Steward Lead

General Description:

This position will require maintaining a clean kitchen, work area, and equipment to meet quality customer service standards and health department rules and regulations. It will oversee stewarding activities and provide direction to kitchen and banquet stewards. The steward will ensure the cleanliness of all kitchen areas, following all standard operating procedures. The steward will provide stewarding support to the Executive Kitchen/Banquet Steward. 

Essential Functions:

• Follow all standard operating procedures for the stewarding department.  
• Responsible for putting in work orders for any equipment that needs repair or to be replaced; operating dish machine-wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand.  
• Place clean dishes, utensils, and cooking equipment in storage areas.  
• Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.  
• Request chemicals and supplies for the stewarding department; assist with banquet set-ups and breakdown of equipment on functions; will report daily to the executive steward on the day-to-day operations, assist with the practical training of students, schedule stewards, and assign daily tasks; follow-up on the railroad cleaning schedule.  
• Stock supplies such as food and utensils in serving stations, cupboards, refrigerators, and salad bars.  
• Assist in the cleaning of all kitchen areas.  
• Practice safety rules & regulations and encourage others to do the same. 

Minimum Qualifications:

A minimum of one (1) year of high-volume Steward experience is required. 

Experience and Education Substitutions: 

• An equivalent combination of formal education and appropriate related experience may be considered. 

Licensing and Certification: 

• none 

Note: Any degree, diploma, high school equivalent, or course hours required to meet minimum qualifications must be obtained from an accredited educational institution.