Kitchen Stewarding Supervisor - Ottawa, Canada - Aramark at the Shaw Centre

Aramark at the Shaw Centre

Verified Company

Ottawa, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

KEY 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 backofhouse 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 frontofthehouse and backofthe house teamwork.
Managing the preevent 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 costeffective 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 welltrained 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 COMPETENCIES

Inspiring Others
Visionary Leadership
Leveraging Differences
Building People Capability
Delighting Customers/Clients o Customer/Client Insights
Building Performance-Based Relationships
Organizational Collaboration

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