Position Overview:
The Stewarding Supervisor is responsible for overseeing the cleanliness, sanitation, and maintenance of all kitchen and dining equipment, ensuring a smooth and efficient operation in the industrial catering setting. This role ensures that all dishwashing, cleaning, and inventory tasks are carried out in compliance with food safety standards, as well as overseeing the daily activities of the stewarding team. The Stewarding Supervisor is key to maintaining high standards of hygiene and supporting kitchen operations to deliver quality service.
Key Responsibilities:
1. Supervision of Stewarding Team:
o Lead, train, and supervise the stewarding team to ensure they perform their duties efficiently and in accordance with company standards.
o Assign tasks and responsibilities to stewards, ensuring all areas (kitchen, dining, storage, and workspaces) are cleaned and maintained according to safety and cleanliness standards.
o Ensure team members are motivated, trained on proper cleaning procedures, and aware of safety protocols.
o Provide guidance and coaching to stewarding staff to improve their performance and skills.
2. Cleaning & Sanitation:
o Oversee the cleaning of kitchen equipment, utensils, and service ware, ensuring compliance with food safety and hygiene regulations.
o Ensure that all kitchen and dining areas are sanitized regularly, including floors, walls, sinks, and surfaces.
o Ensure cleaning schedules are adhered to, with daily, weekly, and monthly tasks completed on time.
o Monitor cleaning procedures, ensuring the appropriate cleaning agents and techniques are used for various types of equipment and surfaces.
3. Dishwashing & Equipment Management:
o Supervise the dishwashing operation, ensuring that all pots, pans, plates, glasses, and other kitchen equipment are cleaned, sanitized, and stored appropriately.
o Ensure the efficient operation of dishwashing machines and that they are maintained in proper working condition.
o Maintain stock of cleaning agents, detergents, and equipment, ensuring items are ordered in a timely manner to avoid shortages.
o Coordinate with the kitchen team to ensure clean and readily available equipment for meal preparation.
4. Inventory Control:
o Assist with the inventory management of kitchen and dining supplies, including dishwashing chemicals, cleaning materials, and equipment.
o Ensure that cleaning materials and supplies are stocked, ordered, and stored properly.
o Perform regular stock checks, report shortages or issues to management, and track supplies to prevent waste or overstocking.
5. Health & Safety Compliance:
o Ensure that all health and safety regulations are followed, including safe handling and storage of cleaning chemicals and materials.
o Oversee the proper disposal of waste and maintain waste management protocols, ensuring compliance with environmental and hygiene standards.
o Regularly check that all staff are wearing appropriate safety gear (gloves, aprons, etc.) and following personal hygiene protocols.
o Ensure that all equipment, including dishwashers, ovens, and cooking appliances, are in good working condition and are regularly cleaned and maintained to meet safety standards.
6. Team Management & Scheduling:
o Create and maintain the stewarding staff schedule, ensuring the kitchen and dining areas are properly staffed during peak hours.
o Monitor stewarding team performance, providing feedback and corrective actions when needed.
o Conduct regular team meetings to discuss performance, expectations, and areas for improvement.
o Provide support and coverage as needed to ensure the smooth running of daily operations.
7. Collaboration with Kitchen and Service Teams:
o Collaborate with kitchen and service staff to ensure smooth communication regarding cleaning, equipment needs, and any operational challenges.
o Coordinate with chefs and servers to ensure that clean service ware, cooking utensils, and other kitchen tools are readily available for meal preparation and service.
o Communicate any maintenance or repair needs of kitchen equipment to management or the relevant departments.
8. Maintenance of Stewarding Area:
o Oversee the cleanliness and organization of the stewarding area, ensuring that it is kept clean and free of any hazards.
o Ensure proper handling of dishwashing machines and equipment, arranging for repairs or maintenance when necessary.
o Regularly inspect storage areas for cleaning supplies and equipment, ensuring they are organized, clean, and safe.
9. Training & Development:
o Train stewarding staff on proper cleaning techniques, safety protocols, and the use of cleaning materials and equipment.
o Monitor the development of the team, identifying areas for skill improvement and providing guidance and support to improve performance.
o Keep the team updated on new products, cleaning techniques, or policies that affect the stewarding department.