Inventory Steward-Culinary

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Job ID: 801312

(check site and WC code)

JOB ID USFJP00009726

Work Location:
9399 W. Higgins Road
Suite 500
Rosemont, IL
60018

Jobs 1 Max subs 3
Current subs 0
19.00 per hour
3 hours per day Tues to Thursday 4p-7p
471 hours

BASIC PURPOSE
Maintain cleanliness, organization, and safety of the corporate kitchens while supporting culinary and product development teams.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Wash dishes and clean kitchen surfaces, including sweeping, mopping, vacuuming, dusting, organizing, and polishing.
Maintain cleanliness, sanitization, and order within common kitchen spaces before and after use.
Empty trash, recycling, and compost regularly; dispose of waste in appropriate bins.
Restock kitchen supplies and disposables; monitor inventory levels and report shortages.
Assist culinary and product development teams with setup and breakdown of kitchen spaces for events and meetings.
Unpack, rotate, label, and stock all inventory.
Assist with basic food preparation and plating as needed.
Clean and sanitize kitchen equipment and report any maintenance or safety issues promptly.

RELATIONSHIPS
Internal: Sr. Product Developers, Integration program manager, category managers, VP Product Development & Innovation

External: Vendors

QUALIFICATIONS:
Related Experience:
Prior experience working in a large fast paced foodservice environment strongly desired.

Knowledge/Skills/Abilities:
Ability to work within a refrigerator or freezer for short periods (PPE provided).
Must have reliable transportation.
Ability to comprehend and carry out detailed verbal instructions.
Ability to lift up to 50 pounds and stand for long periods.
Knowledge of sanitation and food safety protocols; Food Handlers Card or willingness to obtain preferred.
Ability to wear and use required PPE (e.g., gloves, safety shoes, aprons) and follow safe handling practices.

Intake Questionnaire
1. Tell us about the project and day to day responsibilities for the contractor and the type of environment they will be working in.
* Cleaning and maintaining our kitchens/culinary areas only. This contractor will come in towards the end of the day to assist with wrapping up loose ends and assist with whatever is left over to clean. Not an industrial role.
2. What are three MUST HAVE skill sets (technical) that are required?
* Experience in kitchen environments
* Experience in professional cleaning
3. What are your top three PREFERRED skill sets (technical)? N/A
4. Soft Skill requirements (team fit/personality requirements)?
* Must be able to work as a team and independently (team of 7)
5. What is the highest level of education required? Are there any certification requirements?
* No education requirements – no HS or GED required
6. How many years of related experience is required for this role? Is there specific experience you are looking for?
* 3-5 years exp in Kitchens or Hotels
7. Are there specific companies/industries youd like to see candidates have?
* Hotel/Banquet Stewarding
8. Are there similar job titles that would work for this position?
* Steward, Dishwasher, Porter
9. Is this an onsite or remote position?
* Onsite
10. If onsite, please list the location.
* 9399 w. Higgins. Rd. Suite 100
11. Is a Supplier Site Visit allowed?
* Yes. With appointment
12. Will training be provided? If so, what is the duration?
* Yes. No specific time. We work on continuous improvement
13. What will be the interview process?
a. In Person, Phone, or Video
i. Video (MS Teams – Cameras On)
b. How many people will attend the interview?
i. Two panel (1 interviewer is fluent in Spanish for candidates who are not strong English speakers)
c. How many interviews will be required?
i. One
14. What is the contract length of this position?
* On-going role, at least 90 days. No specific end date
15. Is there an opportunity for temp-to-hire?
* Not at this time
16. What is the work schedule?
* Tuesday – Thursday 4:00pm-7:00 p.m. (Part Time)
17. Will travel, over time, or weekends be required for this role?
* No.
18. Which timesheet system will be applied to this role? For example, PPM, Standard (Fieldglass), or Time In/Out (Fieldglass)?
* Standard Fieldglass
19. If Fieldglass timesheets, will your department provide timesheets for contractors to fill out?
* NA
20. How would you best describe the team culture?
* Collaborative team, hands on, friendly
21. Do union represented employees normally do this work? No
 

2000027

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