Kitchen Steward

Role Overview

This role is the operational backbone of the kitchen, ensuring every plate, glass, and utensil is spotless and ready for service. Day to day, you will manage the dishwashing stations, maintain sanitation standards, and handle waste removal so that cooks and servers can focus on delivering great food and guest experiences. Your attention to hygiene directly affects food safety and the overall efficiency of the kitchen team.

Key Responsibilities

• Operate and break down dish machines at appropriate intervals to clean all internal components; change water and empty debris baskets hourly.
• Monitor chemical levels for dish machines and three-compartment sinks, restocking soap products and ensuring sanitizer test strips are available.
• Keep the three-compartment sink setup compliant by refreshing wash, rinse, and sanitizer water at least once per hour.
• Remove trash and recycling at scheduled times or as needed during service, and maintain the slop sink and receiving area.
• Organise soiled tables so dirty items have a clear landing spot, and keep soaking basins clean and fresh throughout the shift.
• Maintain cleanliness and organisation of dish stations, glass rack storage, and shelves above sinks.
• Receive and store non‑food and beverage orders, break down boxes, and ensure back‑of‑house areas stay tidy.
• Complete all opening and closing duties as assigned by supervisors, including stocking hand sinks with soap and towels.

Requirements & Qualifications

• Prior experience in kitchen stewarding, dishwashing, or a food‑service hygiene role is preferred.
• Familiarity with food safety standards, cleaning procedures, and proper use of chemicals.
• Able to work efficiently in a fast‑paced kitchen setting, handling multiple tasks simultaneously.
• Physically capable of standing, bending, lifting (up to 20 lbs), and performing repetitive motions throughout the shift.
• Strong attention to detail and a sense of ownership over cleanliness and organisation.
• Team‑focused attitude with a positive, cooperative approach when working alongside cooks, servers, and supervisors.