Kitchen Stewarding Manager

About the role

The Kitchen Stewarding Manager oversees all non‑cooking kitchen operations, ensuring smooth utility functions, high standards of cleanliness, and efficient support for food service activities. This role is responsible for managing staff, inventories, and compliance with safety and sanitation regulations.

Key responsibilities

• Manages daily kitchen utility operations including dish room, night cleaning, back dock cleaning, banquet plating and food running.
• Supervises non‑cooking kitchen staff such as dishwashers and kitchen helpers.
• Orders and controls supplies, equipment, uniforms and ensures inventories of china, glass, silver, food and liquor are maintained.
• Inspects work areas, equipment and serviceware to ensure efficiency, compliance with sanitation standards and loss‑prevention policies.
• Ensures all food‑holding and transport equipment is operational and that all applicable laws and regulations are followed.
• Communicates relevant information to executives, peers and subordinates in a timely manner.

Required profile

• High school diploma or GED with at least 4 years of experience in procurement, food & beverage, culinary or related fields, OR a 2‑year degree in Hotel & Restaurant Management, Hospitality, Business Administration or related field with at least 2 years of relevant experience.
• Proven ability to lead and motivate a kitchen team, manage inventories and enforce cleaning and safety standards.
• Strong organizational skills and the capacity to handle multiple operational tasks simultaneously.

Required skills