Executive Steward

Manage daily kitchen utility operations, including dish room, night cleaning, and banquet plating. Supervise kitchen employees such as dishwashers and helpers, ensuring they have necessary supplies, equipment, and uniforms. Conduct china, glass, and silver inventories while controlling food, equipment, and liquor stock. Enforce proper cleaning routines for serviceware, floors, and dish room machinery, and verify all food holding and transport equipment functions correctly. Monitor compliance with food handling, sanitation, and applicable laws, investigating reports and following up on employee accidents. Lead the team by setting performance standards, recruiting, training on safety procedures, and addressing disciplinary issues. Communicate with executives and peers to improve service quality and achieve budget goals.