Key Responsibilities and Required Skills for a Kitchen Steward

🎯 Role Definition

As the backbone of our culinary operations, the Kitchen Steward is a vital team member responsible for upholding the highest standards of cleanliness, sanitation, and organization within our kitchen. You will ensure our chefs and culinary staff have the meticulously cleaned equipment and sanitary environment they need to create exceptional dining experiences. This role is perfect for a detail-oriented and diligent individual who thrives in a fast-paced environment and takes immense pride in contributing to a successful, world-class team. Your work directly impacts kitchen efficiency, food safety, and the overall quality of our guest experience.

📈 Career Progression

Typical Career Path

Entry Point From:

No prior experience required
General Laborer / Warehouse Worker
Food Service Worker / Fast Food Team Member

Advancement To:

Lead Steward / Kitchen Supervisor
Prep Cook
Line Cook

Lateral Moves:

Receiving Clerk / Storeroom Attendant
Facilities Maintenance Assistant

Core Responsibilities

Primary Functions

Operate and maintain a commercial-grade dishwashing machine, expertly loading soiled dishes, glassware, and flatware, and unloading/storing clean items to support service flow.
Meticulously wash, rinse, and sanitize all pots, pans, cooking utensils, and oversized kitchen equipment by hand, strictly following the three-compartment sink method and health code standards.
Maintain the impeccable cleanliness and organization of the dishwashing area, including the dish machine, sinks, countertops, shelving, and surrounding floor surfaces.
Execute daily and scheduled deep cleaning tasks, including scrubbing kitchen floors, walk-in refrigerators, freezers, and dry storage areas to maintain a pristine and safe environment.
Manage the kitchen's waste disposal system by properly sorting and removing trash, compost, and recycling to designated outdoor receptacles and cleaning the bins.
Perform thorough cleaning of all major cooking equipment, such as ovens, grills, fryers, and ranges, as directed by the culinary leadership team and maintenance schedule.
Provide crucial support during food and supply deliveries, assisting with the unloading, verification, and proper storage of all items in their correct locations (FIFO method).
Ensure all storage areas, including chemical closets, dry stock rooms, and equipment racks, are kept organized, clean, and easily accessible for the culinary team.
Carefully handle and polish all silverware, glassware, and china to ensure they meet the highest presentation standards for our guests.
Proactively monitor, restock, and organize all cleaning supplies, paper products, and sanitation chemicals, promptly notifying a supervisor of any low inventory levels.
Consistently wipe down and sanitize all food preparation surfaces, stainless steel tables, and shelving throughout the shift to prevent cross-contamination.
Assist the culinary team with basic food preparation tasks as directed, such as washing produce, peeling vegetables, or portioning ingredients, to support kitchen workflow.
Adhere rigorously to all local health department regulations, food safety protocols (HACCP), and internal sanitation standards at all times.
Safely and accurately manage chemical dispensing stations, ensuring proper dilution of cleaning and sanitizing solutions for maximum effectiveness and team safety.
Conduct routine operational checks on the dishwashing machine, reporting any malfunctions, leaks, or performance issues to management or maintenance immediately.
Diligently set up dishwashing and pot-washing stations at the beginning of each shift and perform a complete breakdown and cleaning at the end of service.
Support banquet and special event operations by assisting with the transport of food, equipment, and serviceware to and from event locations.
Maintain clear and unobstructed walkways, emergency exits, and fire extinguisher access points throughout all back-of-house areas.
Safely handle and properly dispose of any broken glass, china, or other potential hazards according to established safety procedures.
Collaborate effectively with cooks, chefs, and front-of-house staff to ensure a smooth, efficient, and cohesive operation, especially during peak service hours.
Monitor and document dish machine water temperatures and chemical levels on a regular basis to ensure compliance with health and safety standards.
De-lime the dish machine and steam tables as needed to ensure optimal performance and longevity of the equipment.

Secondary Functions

Assist in conducting periodic inventory counts for china, glassware, silverware, and other non-food items.
Participate actively in all mandatory safety training sessions, departmental meetings, and professional development opportunities.
Provide flexible support to other back-of-house departments during periods of high demand or staffing shortages to ensure overall operational success.
Contribute to the setup and breakdown of culinary stations for special events or demonstrations.

Required Skills & Competencies

Hard Skills (Technical)

Proficient in operating commercial dishwashing machines.
Deep understanding of safe chemical handling, storage, and dilution (WHMIS or equivalent).
Knowledge of the three-compartment sink method for manual washing, rinsing, and sanitizing.
Familiarity with food safety and sanitation regulations (e.g., HACCP, ServSafe).
Ability to perform basic troubleshooting and minor maintenance on kitchen equipment.
Skill in organizing and maintaining stock levels for cleaning supplies and chemicals.
Physical capability to safely lift and move heavy items (up to 50 lbs).
Basic knife skills for assisting with food preparation tasks is a plus.

Soft Skills

Exceptional work ethic and unwavering reliability.
Ability to thrive in a high-pressure, fast-paced, and physically demanding environment.
Strong time management and organizational skills with the ability to prioritize tasks effectively.
A proactive, self-motivated attitude with the capacity to work independently with minimal supervision.
Meticulous attention to detail and a high standard for cleanliness and order.
Excellent teamwork and communication skills; able to collaborate with a diverse team.
High level of physical stamina to stand for extended periods, bend, and lift.
Adaptability and flexibility to respond to changing priorities and last-minute requests.

Education & Experience

Educational Background

Minimum Education:

No minimum education required; ability to understand and follow safety and sanitation guidelines is essential.

Preferred Education:

High School Diploma or GED.
Food Handler's Certificate or ServSafe certification.

Relevant Fields of Study:

Culinary Arts
Hospitality

Experience Requirements

Typical Experience Range: 0 - 2 years

Preferred:

6+ months of prior experience working as a steward, dishwasher, or kitchen porter in a full-service restaurant, hotel, or institutional food service environment is highly desirable.