Kitchen Stewarding Executive

• Supervision: Lead and supervise a team of stewarding staff, including dishwashers, cleaners, and other support personnel.
• Cleaning and Maintenance: Ensure that all kitchen equipment, utensils, and work areas are cleaned, sanitized, and maintained according to established standards and schedules.
• Inventory Management: Manage inventory levels of cleaning supplies, chemicals, and equipment necessary for kitchen stewarding operations. Place orders as needed to maintain adequate stock levels.
• Compliance: Ensure compliance with health, safety, and sanitation regulations, including HACCP guidelines, and maintain records/documentation as required.
• Training and Development: Train new stewarding staff on proper cleaning procedures, safety protocols, and equipment operation. Provide ongoing training and support to existing staff to enhance performance and efficiency.
• Coordination: Collaborate with kitchen and restaurant management to coordinate stewarding activities with food preparation and service schedules, ensuring a smooth workflow.
• Quality Assurance: Conduct regular inspections of kitchen areas to ensure cleanliness, hygiene, and compliance with standards. Take corrective actions as needed to address deficiencies.
• Equipment Maintenance: Coordinate with maintenance staff to ensure timely repair and maintenance of kitchen equipment and facilities.
• Cost Control: Monitor usage of cleaning supplies and equipment to minimize waste and control costs. Identify opportunities for efficiency improvements and cost savings.
• Communication: Maintain open communication channels with kitchen and restaurant management, stewarding staff, and other relevant departments to address issues, provide updates, and ensure alignment of goals and objectives.

• Previous experience in kitchen stewarding or related roles within the hospitality or food service industry.
• Strong leadership and supervisory skills, with the ability to motivate and manage a diverse team.
• Knowledge of sanitation and safety regulations, including HACCP guidelines.
• Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
• Attention to detail and commitment to maintaining high standards of cleanliness and hygiene.
• Effective communication skills, both verbal and written.
• Ability to work effectively in a fast-paced environment and handle multiple tasks simultaneously.
• Flexibility to work evenings, weekends, and holidays as needed.
• Knowledge of basic inventory management principles and experience with ordering supplies preferred.
• Certification in food safety or sanitation is a plus.

• High school diploma or equivalent required.
• Additional certification or training in hospitality management, food safety, or related fields is desirable.

Fairmont