Assisting the Executive Chef upon request with special projects and initiatives.Driving and maintaining the kitchen recycling program.Delivering food for banquet events and breaking down stations for the conclusion of events.Maintaining cleanliness in all back of house areas including kitchens and walk-ins.Ensuring all ware washing equipment is in working order.Ordering supplies and maintaining proper levels of inventory.Communicating daily with Executive Chef, Banquet Chef, Outlet and Banquet Managers to obtain and provide information regarding current status of daily activities without experiencing shortages or excessive inventory situations.

Managing all inventory and storage of food and beverage equipment.Creating and distributing a weekly schedule for all Stewarding Associates.Main responsibilities include dish room operations, nightly deep cleaning, back area cleaning and equipment maintenance, banquet plating and food running. This role is responsible for managing the facility’s kitchens, ensuring a clean and sanitary workplace, and supervising Stewarding Associates. The Executive Steward is a key member of the Stewarding team.

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