- Provide hands-on leadership and direction to the stewarding team, ensuring consistent execution of daily operations with professionalism and efficiency.
- Oversee and ensure proper use and maintenance of all dishwashing and kitchen cleaning equipment.
- Ensure all kitchen and service areas are consistently clean, organized, and compliant with local health and safety regulations.
- Develop, train, and manage stewarding staff, including scheduling, coaching, and continuous improvement initiatives.
- Maintain effective communication and collaboration with the culinary and food & beverage teams to ensure smooth service execution and timely support.
- Manage inventory and par levels of stewarding supplies, including chemicals, cleaning tools, silverware, glasses, china and kitchen small wares and place timely orders as required
- Monitor and reduce breakage, loss, and misuse of chinaware, flatware, and kitchen equipment
- Lead and oversee proper sanitation procedures, including DOH compliance, and conduct routine inspections to uphold hygiene standards.
- Ensure all dishware, silverware, glassware, and kitchen utensils are cleaned, sanitized, and stored appropriately.
- Maintain cleanliness and safety of all stewarding areas, including floors, equipment, storage rooms
- Maintain departmental documentation, logs, and checklists as required for audits and inspections.
- Participate in daily briefings and departmental meetings and contribute to hotel-wide sustainability and efficiency initiatives.
- Perform other duties and projects as assigned by the Executive Chef.
Compensation: $85,000.00 - Annual Salary
Duration: About 4 weeks