KITCHEN STEWARD SUPERVISOR

JOB SUMMARY

Direct and assist Stewards in order to make clean up more efficient. Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.

JOB SPECIFIC TASKS

• Visually inspect tools, equipment, or machines (e.g., to identify defects).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move over sloping, uneven, or slippery surfaces.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Read and visually verify information in a variety of formats (e.g., small print).
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Assist with Banquet plate-ups.
• Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.
• Complete cleaning checklists to determine appropriate timelines for cleaning and sanitizing (such as floors, equipment, drains, walls, surfaces, doors, lights, and trashcans).
• Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor.
• Direct and assist Stewards in order to make clean up a more efficient process.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Keep hand wash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.
• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.
• Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
• Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.
• Ensure clean wares are stored in appropriate areas.
• Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.
• Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.
• Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.
• Allow cleaned items to air dry.
• Rack dirty items (silverware, plateware, etc).
• Sort and soak silverware.
• Spray all racked items with hot water to loosen and remove food residue.
• Breakdown dirty bus tubs.
• Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters in dish room, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).
• Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.
• Clean and maintain loading dock areas.
• Organize supply rack, including pots, pans, serving spoons, utensils, etc.
• Empty trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.
• Keep sanitation closets locked and shut.
• Ensure food storage areas are clean.
• Dispose of glass in the proper containers.
• Break down cardboard boxes and place them and other recyclables in the recycle bin.