Head Steward - Cuisine Boulud - New York

About the role

At Cuisine Boulud, a premier catering company owned by Chef Daniel Boulud, the Head Stewarding and Receiving is responsible for maintaining the highest standards of cleanliness, organization, and operational efficiency within a large production kitchen. The role ensures sanitary conditions are upheld and standard operating procedures (SOPs) are effectively implemented to support seamless operations.

Responsibilities

• Team Supervision: Lead and manage the stewarding team’s daily tasks, ensuring thorough cleaning and organization of kitchen and preparation areas, dishwashing stations, walk‑in coolers and freezers, restrooms, locker rooms, and all occupied areas.
• Cleaning Routines: Implement and maintain scheduled cleaning protocols, including daily dusting of surfaces, vents and ceilings; routine cleaning and sanitation of ice machines; deep cleaning of floors, drains, walls, and kitchen equipment; regular inspection and maintenance of dishwashing units and refrigeration.
• SOP Development: Assist in creating and refining SOPs for steward shifts covering opening and closing procedures, mid‑shift maintenance, sanitation standards, and emergency and safety protocols.
• Communication Liaison: Serve as the primary point of contact between the stewarding team and kitchen leadership, facilitating effective communication and workload distribution.
• Inventory Management: Oversee inventory and ordering of dry and paper goods, maintain accurate records, and ensure stock availability.
• Equipment Maintenance: Proactively identify and report equipment issues, coordinating repairs and follow‑ups as necessary.
• Quality Control: Check the quality of received items and communicate findings to the receiving team.
• Overnight Cleaning Oversight: Ensure thorough overnight cleaning of the restaurant and kitchen areas, including floors, walls, and restrooms.
• Scheduling and Payroll: Create and manage steward schedules, aligning payroll with budget requirements.

Qualifications

• Minimum of 2 years experience in a high‑volume catering operation, food service establishment, or hotel environment.
• Proven ability to effectively manage a team of 5‑6 stewards and 2‑3 receivers.
• Strong understanding of health and safety standards, sanitation procedures, and kitchen operations.
• Basic knowledge of maintenance and repair protocols for kitchen equipment.
• Excellent time‑management and organizational skills, with the ability to prioritize multiple tasks during busy shifts.
• Physical capability to lift up to 50 pounds and perform physically demanding tasks throughout long shifts.
• Clear and effective communication in English, both written and verbal; proficiency in Spanish or French is a plus.
• Positive attitude, professional demeanor, and commitment to upholding the luxury and excellence associated with Cuisine Boulud.

Schedule

The kitchen operates most days of the week from 5 am to 10 pm.