as requested by Chef or Executive Steward. Supporting Actions: Hand wash kettles, tilt skillets, pots and pans and any other items not suitable for machine wash. Fill and empty soak tubs with appropriate cleaning and sanitizing solutions. Sort and rinse dirty items; Carefully place into racks and cycle through dish machine. Set up, break down, clean and polish dish machine, including arms, screens and baskets; Change dishwater in machine on an hourly basis. Monitor dish machine to ensure wash and rinse cycles do not fall below safety standard temperatures. Operate burnishing machine to ensure proper finish on silverware; De-tarnish/polish silver for proper appearance. Exercise appropriate sanitation practices for dish handling by never touching dirty dishes before touching clean dishes without washing hands first. Sort and stack clean dishes; Deliver clean items to cook s line as needed. Place all utensils, items, glassware, pots, pans and all other kitchen supplies in proper storage areas. 1
Keep all lowerators clean, polished and neatly stored. End Results: All standards for cleanliness and sanitation are met. Guests receive an E 3 experience Essential Function: Yes Percentage: 50% Major Responsibility: Ensure that assigned work areas are clean, and that Centerplate standards for sanitation and proper food handling are consistently adhered to. Supporting Actions: Adhere to cleaning rotations and ensure dishroom and storage areas are clean and neat; Inspect and monitor areas regularly. Clean and rotate mats; Sweep and mop floors as needed and clean up spills immediately to avoid slip-and-falls. Remove boxes and recyclables regularly. Separate, securely bag and remove all refuse, food waste and recyclable materials; Ensure no plate ware, dishware, glassware, silverware or linen ends up in the garbage. Clean any spillage and remove any broken glasses or plates immediately. Maintain sanitary practices for safe food handling, general cleanliness, and maintenance of bar areas. Perform additional cleaning duties as directed. End Results: All Centerplate standards for guest service, safety, sanitation and product quality are met; Guests receive an E3 experience; Operations run smoothly and efficiently; Profitability is maximized. Essential Function: Yes Percentage: 25% Major Responsibility: Comply with all established health, sanitation and safety procedures throughout dishroom and storage areas. Supporting Actions: Ensure that temperatures and ppm levels for sanitizer on dish machine and pots sinks are at specific requirements for health standards. Perform duties in accordance with ServSafe guidelines. Follow OSHA and Hazard Analysis Critical Control Point (HAACP) guidelines, and Personal Protective equipment (PPE) requirements; Follow all instructions and guidelines for safe usage of kitchen equipment and cleaning compounds. Comply with established Centerplate standards for general safe work practices. Wash and dry hands frequently. Utilize box cutters for opening boxes and ensure proper usage and storage of knives. Utilize proper lifting procedures; Use a hand truck or cart to transport large items and ask for assistance when necessary. Do not move too quickly or run through kitchen areas. Move cautiously near corners and when carrying things; Report any blind corners, problem floor surfaces, or hazardous areas. End Results: Accidents/Incidents are minimized; Que 3 st Standards are achieved for all food safety and sanitation measurements. Profitability is maximized. Essential Function: Yes Percentage: 15% Major Responsibility: Contribute to goal of 100% customer satisfaction through personal commitment to customer service. 2
Supporting Actions: Apply consistent focus on the customer by paying close attention to detail in all work activities. Participate in and foster positive team relations with both front and back of the house staff. Assist with re-stocking, transporting, storing and preparation of supplies, equipment and food items as needed. Assist other positions when needed. Perform other related duties, tasks and responsibilities as required from time to time. End Results: 100% Customer Satisfaction is achieved; Centerplate is recognized at the #1 Event Hospitality provider. Essential Function: Yes Percentage: 10% Section 4: Decisions position is free to make and decisions that depend on the positions advice Decisions free to make: Organization of on-going work activities. Methods for completion of day-to-day tasks. Actions that enhance the customer experience. Decisions that depend on positions advice: Approval of any matter with a cost or expense implication. Actions outside of established policies and procedures. Actions that could involve significant organizational risk. Actions that impact productivity. Actions with potential negative impact to customer experience Section 5: Dimensions A Steward will typically be assigned to a single facility with the necessity to work in various stations or locations within that given unit. Receives a significant level of supervision with instructions given for routine work and detailed instructions given for new lines of work or special assignments. Has minimal latitude for independent decision making. Section 6: Job Qualifications/Skills Required: Demonstrated ability to understand and effectively implement written and verbal instructions. Strong team orientation and ability to work with a variety of departments to accomplish assigned tasks. Ability to work well independently Ability to work well in a high stress, fast paced environment. Must be able to speak, read, write and understand the primary language(s) used by supervisors and co-workers. Scheduling flexibility to meet operational needs. Hours may be extended or irregular to include nights, weekends and holidays. Other Requirements: Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from 3
warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays. Must be able to meet the following requirements with reasonable accommodation: While performing the duties of this job, an employee is regularly required to stand for prolonged periods of time. The employee must be able to use hands to finger, handle, feel, reach with hands and arms, and taste or smell. The employee is occasionally required to stoop, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet. Ability to physically walk approximately one-fourth (¼) of a mile and the circumference of the unit several times a day. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat. Employee must be able to perform repetitive motions. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. Employee must be able to work in a cold environment such as when working in walk-in refrigerators. The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals. Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Employee must be able to operate in an environment with moderate to high noise Employee must have the ability to walk with non-skid shoes at all times. 4
Section 1: Identifying Information CENTERPLATE TRAINING STANDARDS STEWARD Position Title: Steward Job Group: Culinary Date Prepared: January, 2014 Job Code: 84AD1D Reports to: Executive Steward Prepared by: B. Helps Executive Chef Restaurant Manager Sous Chef Status: Full/Part-time Hourly Approvals: Executive Steward Executive Chef Restaurant Manager Sous Chef Section 2: Required Behavioral Attributes Focus on the Customer Seek to understand the internal/external customer and meet the needs of both the customer and business Demonstrate the ability to apply technical, professional or product expertise Attention to Detail Ensure that work meets the highest standards Foster Teamwork Work well in a team environment Improve Continuously Constantly assess and adapt current practices to perform a task better, faster or more efficiently Think Creatively Develop innovative approaches and imaginative solutions that meet organizational needs Build Strong Relationships Foster trust and cooperation among coworkers, customers and suppliers Develop and sustain personal contact in order to provide mutual benefit Share Information Provide information so that coworkers, customers and suppliers understand and can take action Drive for Results Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives Section 3: Knowledge, Skills and Abilities Knowledge of sanitation procedures, to include basic concept of food safety, personal hygiene and health. Ability to safely use chemical solvents, agents and solutions for effective cleaning and disinfection. Bound by time restriction and efficient in handling the different tasks within the stipulated time period. Ability to anticipate needs throughout the shift. Ensure prompt, quality service is provided. Ability to routinely and consistently apply attention to detail to work tasks. Ability to maintain a pleasant disposition and function efficiently in a fast paced and high pressure work environment. Ability to work long hours standing in one area and around extreme heat to perform essential job functions. Self-motivated, organized, fast and even-tempered. 5
Willingness to learn; Ability to follow directions accurately and develop own skills. Must complete established core, compliance and elective training requirements for Unskilled Hourly level staff. 6
Job Listing: Steward Job Type: Operations Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. Making it better to be there since 1929. TM Location: We are seeking a Steward for the [Insert Location Here] Venue Description: [Insert Here] Principal Function The Steward position is responsible for the proper washing and storage of china, glassware, tableware, cooking utensils, and other food service equipment items. They will utilize manual cleaning methods as well as automated machinery to maintain Centerplate s standards for cleanliness and sanitation. This position exists in diverse work environments, such as restaurants, convention centers, sporting and events arenas and other Centerplate entertainment-related venues where food and beverages are served. The Steward will be knowledgeable of and responsible for upholding Centerplate standards for proper food handling and sanitation, as well as OSHA standards and MSDS guidelines. Essential Responsibilities Contribute to goal of 100% customer satisfaction through personal commitment to teamwork and service. Support operation by cleaning dishes, glassware, pot, pans, silverware, racks and any other items needed by food service and culinary staff, and/or as requested by Chef or Executive Steward. Maintain a clean and sanitary environment. Uphold safe work practices at all times. Qualifications/Skills Required: Demonstrated ability to understand and effectively implement written and verbal instructions. Strong team orientation and ability to work with a variety of departments to accomplish assigned tasks. Ability to work well independently Ability to work well in a high stress, fast paced environment. Must be able to speak, read, write and understand the primary language(s) used by supervisors and co-workers. Scheduling flexibility to meet operational needs. Hours may be extended or irregular to include nights, weekends and holidays. Other requirements include but are not limited to: 7
Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. **Please include salary requirements when applying. ** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an Equal Opportunity Employer. Email resumes to: 8