Executive Steward | Job Descriptions | CookingDistrict.com
Job Descriptions

Executive Steward

Reports to
Executive chef
Job Summary
Responsible for all back-of-house (BOH) operations, excluding actual food production, and ordering and overseeing all beverage ordering. Must independently manage his/her department efficiently and cost-effectively. Must work closely with executive chef to promote company mission, culture and philosophy.
  • Three to four years of experience managing a stewarding department or equivalent in similar business.
  • Ability to work in a fast-paced environment.
  • New York State Food Handler’s Certification or related food safety training knowledge preferred.
  • Technical knowledge, with the ability to operate, repair and maintain BOH equipment.
  • Strong attention to detail to ensure that company standards of quality are maintained.
  • Ability to effectively solve problems.
  • Knowledge of Excel and Word is required.
  • Ability to effectively communicate with staff in both English and Spanish languages.
  • Ability to communicate effectively with associates, management, clients and vendors if necessary.
  • Ablity to work flexible schedule to accommodate business levels.
Human Resources
  • Hire, coach, counsel and conduct performance evaluations of staff.
  • Develop, train and mentor staff and act as a resource to them.
  • Recommend or conduct disciplinary action, including termination of stewarding team as necessary according to company standards.
  • Monitor staffing levels to minimize cost and increase productivity. Recommend staffing needs according to business levels.
  • Create weekly labor schedules for warewashers and stewards, maintaining labor costs and budgets.
  • Conduct monthly departmental meetings.
  • Implement, maintain and monitor department standard operating procedures and develop new as needed.
  • Oversee set-up, breakdown and maintenance of associate cafeteria.
  • Open and close BOH (when necessary).
  • Responsible for the organization, cleaning, sanitation standards and consistent maintenance of all BOH areas, including kitchen, satellite pantries, storage areas, loading dock and parking lot.
  • Responsible for managing all kitchen equipment maintenance and repairs.
  • Order off-site equipment as necessary, following proper purchasing standards.
  • Requisition BOH and FOH equipment for events; work closely with event managers to ensure standards are being followed before, during and after events.
  • Responsible for outside service contracts/contacts kitchen equipment, ansel inspection, hood cleaning, fire extinguishers, grease traps, etc.
  • Maintenance, cleanliness, sanitation and upkeep of all BOH storage areas.
  • Manage efficient flow of activity in the kitchen during production and during events.
Purchasing / Receiving
  • Big 4 and buffet table top equipment: Maintenance, inventories and purchase needs.
  • Responsible for direct operating costs for Big 4, cleaning, paper supplies and BOH linen, in addition to maintenance and repairs.
  • Oversee and implement proper receiving procedures for direct operating supplies and table top.
  • Inventory, purchasing and storage of paper and cleaning supplies.
  • Inventory, ordering and storage of all BOH linen.
Health and Safety
  • Ensure proper kitchen sanitation is maintained according to company and health standards.
  • Implement and maintain NY Department of Health requirements and ordinances.
  • Create, update and maintain full material safety data sheet (MSDS) book. Conduct training as necessary.
General Responsibilities
  • Travel as necessary to different locations on and off premises.
  • Perform all reasonable requests from the management team.
  • Attend and participate in all scheduled meetings and training sessions.
  • Know and follow all company emergency and safety procedures.
  • Direct associates in completion of tasks as designated by assignment sheets and/or needs.
  • Always practice company culture.
  • Protect assets of the property.
  • Maintain professional appearance and behavior when in contact with guests and associates.
  • Follow policies and procedures in training manuals and associate handbook.
  • Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.
  • Regular attendance in conformance with the company standards, which may be revised from time to time, is essential to the successful performance of this position.
Executive Steward.doc