A Steward Supervisor in the hotel and restaurant industry manages the stewarding team to ensure top-tier sanitation, cleanliness, and organization of kitchens, dishwashing, and back-of-house areas. Key duties include enforcing safety/health regulations, managing inventory of cleaning supplies and chinaware, training staff, and coordinating with culinary teams to ensure operational efficiency.
Key Responsibilities & Duties
- Oversees deep cleaning, sanitizing kitchen areas, equipment, and utensils according to health department standards.
- Trains, schedules, and supervises stewards, ensuring proper usage of cleaning chemicals and equipment.
- Tracks, maintains, and orders inventory for cleaning supplies, chemicals, dishware, and glassware to avoid shortages.
- Coordinates with chefs and banquet staff, assists with banquet plate-ups, and ensures efficient, timely dish cleaning.
- Ensures strict adherence to safety standards, including, maintaining proper water temperatures, using PPE, and keeping work areas safe.
- Tracks the maintenance of kitchen machinery and ensures proper handling of Operating Equipment (OE) to minimize breakage.
Key Qualifications
- At least 2 years of related work experience, with at least 1 year in a supervisory role.
- Food Safety certification (e.g., ServeSafe) is typically required.
- Strong leadership, organizational, and communication skills, with in-depth knowledge of cleaning chemicals and sanitation protocols.
- Capability to lift, bend, and stand for long periods, as the role is physically demanding.
