Supervision: Lead and supervise a team of stewarding staff, including dishwashers, cleaners, and other support personnel.
Cleaning and Maintenance: Ensure that all kitchen equipment, utensils, and work areas are cleaned, sanitized, and maintained according to established standards and schedules.
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.
Compliance: Ensure compliance with health, safety, and sanitation regulations, including HACCP guidelines, and maintain records/documentation as required.
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.
Coordination: Collaborate with kitchen and restaurant management to coordinate stewarding activities with food preparation and service schedules, ensuring a smooth workflow.
Quality Assurance: Conduct regular inspections of kitchen areas to ensure cleanliness, hygiene, and compliance with standards. Take corrective actions as needed to address deficiencies.
Equipment Maintenance: Coordinate with maintenance staff to ensure timely repair and maintenance of kitchen equipment and facilities.
Cost Control: Monitor usage of cleaning supplies and equipment to minimize waste and control costs. Identify opportunities for efficiency improvements and cost savings.
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.