Steward Lead - Indianapolis Zoo

Job Description

The Stewarding Lead is a pivotal working lead position within the Culinary Department, responsible for helping lead and coordinate the daily operations of the Zoo's stewarding team. Working under the direction of the Chef de Cuisine, the Stewarding Lead translates departmental plans into effective day to day execution while providing hands on leadership to dishwashers and stewarding staff.
This position plays a critical role in supporting two major areas of operation: Concessions and Premium Events. The Stewarding Lead ensures that dishwashing operations, sanitation, equipment movement, and overall cleanliness remain organized and responsive to the needs of each operation.

The Stewarding Lead will actively direct dishwashers, establish daily priorities based on operational needs, coordinate breaks, respond to changing priorities, and communicate with FOH, culinary, concessions, and event teams. During premium events, this position serves as an important connection between the stewarding team and FOH, ensuring dishwashing needs are prioritized and that assigned dishwashers remain in place until their area is properly cleared and released.

This is a working lead position. The Stewarding Lead is expected to work alongside the team while also providing direction, coaching, accountability, and operational support.

Job Responsibilities

Stewarding Team Leadership

•Provide daily direction and leadership to dishwashers and stewarding staff based on priorities established by the Chef de Cuisine.
•Adjust staffing assignments and priorities in real time as operational needs change.
•Coordinate dishwasher break schedules to ensure employees receive appropriate breaks while maintaining adequate operational coverage.
•Monitor employee performance and provide coaching and correction when necessary.
•Communicate performance, attendance, or operational concerns to the Chef de Cuisine.
•Lead by example through professionalism, communication, work ethic, and adherence to sanitation standards.
•Help create a positive, respectful, and team-oriented working environment.

Concessions & Main Kitchen Operations

•Provide hands-on stewarding leadership within the main kitchen and primary concession operation.
•Maintain cleanliness and organization of the Commons area, including dishwashing areas, floors, trash, equipment, work surfaces, and surrounding spaces.
•Ensure dishwashing operations remain efficient and responsive to the needs of culinary and concessions teams.
•Monitor and reinforce proper cleaning, sanitation, and food-safety practices.
•Help ensure dishwashers are following proper procedures for commercial dishwashing equipment and cleaning chemicals.
•Assist concession locations with maintaining proper stewarding and sanitation practices.
•Conduct routine checks of open concession locations, including areas such as Westside Café, Pavilion Café, and Crossing Café, and provide coaching or hands-on assistance as needed.
•Communicate operational concerns or recurring issues to the Chef de Cuisine.

Premium Events & FOH Support

•Provide stewarding leadership and support for premium catering and special events throughout the Zoo.
•Maintain communication with dishwashers assigned to premium events and ensure they understand their responsibilities and priorities.
•Serve as a liaison between stewarding/dishwashing staff and FOH.
•Communicate with FOH teams to understand event needs, upcoming priorities, and time-sensitive dish or equipment requirements.
•Prioritize specific dishes, equipment, or items when requested by FOH or event operations.
•Monitor the progress of dishwashing teams during events and respond to changing needs.
•Ensure all dish machines are tested and documented prior to each event.
•Ensure dishwashers assigned to events remain available until their stewarding responsibilities have been completed and released by the FOH Captain or a Chef.
•Help ensure premium event stewarding areas are left clean, organized, and ready for the next operation.

Job Responsibilities

• Equipment & Food Transportation

  •Coordinate and personally assist with the movement of equipment, smallwares, dishes, and other culinary items between locations throughout the Zoo.
  •Assist with the transportation of hot and cold food between operational locations while following proper food-safety and temperature-control procedures.
  •Utilize available stewarding staff to assist with larger movement and transportation needs.
  •Ensure equipment and supplies are clean, operational and returned to their designated locations after use.
  •Help maintain organization and accountability of equipment as it moves between Zoo locations and events.
  •Ensure all locations are stocked with all necessary chemicals, and all chemicals are of proper concentration.

  Sanitation & Food Safety

  •Maintain and enforce high standards of cleanliness, sanitation, and organization throughout stewarding operations.
  •Ensure dishwashers and stewarding staff follow established food-safety and sanitation procedures.
  •Monitor proper use, handling, and storage of cleaning chemicals and sanitation supplies.
  •Ensure work areas remain safe, clean, organized, and free of unnecessary hazards.
  •Ensure all employee bathrooms are operational, clean, and stocked for use.
  •Ensure all hand sinks are operational, clean, and stocked for use.
  •Identify sanitation or food-safety concerns and communicate them to the Chef de Cuisine or appropriate leadership.
  •Support compliance with applicable health department and Zoo food-safety standards.

  Communication & Operational Support

  •Maintain consistent communication with the Chef de Cuisine regarding staffing, operational needs, employee performance, and challenges.
  •Communicate effectively with culinary leadership, concessions leadership, FOH teams, event personnel, and other operational partners.
  •Stay informed about upcoming events and operational changes that may affect stewarding needs.
  •Anticipate stewarding needs and communicate potential issues before they become operational problems.
  •Help connect multiple departments and locations to ensure stewarding support is provided where and when it is needed.
  •Perform other duties assigned by the Chef de Cuisine or Culinary leadership. please word count this

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