Head Steward

At Cuisine Boulud, a premier catering company owned by Chef Daniel Boulud, we are dedicated to delivering exceptional culinary experiences. As the Head Stewarding and Receiving, you will play a crucial role in maintaining the highest standards of cleanliness, organization, and operational efficiency within our large production kitchen. Your leadership will ensure that all sanitary conditions are upheld, and that standard operating procedures (SOPs) are effectively implemented to support seamless operations.

Hours of Operation:

The kitchen of Cuisine Boulud operates most days of the week from 5am – 10pm.

Essential Responsibilities:

• Team Supervision: Lead and actively manage the stewarding team’s daily tasks, ensuring thorough cleaning and organization of:
• Kitchen and preparation areas
• Dishwashing stations
• Walk-in coolers and freezers
• Restrooms, locker rooms, and all occupied areas
• Cleaning Routines: Implement and maintain scheduled cleaning protocols, including:
• Daily dusting (surfaces, vents, ceilings)
• Routine cleaning and sanitation of ice machines
• Deep cleaning of floors, drains, walls, and kitchen equipment
• Regular inspection and maintenance of dishwashing units and refrigeration
• SOP Development: Assist in creating and refining SOPs for steward shifts covering:
• Opening and closing procedures
• Mid-shift maintenance
• Sanitation standards
• Emergency and safety protocols
• Communication Liaison: Act as the primary point of contact between the stewarding team and kitchen leadership, facilitating effective communication and workload distribution.
• Inventory Management: Oversee inventory and ordering of dry and paper goods, maintaining accurate records and ensuring stock availability.
• Equipment Maintenance: Proactively identify and report equipment issues, coordinating repairs and follow-ups as necessary.
• Quality Control: Check the quality of received items and communicate findings to the receiving team.
• Overnight Cleaning Oversight: Ensure thorough overnight cleaning of the restaurant and kitchen areas, including floors, walls, and restrooms.
• Scheduling and Payroll: Create and manage steward schedules, aligning payroll with budget requirements.

Competencies & Qualifications:

• Experience: Minimum of 2 years in a high-volume catering operation, food service establishment, or hotel environment.
• Leadership Skills: Proven ability to effectively manage a team of 5-6 stewards and 2-3 receivers.
• Knowledge Base: Strong understanding of health and safety standards, sanitation procedures, and kitchen operations.
• Technical Skills: Basic knowledge of maintenance and repair protocols for kitchen equipment.
• Organizational Abilities: Strong time management skills with the ability to prioritize multiple tasks during busy shifts.
• Physical Capability: Ability to lift up to 50 pounds and perform physically demanding tasks throughout long shifts.
• Communication Skills: Clear and effective communication in English, both written and verbal. Proficiency in Spanish or French is a plus.
• Professionalism: A positive attitude, professional demeanor, and commitment to upholding the luxury and excellence associated with Cuisine Boulud.