Kitchen Steward

Job Description

Kitchen Steward

  • The Steward reports to the Back of House Manager/Back of House Team Leader for the effective and
    efficient running of the Campus Catering service and is accountable to them for the successful
    performance of the Stewarding Department.
  • Create and sustain a work environment that embraces the company vision, mission and values and
    ensures fair, equitable treatment of all staff.
  • Focus on the brand essence – “A good night’s sleep means a good day’s work” in a Zero Harm
    environment through the (as yet to be defined) guest centric touch points
  • Is practiced in Stewarding procedures
  • Supports the team of highly trained, stewarding staff such that guests are consistently satisfied with the
    sanitation service
  • Knowledgeable as to the requirements of the relevant S.O.Ps (Standard Operating Procedures), to
    maintain the defined standards
  • Helps the leadership team maintain the defined standards.
  • Works with colleagues at all levels to deliver a consistent level of quality service

Qualifications for the job

  • No previous experience necessary for this role
  • Good listening skills
  • Follow/enforce company policies and procedures
  • Assume responsibility and accountability
  • Excellent safety and sanitation skills
  • Understand security requirements
  • Create courteous, friendly, professional work environment
  • Excellent communication skills

Your entitlements

Competitive Salary and Benefits
You will belong to Job Level – Grade
Your compensation and benefits are embodied in your employment contract

Position summary

The Steward shares full responsibility with the Back of House Manager/Back of House Team Leader for
maximizing the long- term operating performance of the campus, maintaining the highest professional food
quality and sanitation standards.

Duties & Responsibilities

As a Steward, your pre-opening responsibilities will be as follows:

  • The Steward enforces the highest possible cleanliness and hygiene standards in all food processing
    facilities, as well as the operating equipment.
  • Main responsibilities include dish room operations, night cleaning, back area cleaning and
    equipment maintenance and food running
  • Ensure all food holding and transport equipment are in working order
  • Check all chemical levels and inventory
  • Review the daily schedules and event orders
  • Set up stations and adhere to all sanitation guidelines
  • Assist with servery preparation and assist also in the location, movement and storage of operational
    equipment
  • Dispose all waste and garbage in accordance with prescribed policy on recycling and related
    matters
  • Monitor proper tank temperatures and chemicals
  • Complete day-end dishwasher maintenance
  • Clean all soiled items ensuring water temperature and chemical levels are always appropriate
  • Dispose of all broken items in the proper area and record all these breakages
  • Create and sustain a work environment that embraces the company’s vision, mission and values
  • Perform any other task as required by his superiors

Key Result Areas and Common Standards of Performance for all managers in the following areas:

  • Financial
  • Legal Compliance
  • Development & Training
  • Team Briefing
  • Innovation & Creativity
  • Health & Safety
  • Quality Control
  • Environment
  • Care of the Property
  • Team Contributions/meetings
  • Record keeping
  • Assigned Projects
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