This role reports to the Executive Chef.
Responsibilities
- To comply with health and safety regulations.
- To lead, manage and train a team of stewards.
- To ensure that all kitchen equipment and dining ware are maintained, cleaned and sanitized to the highest standards.
- To oversee the daily operation of the department, including scheduling, training and ensuring that all tasks are completed accurately and efficiently.
- To supervise the use of chemicals and cleaning agents.
- To maintain inventory of cleaning supplies.
- To train the stewarding team in food safety and sanitation practices.
- To collaborate with the restaurant oeprations team to ensure that all equipment and dining ware are available when needed.
- To develop, implement and maintain SOPs for all stewarding operations.
- To attend all meetings and training sessions.
- To perform any other reasonable duties and responsibilities as assigned by the Management.
Requirements
- Leadership skills
- Able to lead and motivate a team in a fast-paced environment.
- Excellent communication and interpersonal skills.
- Knowledge of cleaning chemicals, proper storage and disposal methods.
- Strong attention to detail.
- Independent and able to respond quickly and effectively to emergencies.
