Kitchen Steward

Job Description

The Kitchen Steward is responsible for maintaining the cleanliness and sanitation of all kitchen equipment, utensils, dishware, and work areas. This role ensures the smooth operation of the kitchen by supporting chefs, cooks, and service staff through consistent cleaning, proper handling of equipment, and adherence to food safety and sanitation standards. The Kitchen Steward plays a vital role in creating a safe, organized, and efficient back-of-house environment that supports exceptional dining experiences for guests.

Key Responsibilities

• Prepare and cook menu items in accordance with recipes, portion controls, and presentation standards

• Operate kitchen equipment safely and efficiently, including grills, ovens, fryers, and slicers

• Ensure food quality, freshness, and consistency before serving

• Maintain a clean and organized workstation throughout the shift

• Follow proper food handling, storage, and sanitation procedures in compliance with health and safety standards

• Identify and handle allergens properly to prevent cross-contamination and ensure guest safety

• Assist with prep work, stock rotation, and inventory management

• Communicate effectively with Executive Chef, Food and Beverage Manager, Servers, Cooks, and fellow kitchen team members to ensure timely service

• Assist with opening and closing duties, including setup, breakdown, and cleaning of kitchen stations

• Report low stock levels, equipment malfunctions, or safety concerns to management promptly

• Uphold hotel standards by consistently delivering high-quality food and contributing to a positive kitchen culture

Must-Have Qualifications

• Previous experience in a kitchen, hospitality, or cleaning role preferred but not required

• Ability to follow instructions and safety guidelines accurately

• Strong attention to detail and commitment to cleanliness

• Dependable, hardworking, and able to work efficiently in a fast-paced environment

• Team-oriented with strong communication and collaboration skills

• Flexibility to work evenings, weekends, and holidays as needed

Preferred Qualifications (Not Required)

• Familiarity with commercial dishwashing equipment and cleaning procedures

• Basic English communication skills 

• ServSafe Food Handler certification or ability to obtain within 90 days of hire

Physical Demands

• Ability to stand and walk for extended periods (up to 8 hours per workday)

• Frequent exposure to hot water, steam, and cleaning chemicals

• Must be able to bend, reach, and stoop regularly

• Must be able to lift and carry up to 50 lbs (e.g., dish racks, supplies, equipment)

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Other Information

• FLSA Classification: Non-Exempt 

• Reports To: Executive Chef

• Work location: Onsite at The Garden Hotel, Fort Lauderdale, FL.

• Work environment: Kitchen. Exposure to hot, cold, and/or humid environments.

• Working schedule: Flexibility with work hours, including weekends and holidays is essential, as scheduling will depend on business needs. This position may require evening availability. Adaptability is key in a hospitality environment

Benefits & Perks 

Stay Hospitality offers a competitive benefits package designed to support your well-being and work-life balance. Eligibility for specific benefits may vary based on employment status, job classification, and tenure.

Depending on your role and eligibility, benefits may include:

• Health, dental, and vision insurance

• Paid time off and holidays

• Flexible scheduling options

• Employee discounts at Stay Hospitality properties

• Opportunities for professional development and career growth

Stay Hospitality is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age, disability, protected veteran status, or other characteristics protected by law. 

The above statements are intended to describe the general nature and level of work being performed by people assigned to this role. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. Job descriptions are subject to change at the discretion of management.