Dishwashing Supervisor / Stewarding Supervisor

Job Details

* Due to local laws, we will give priority consideration to candidates with authorization to work in Canada, and fluent in French and English, both orally and in writing.

Job Summary

The dishwashing supervisor’s mission is to assist the Banquet Manager in order to ensure the management and routine maintenance of all operating equipment used in catering (crockery, glassware, silverware, small kitchen equipment, etc.).

This person is responsible for assisting the banquet chef with the coordination and proper functioning of all tableware and for managing stocks and reserves. This person is also jointly in charge of the Ecosure component (kitchen food safety) and assists in the management of the team.

Main responsibilities

• Assist the banquet chef in ordering equipment (crockery, silverware, pots, pans, washers, etc.) and cleaning products necessary for his service and have them validated by his immediate superior;
• Assist in the qualitative and quantitative control upon receipt of non-perishable goods;
• Store the equipment on the appropriate premises;
• Record hardware inputs and outputs in a register;
• Assist in checking the condition of the equipment and ensure that it is repaired if necessary (in particular at the level of silverware and brassware);
• Monitor the equipment of his department (glass washing machine, dishwasher, etc.), and inform the technical director in the event of a breakdown or anomalies;
• Assist the banquet chef in the management of stocks in the stores of his service (crockery, silverware, glassware, small kitchen equipment, cleaning products, etc.);
• Assist the banquet manager in the management and application of the Ecosure component (Food Safety)
• Assist the banquet manager in the development and training of divers in the performance of their daily tasks;
• Ensures perfect communication of information and instructions between its employees;
• Ensure the application of the hygiene rules in force;

Desired qualifications and skills

• Excellent communication skills in French and English, both oral and written;
• Strong interpersonal and conflict resolution skills;
• Good knowledge of inventory management and food/labor costs;
• Be close to your team and know how to supervise it;
• Be comfortable moving around a lot and spending long hours on your feet;
• Be available to work days, evenings, and weekends, as needed;
• Knowledge of materials (silverware, porcelain, glassware, etc.);
• Knowledge of cleaning techniques (washing machine, dishes, chemicals…);
• Know and enforce health and safety standards;
• Hold a post-secondary diploma or training in hospitality and catering from an accredited school or any other related field;

Benefits for you

• Supplementary health coverage (dental, vision, life insurance, RMT, prescription drugs, etc.) after the probationary period;
• Discounts at MARCUS restaurant and our 5-star spa;
• Employee Theme Recognition Days and Events – Employee of the Month, Years of Service Celebrations, Anniversary Events, and more.
• Free meal per shift in the dining room of our employees (Café 1440);
• Retirement plan with employer contribution;
• Paid leave, vacation days, and 2 additional floating public holidays per year;
• Excellent training and development program;
• Employee travel program, including complimentary stays at Four Seasons worldwide (based on length of service and subject to availability).