Lead Steward

Job Description:

Position Title:  Lead Utility Steward

Location:  Roslindale

Title of Immediate Supervisor: Executive Chef

I. Position Summary

The Lead Utility Steward is responsible for ensuring the cleanliness, sanitation, and basic maintenance of kitchen and dishwashing equipment across all kitchens, cafés, and country kitchens. This role supports safe foodservice operations by ensuring full compliance with the Department of Public Health, Board of Health, and internal sanitation standards. The Lead Utility Steward also provides functional guidance and training support to Utility Steward staff.

II. Key Responsibilities

Operations and Maintenance

• Ensure that all kitchen and dishwashing equipment is thoroughly cleaned, sanitized, and maintained in accordance with the standards established by the Board of Health and internal protocols.

• Assign and verify daily, weekly, or regularly scheduled deep-cleaning tasks in the kitchen area.

• Check the accuracy and completeness of temperature, sanitation, and cleaning logs.

• Identify, report, and assist in resolving all kitchen and dishwashing equipment repair or maintenance issues in a timely manner.

• Develop, follow, and maintain opening and closing sanitation checklists.

Training and Functional Leadership

• Support the onboarding, training, and mentoring of Utility Steward employees.

• Model proper sanitation practices and safe equipment usage.

• Communicate clearly and professionally with supervisors and team members regarding operational needs, safety concerns, and supply shortages.

Inventory and Supplies

• Maintain weekly inventory of cleaning and sanitation supplies.

• Coordinate equipment and supply needs with department leadership to ensure adequate availability and proper distribution.

• Maintain proper stock rotation and storage of cleaning and sanitation supplies.

Event and Catering Support

• Execute Banquet Event Orders (BEOs) accurately and within required timelines.

• Support dining and event operations by ensuring proper setup, equipment readiness, and cleanliness.

General Support

• Maintain adequate chemicals, cleaning supplies, and equipment in the Country Kitchen, Café, and other designated areas.

• Prepare and finalize the equipment request for catering or a special event.

• Attend required in-service training, safety meetings, and regulatory education sessions.

• Perform other related duties and special projects as assigned by the Dietary Manager, Chef Manager, Executive Sous Chef, or Executive Chef.

III. Core Competencies

• Strong communication and interpersonal skills.

• Ability to read, speak, and understand basic English.

• Working knowledge of Department of Public Health and Board of Health sanitation regulations.

• Ability to work across multiple foodservice outlets and adapt to changing operational needs.

• Strong attention to detail and problem-solving skills.

• Ability to read and execute Banquet Event Orders (BEOs).

• Demonstrated ability to train, guide, and support new employees effectively.

IV. Qualifications

• High School Diploma or equivalent required.

• Minimum of one (1) year of experience in a quality foodservice operation preferred.

• Current ServSafe Food Handler Certification required.

V. Physical Requirements (ADA)

• Ability to stand for extended periods and walk short distances throughout the workday.

• Frequent bending, stooping, reaching, and lifting of kitchen equipment and supplies.

• Ability to tolerate temperature changes when entering and exiting refrigerated and freezer areas.

• Must successfully pass a food handler’s physical examination.

Remote Type

Salary Range: