Kitchen Stewarding Executive

1. Supervision: Lead and supervise a team of stewarding staff, including dishwashers, cleaners, and other support personnel.
2. Cleaning and Maintenance: Ensure that all kitchen equipment, utensils, and work areas are cleaned, sanitized, and maintained according to established standards and schedules.
3. Inventory Management: Manage inventory levels of cleaning supplies, chemicals, and equipment necessary for kitchen stewarding operations. Place orders as needed to maintain adequate stock levels.
4. Compliance: Ensure compliance with health, safety, and sanitation regulations, including HACCP guidelines, and maintain records/documentation as required.
5. Training and Development: Train new stewarding staff on proper cleaning procedures, safety protocols, and equipment operation. Provide ongoing training and support to existing staff to enhance performance and efficiency.
6. Coordination: Collaborate with kitchen and restaurant management to coordinate stewarding activities with food preparation and service schedules, ensuring a smooth workflow.
7. Quality Assurance: Conduct regular inspections of kitchen areas to ensure cleanliness, hygiene, and compliance with standards. Take corrective actions as needed to address deficiencies.
8. Equipment Maintenance: Coordinate with maintenance staff to ensure timely repair and maintenance of kitchen equipment and facilities.
9. Cost Control: Monitor usage of cleaning supplies and equipment to minimize waste and control costs. Identify opportunities for efficiency improvements and cost savings.
10. Communication: Maintain open communication channels with kitchen and restaurant management, stewarding staff, and other relevant departments to address issues, provide updates, and ensure alignment of goals and objectives.

1. Previous experience in kitchen stewarding or related roles within the hospitality or food service industry.
2. Strong leadership and supervisory skills, with the ability to motivate and manage a diverse team.
3. Knowledge of sanitation and safety regulations, including HACCP guidelines.
4. Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
5. Attention to detail and commitment to maintaining high standards of cleanliness and hygiene.
6. Effective communication skills, both verbal and written.
7. Ability to work effectively in a fast-paced environment and handle multiple tasks simultaneously.
8. Flexibility to work evenings, weekends, and holidays as needed.
9. Knowledge of basic inventory management principles and experience with ordering supplies preferred.
10. Certification in food safety or sanitation is a plus.

Education:

• High school diploma or equivalent required.
• Additional certification or training in hospitality management, food safety, or related fields is desirable.

Join our team as a Kitchen Stewarding Executive and play a crucial role in ensuring the cleanliness, safety, and efficiency of our kitchen operations.