Lead, train, and manage the stewarding team to maintain cleanliness, sanitation, and organization of all kitchen and food service areas.
- Develop and implement cleaning schedules and procedures to ensure all equipment, utensils, and work areas are cleaned and sanitized in accordance with health and safety standards.
- Collaborate with the Executive Chef and kitchen team to ensure a seamless flow of operations and proper support for kitchen activities.
- Monitor inventory levels of cleaning supplies, chemicals, and kitchen equipment; place orders as needed to ensure adequate stock.
- Ensure proper waste disposal and recycling procedures are followed to maintain a safe and eco-friendly environment.
- Conduct regular inspections of kitchen and storage areas to ensure compliance with health department regulations and company standards.
