Stewarding Supervisor - The National

Why Work at The National?

A career at The National, Autograph Collection means working at one of the most breathtaking luxury hotels in Oklahoma City. Located in the historic First National Center, this stunning hotel features 146 guest rooms, the award-winning Tellers Italian restaurant, and The Great Hall, an iconic social and event space. Employees at The National take pride in delivering refined hospitality in an awe-inspiring setting, where history meets modern elegance.

STEWARDING SUPERVISOR

DEPARTMENT : Food and Beverage

REPORTS TO: Banquet Chef, Executive Sous Chef

STATUS : Non-exempt

SUMMARY:

Supports all Banquet, Main Kitchen, Gilded Acorn, Stock & Bond, Vault and employee cafeteria stewarding and BOH operations with sanitation standards, staffing, equipment, preparation, organization and execution in all daily functions. Wash, rinse and sanitize all dishes, OSE, small wares, and equipment as directed. Maintains general sanitation, cleanliness and organization, of designated areas as well as any heavy cleaning projects required by Culinary Leadership.

Employment Qualification

• A qualified candidate will be at least 18 years of age, some consistent work history in a banquet Kitchen setting.
• Must be able to listen and speak English to fully comprehend instructions both written and verbal.
• Must be able to lift at least 80#, Push Heavy Carts, Plate carts Hot Boxes, Refrigerators, Kitchen Tables and whatever else the Chef’s need to execute flawless events.
• Bilingual is a plus.

Other Skills and Abilities:

• A qualified candidate will have basic organizational and communication skills.
• A qualified candidate will also have interpersonal/teamwork skills necessary to maintain quality service delivery and the ability to maintain high confidentiality.
• A qualified candidate will have the ability to independently manage multiple tasks in a professional manner and work with minimal supervision.
• A qualified candidate will have the ability to work cooperatively with all departments.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Organization, staging and preparing Culinary operational space ensuring protection, proper use, and maintenance of The National’s equipment and Operating supplies and assets
2. Washes, rinses, sanitizes and organizes all equipment and utensils used in the Culinary Banquet and Main Kitchen areas according to hotels guidelines.
3. Proper transportation and storage of all related kitchen equipment and utensils.
4. Must attend the BEO meetings and plan efforts accordingly.
5. Maintains general cleanliness of kitchens, hallways and storage areas.
6. Sorts all silverware, utensils, polished plates and sorted glassware prior to delivery to FOH.
7. Stocks, cleans, and organizes designated areas.
8. Breaks down all cardboard and takes out trash.
9. Responsible for light and heavy floor cleaning as assigned.
10. May be asked to serve in a different BOH capacity including but not limited to buffet attendant, EDR attendant, or outlet steward as needed.
11. Maintains good customer service standards while working in a public area.
12. Supports culinary staff with food production, product rotation or organized storage as needed.
13. Must maintain good attendance and punctuality and attend all training courses designated by F&B or Hotel Management.
14. Must adhere to the safety rules and regulations of the National and of the F&B department.

PHYSICAL DEMANDS:

• Must be able to stand and exert fast-paced mobility for periods of more than 4 hours.
• Must be able to stand for long periods of time.
• Must have a good sense of balance and be able to bend and kneel.
• Must be able to push, pull, and grasp objects.
• Must be able to climb a 3ft ladder.
• Must have the ability to independently lift up to 80 pounds routinely.
• Must have manual dexterity necessary to manipulate kitchen equipment.
• Must be able to perform repetitive hand and wrist motions.