Steward Supervisor

Job Purpose:

The Steward Supervisor is responsible overall stewarding operations and supervision of the stewarding team. Works to deliver an excellent guest and team member experience while supporting the team to continually improve satisfaction. Directs and assists stewards in order to make the department more efficient whilst ensuring and documenting water temperature and chemical levels are appropriate for cleaning. Assist cooks and kitchen staff with various tasks as needed.

Basic Function:

- Supervise, support and monitor utility stewards, dishwashers and temporary personnel to transport and clean cooking utensils and serviceware for restaurant service
- Supervise cleaning of work area and physical surroundings
- Maintain and deliver proper inventory for food and beverage departments
- Ensure all food and equipment are delivered on time to all functions as specified
- Schedule, assign daily work, inform and train team members
- Monitor, observe and assist in evaluating team member performance

Duties and Responsibilities:

- Supervises the dishwashers, general cleaners, garbage men and night cleaners                                                                                    

- Ensure that all new team members are adequately instructed in the operating of dishwashing machine handling, handling of chinaware, glassware, silverware and cleaning of kitchen equipment

- Ensure that all the stewarding storerooms and workplaces are always kept clean
- Ensure proper sanitation standards are met through maintenance of local health and sanitation codes- Ensure proper garbage sorting and that all food and beverage garbage is transferred to the garbage room
- Take inventory of the operating equipment and cleaning supplies
- Assist with the preparation of duty rosters
- Suggest ways to improve the Stewarding Department

- Provide cooks with needed items by transporting and ensuring adequate stock

- Operate and maintain cleaning equipment

- Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products

- Keep hand wash stations maintained and fully functional

- Operate cleaning equipment and tools to ensure only clean and sanitary items are used

- Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines

- Complete cleaning checklists to determine appropriate timelines for cleaning and sanitizing

- Disassemble and assemble kitchen equipment following safety procedures when cleaning

- Ensure proper handling and storage of equipment

- Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine

- Clean and maintain loading dock areas

- Keep sanitation closets locked and shut

- Organize supply racks

- Ensures that par levels of equipment are kept up to date
- Coordinate maintenance of all back of the house equipment with the Executive Sous Chef and Director of Engineer
- Conduct daily departmental meetings to provide information to team members

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