The Steward is responsible for maintaining a clean, sanitary, and organized environment in all kitchen and back‑of‑house areas. This includes dish stations, equipment, storage areas, and banquet support. The role supports Stewarding Supervisors and Leads with daily assignments and ensures all sanitation, safety, and operational standards are upheld. Attention to detail, teamwork, and a commitment to exceptional service are essential.

Maintain cleanliness and organization of all kitchen areas, equipment, and workstations.
Clean and properly store all pots, pans, China, glassware, silverware, and kitchen tools.
Maintain a work pace that supports business demands and ensures timely replenishment of supplies.
Operate dishwashing and cleaning equipment safely and as directed.
Assist team members and follow direction from supervisors and leads.
Provide clear and courteous assistance to guests during emergencies as instructed by management or security.
Deliver exceptional customer service by communicating in a pleasant, professional manner at all times.
Wash floor mats, speed racks, dollies, kettles, roasting pans, and other kitchen equipment.
Sweep, mop, and maintain cleanliness of floors and back‑of‑house hallways.
Restock buffet lines with ice, China, flatware, and glassware as needed.
Polish silver equipment as directed.
Empty trash cans and maintain cleanliness of the loading dock area.
Clean walk‑ins, freezers, reach‑ins, and storage areas.
Assist with banquet dish‑ups as needed.
Follow all Health Department, sanitation, and safety regulations.
Inspect work upon completion to ensure quality and avoid deficiencies.

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