Steward Supervisor

Steward SupervisorThe Lead Steward is responsible for maintaining the cleanliness and sanitation of all kitchen equipment, dishes, utensils, and work areas. This role also supports kitchen operations by receiving and properly storing all deliveries ensuring a continuous supply of clean tools, supplies and maintaining a safe and organized environment while upholding Matteis Tavern standards of cleanliness, efficiency, and food safety.Duties and ResponsibilitiesSupervise, support and monitor utility stewards, dishwashers and temporary personnel to transport and clean cooking utensils and service ware for restaurant serviceWash, sanitize, and properly store all dishes, glassware, flatware, pots, pans, and kitchen equipment.Responsible for receiving and proper storage of ALL kitchen deliveries including paper goods, chemicals, produce, pantry items and meats.Maintain cleanliness and organization of dishwashing stations, kitchen floors, walls, and trash areas.Maintain proper labeling and storage of all food items in compliance with health codes.Maintain cleanliness and organization of food storage areas, I.E., walk-ins and dry storageTrain and supervise all stewarding staff.Track dish and chemical inventoryPerform opening and closing procedures for the stewarding and kitchen areas.Operate dishwashing machines and related equipment safely and properly.Follow proper chemical usage, dilution, and storage procedures.Remove trash, recyclables, and compost from kitchen and service areas according to company procedures.Assist with basic kitchen cleaning duties, including sweeping, mopping, and wiping down surfaces and mats.$20.21 - $22.66/hour based on experienceEnsure all items are properly sanitized in compliance with Health Department and Auberge standards.Support kitchen staff by promptly returning clean equipment and utensils to proper locations.Follow directions and maintain good working relationships with supervisors and managers.Maintain organization of storage areas for dishes, equipment, and cleaning supplies.Monitor supply levels of detergents, sanitizers, and cleaning tools and report shortages to leadership.Assist kitchen staff with light prep or setup tasks as assigned by the Executive Chef, Banquet Chef, Executive Sous Chef, and Sous Chef.Ensure compliance with sanitation fundamentals and Health Department requirements set forth by Matties and all local, state, and federal regulations.Ensure compliance with all hotel policies and procedures at all levels.Other duties as assignedQualificationsRequired QualificationsMust have the ability to work a flexible schedule, including weekends, holidays, and late hours when necessary.Maintain a high level of personal appearance and hygiene at all times.Must have the ability to report to work on time and when scheduled.Must have the ability to stand and/or walk for extended periods of time.Ability to work efficiently in a fast-paced environment.Maintain a positive and professional attitude at all times.Strong attention to cleanliness, organization, and safety.Ability to follow instructions and work well with a team.Know how to participate in a team environment and assist other departments when needed, providing lateral service.Physical RequirementsAbility to stand and walk for long periods in a hot, wet, and fast-paced kitchen environment.Capable of lifting, carrying, and moving racks, trash bags, dish tubs, and equipment, typically up to 40-50 lbs.Frequent bending, reaching, stooping, and repetitive motions while washing and handling dishes.Good manual dexterity for handling kitchenware and cleaning tools safely.Ability to work under time pressure during peak service hours, including evenings, weekends, and holidays.The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.