Kitchen Stewarding Executive

About the role

The Kitchen Stewarding Executive supports the smooth operation of the kitchen and banquet areas by leading stewards, ensuring proper sanitation, and assisting culinary staff. This role combines hands‑on cleaning duties with supervisory responsibilities to maintain high standards of hygiene and service.

Key responsibilities

• Direct and assist stewards to improve cleanup efficiency.
• Monitor water temperature and chemical levels for proper sanitation and maintain documentation.
• Assist with banquet plate‑ups and support cooks with required items.
• Transport and stock banquet and buffet supplies, ensuring adequate inventory.
• Operate and maintain cleaning equipment, including dish‑washing machines, hand‑wash stations, pot‑scrubbing stations, and trash compactors.
• Return cleaned items to their proper locations.
• Support management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating staff.
• Follow all company safety, security, and uniform policies; report accidents and complete required safety training.
• Provide courteous guest service, acknowledging guests and addressing service needs.

Required profile

• High school diploma or G.E.D. equivalent.
• At least 2 years of relevant experience in kitchen stewarding or food‑service operations.
• Minimum 1 year of supervisory experience.

Required skills

• Operation and maintenance of dish‑washing machines, hand‑wash stations, pot‑scrubbing stations and trash compactors.
• Knowledge of proper water temperature and chemical levels for effective sanitation.