Lead Steward

**About the Calgary Stampede**

The Calgary Stampede is a not-for-profit community organization that preserves and promotes our western heritage, cultures and community spirit with a vision to create a world-class, year-round gathering place for the community. Exemplifying the theme We’re Greatest Together, the Stampede is one of the most respected volunteer-based organizations in the world governed by a Board of Directors with over 2,500 passionate volunteers and 1,200 year-round employees.

As an organization that exists for the benefit of the community, inclusion and equity are woven into our core values of western hospitality, pride of place, integrity and commitment to the community. The world-class, year-round gathering place we have built for the community also welcomes visitors from around the world and those who are new to the local community. We know that blending diverse cultures with our long-standing traditions makes community spirit thrive.

**Position Summary**

The Lead Steward(s) is responsible to assist the Chief Steward & Stewarding Supervisor in the overall operation of the stewarding department and its team members. This is to include, but is not limited to, the safe operations of all kitchen assets, consumables, chemicals, and perishables within BMO Center and all other kitchens and service areas across Stampede Park for the Client and Event Services Division. The individual will need to coordinate with the Chief Steward / Stewarding Supervisor to manage team members effectively throughout venues and assist in training of new hires, while also ensuring both Calgary Stampede and AHS standards are being met and exceeded (AHS regulatory standards, HACCP, WHMIS).The Stewarding Lead(s) will need to provide supervision and guidance to the CS Stewarding team members and 3rd party contractors in the absence of the Chief Steward and Stewarding Supervisor. The Steward Lead(s) will also need to provide support and guidance to CS Steward team members during events to assist in the smooth operations of functions across CS.

**Roles and Responsibilities**

Responsibilities of this role include, but are not limited to:

- Ensure the highest quality of cleanliness and organization in all food service areas as well as with service equipment. Assist in the supervision and direction of stewarding team, maintain the sanitation of kitchen equipment and service areas, & ensure event equipment needs are met.
- Assist the Chief Steward in performance appraisal and management, training, and monitoring teams daily duties & long-term projects are completed. Support and assist stewarding with a hands-on approach to ensure areas are maintained and support service gaps where needed. Lead the stewarding team for various shifts.
- Work effectively and collaboratively with all stakeholders in a diverse, multi-cultural environment.
- Equipment Inventory and Product Receiving - Under direction from the Chief Steward to ensure stewards are responsible for maintaining operating equipment such as china, glassware, flatware, hollowware. Provide support and assistance to the Chief Steward in tracking all F&B equipment inventory and completion of QA logs are carried out in a timely manner.
- WHMIS & HACCP Management - Using the guidelines of WHMIS and HACCP to ensure the stewarding team are following standards and perform training to complete team knowledge.
- Event Support / Fulfillment - Collaborate with Culinary, Logistics, and Front of House Catering to meet event requirements, guest needs, event set ups, and interdepartmental relationships are balanced with operational needs.
- Develop and maintain daily/periodical cleaning and sanitizing schedules for storage areas and all equipment.
- Ensure food products and dishware products are put away in a timely, consistent manner allowing for clean inventory to be available and service ready for all set ups prior to events.
- Provide leadership, supervision, and delegation to departmental personnel to ensure 100% productivity.
- Prepare required plating stations in accordance with established procedures at predetermined locations.

**Qualifications and Education Requirements**
- Minimum level of education required: Post-Secondary Certificate
- WHMIS certification an asset
- HACCP certification / food safe course an asset
- Ability to show proven leadership skills in a prior similar role.
- Understanding large kitchen operations.

**Experience**

Minimum years of job-related work experience: Minimum 2 years’ experience required.

List any previous industry work experience and/or specific functional responsibilities required for the job.
- Previous convention centre, hotel or large-scale campus kitchen or retail food experience
- Prior experience leading people
- Strong customer service background
- Proven ability to effectively analyze situations and problem solve.
- Ability to demonstrate performance measurements, plan logically and adapt to changes.

**To Apply**

To apply