- Maintain exceptional sanitation and cleanliness standards throughout all kitchen, dining, and food service areas
- Support seamless restaurant and kitchen operations by ensuring equipment, dishware, and supplies are clean and readily available
- Contribute to a positive guest experience by maintaining clean, organized, and welcoming dining environments
- Ensure compliance with health, safety, and sanitation regulations at all times
- Support food and beverage service teams by providing clean equipment and maintaining efficient workflow
- Create a safe and hygienic work environment for all kitchen and service staff
Objectives
Responsibilities
- Clean and sanitize dishes, glassware, flatware, pots, pans, and kitchen utensils using dishwashing machines and by hand
- Set up and break down dishwashing stations, including filling machines, checking chemical levels, and presoaking items
- Maintain cleanliness of kitchen areas, including floors, walls, equipment, storage areas, and work stations
- Stock and replenish serving stations with clean dishes, utensils, trays, napkins, and condiments
- Clean kitchen equipment such as hoods, filters, steam tables, ovens, grills, refrigerators, and freezers
- Remove trash and recyclables, transporting waste to designated disposal areas and dumpsters
- Sweep, mop, and polish restaurant and kitchen floors, removing standing water and debris
- Transport used linen to and from housekeeping or laundry areas
- Assist with unloading, storing, and organizing kitchen stock and supplies
- Set up and prepare equipment for banquet functions and special events
- Welcome and seat guests, serve water, and assist wait staff with beverage delivery
- Clear and reset tables, preparing them for the next guests
- Monitor and maintain proper temperature settings on dishwashing equipment
- Handle and store cleaning chemicals safely according to MSDS requirements
- Report equipment malfunctions or maintenance needs to management immediately
Required Skills & Qualifications
- Must be at least 18 years of age
- Ability to lift, push, and pull up to 50-75 lbs on a regular basis
- Physical stamina to stand, walk, bend, kneel, and squat for extended periods
- Ability to work in extreme temperatures, including freezers and walk-in refrigerators
- Strong customer service and interpersonal skills
- Excellent communication skills in English
- Ability to work in a fast-paced, high-volume environment
- Flexibility to work shifts including mornings, evenings, nights, weekends, and holidays
- Ability to follow safety and sanitation procedures
- Strong attention to detail and organizational skills
- Ability to work independently with minimal supervision
- Team player with ability to collaborate effectively with kitchen and service staff
- Knowledge of proper cleaning methods, materials, and equipment
Preferred Skills & Qualifications
- High school diploma or equivalent
- 1-3 years of previous stewarding or dishwashing experience
- Experience in high-volume restaurant, hotel, or banquet operations
- Previous hospitality or food service experience
- Knowledge of HACCP and food safety standards
- Familiarity with WHMIS and chemical safety procedures
- Basic culinary or food hygiene certification
- Experience with commercial dishwashing equipment and machinery
- Understanding of health department sanitation requirements
- Knowledge of proper chemical handling and safety protocols
- Experience in table service or fine dining restaurants
- Mechanical skills to operate and maintain kitchen equipment
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What Does a Steward Do?
A steward cleans, sanitizes, and maintains restaurant and kitchen equipment to ensure food service operations run smoothly and hygienically. They support culinary and service teams by ensuring all dishware, utensils, and cooking equipment are properly cleaned and readily available.
Organizations need stewards because they play a critical role in maintaining health and safety standards while keeping kitchen operations efficient. Stewards work behind the scenes to create clean, organized work environments that enable chefs, cooks, and servers to focus on food preparation and guest service.
A steward needs physical stamina, attention to detail, and knowledge of proper sanitation procedures. They must understand how to safely handle cleaning chemicals, operate commercial dishwashing equipment, and maintain cleanliness standards that comply with health department regulations.
What Are the Responsibilities of a Steward?
The responsibilities of a steward are cleaning and sanitizing all kitchen equipment, dishware, and utensils while maintaining organized and hygienic work areas.
Steward duties include operating dishwashing machines, hand-washing pots and pans, sweeping and mopping floors, removing trash, stocking supply stations, and cleaning kitchen equipment such as ovens, grills, and refrigerators. They also assist with setting up for events, transporting supplies, and supporting wait staff during service.
Understanding these core responsibilities helps hiring managers identify candidates who can maintain the cleanliness standards essential to successful food service operations, making relevant interview questions valuable in selecting the best steward for the role.
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