Stewarding Supervisor

Assist Line Cooks and Food Runners with service needs, wash all dishes, pots, pans, serviceware, and glassware while minimizing breakage. Support food preparation as directed by chefs and maintain cleanliness in the kitchen, restaurant, and bar areas.

Expected pay range: $25–26 hourly.

Key Relationships

• Internal: Restaurant Staff, Bar Staff, Kitchen Staff, Engineering, Housekeeping, Front Office, Hotel Management
• External: Hotel guests and visitors

Qualifications & Skills

• Ability to communicate effectively in English (speak, read, write) with guests, co-workers, and management
• Attention to detail, speed, accuracy, follow-through, courtesy, and cooperativeness with minimal supervision
• Ability to follow established chemical safety and dispensing guidelines
• Problem-solving skills for situations with limited standardization
• Strong interpersonal skills to handle internal and external customers, including defusing anger with patience and diplomacy
• Ability to work under pressure, handle multiple tasks, and maintain organization and concentration
• Ability to stand for an 8-hour shift (excluding mandatory breaks)
• Punctuality and regular, reliable attendance
• Troubleshooting skills for dish machine equipment malfunctions

Desirable Qualifications

• High School graduate
• Food handling training
• Previous culinary training
• CPR certification
• Alcohol awareness certification (TIPS Training)
• Fluent in English

Essential Physical Abilities

• Ability to reach, bend, and stoop throughout work areas
• Ability to stand and/or walk continuously during shifts
• Sufficient manual dexterity to grasp, load, and carry trays
• Ability to perform repetitive motions for extended periods
• Coordination for quick order service
• Ability to push, pull, lift, or carry up to 50 lbs.

Responsibilities

• Maintain knowledge of correct equipment use and dishwashing systems (machine and manual)
• Complete opening and closing side duties as assigned
• Organize assigned stations and ensure readiness before service
• Assist kitchen staff with prep work as directed
• Clean all kitchen areas and separate waste into four groups: food matter, glass & plastic recycling, cardboard and paper, and non-recyclable trash
• Maintain organized storage for glass, china, and silverware
• Handle and replace used pots, pans, and cooking equipment during service
• Keep service lines stocked with plates and serving equipment
• Handle breakable glass and china with care; dry and polish glassware, plates, and silver
• Deliver plate ware, glassware, and silver to appropriate storage
• Monitor and maintain cleanliness, sanitation, and organization of assigned areas
• Operate sanitation equipment (dish machines, disposals, sinks, mops, brooms, trash compactors, etc.)
• Wash dishes, pots, pans, and utensils using appropriate methods
• Keep floors clean, dry, and free of grease; sweep and mop at least three times daily
• Maintain and clean recycling bins as needed
• Comply with departmental policies, health regulations, MSDS, and OSHA requirements

Secondary Responsibilities

• Store daily deliveries in proper areas
• Assist other Food & Beverage staff as needed
• Maintain cleanliness and appearance of all F&B stations
• Follow maintenance and cleaning schedules; document and report maintenance needs
• Attend meetings, monthly inventories, and scheduled training sessions
• Perform additional duties as assigned based on business needs