Steward Supervisor

Auberge Collection•Los Olivos, CA

2d•$20 - $23•Onsite

About The Position

The 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.

Requirements

Must 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.

Responsibilities

Supervise, support and monitor utility stewards, dishwashers and temporary personnel to transport and clean cooking utensils and service ware for restaurant service
Wash, 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 storage
Train and supervise all stewarding staff.
Track dish and chemical inventory
Perform 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.
Ensure 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 assigned