Job Description

PURPOSE OF JOB: Supervise team members responsible for the cleanliness and sanitation in the back of the house at Snow Park, Brass Tag, Silver Baron, Grocery Café, and Banquets.

SPECIFIC JOB REQUIREMENTS

• Reliable transportation to and from work
• Some restaurant experience preferred
• A strong background in both janitorial and culinary sanitation practices
• Must have some staff management experience
• Able to communicate in both Spanish and English is helpful
• Must be able to lift and carry up to 50 pounds

JOB DUTIES AND RESPONSIBILITIES

• Report to work as scheduled, perform duties as assigned by supervisor in strict compliance with Deer Valley Resort Company and back of the house policies
• Train all direct reports. This includes all a.m. and p.m. Stewarding Crew leaders and Stewards. At a minimum, training will include company policies, standard department practice for supplies and tasks, and a basic overview of established routines. In addition, behavior and personal appearance policies and standards are to be covered
• Provide daily supervision to the staff and be able to work long periods of time.
• Delegate duties to the stewards and crew leaders and ensure these duties are completed in a timely and safe manner, meeting the company and department standards
• Assist in maintaining all departmental equipment, via quick reports of failures and problems to the building maintenance department and to the Executive Chef.
• Coordinate with the managing Banquet Chef to provide all plates an associated service wares for all Banquet events including buffed plates, plate covers, chafers (lit and filled with steaming hot water) at a specified time, and all other wares as directed
• Receive, properly clean, and restock flatware, china, glassware and all other operating equipment in an efficient, conscientious manner
• Properly and efficiently load and operate the Champion dish machine and pot and pan machine, monitoring their performance and reporting any unusual instances or changes to supervisor as soon as possible
• Maintain clean, neat sanitary conditions in the back of the house by making regular rounds of the back of the house cleaning walls, floors, cleaning and organizing shelving, emptying trash containers, and keeping them in designated areas. Also check all hand wash stations to ensure they are clean and equipped with soap and paper towels. Stock all areas with gloves
• Perform scheduled daily and otherwise scheduled cleaning such as hoods, walk-ins, ovens, grills, drains, hand sinks, kettles, tilt skillet, etc.
• Exercise caution and care with considerations for safety and expense when using any chemical or mechanical equipment
• Maintain a close working relationship with supervisor or crew leader in regard to prioritizing duties with the goal of minimal supervision in this area. This is accomplished by developing an awareness of the needs of the different areas of the back of the house as affected by skier count, restaurant reservations, weather conditions, staffing irregularities and other varying conditions
• Make sure dock area is clean and organized. Put boxes in bailer, checking bailer often during day. If full, use bailing wire to tie bundles of cardboard
• Check trash compactor often. Clean as needed. make sure doors are closed and trash is compacted
• Cleanliness and sanitation in the back house