Executive Steward

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Executive Steward oversees staff responsible for the cleanliness of the kitchen(s) or other food preparation areas. Assists in cleaning equipment or food preparation areas as needed. Being an Executive Steward is responsible for inventory control and kitchen equipment, item management. Ensures compliance with federal, state, and local food safety regulations. Additionally, Executive Steward requires a high school diploma. Typically reports to a manager. The Executive Steward supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be an Executive Steward typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes.