Steward Daily Responsibilities Outline
Qualities of a Steward:

- Maintains positive environment
- Lead by example
- Willing to rise to a challenge
- Attention to detail
- Kitchen organization
- Sense of urgency/ YOU set the pace
- Integrity when no one is watching
AM and PM responsibilities
Set Up
 Set up dishwasher and sinks.
o Check chemical levels
o Set up a landing zone for clean dishes. Use a clean and sanitized cart to transport dishes.
 Check hand sinks: paper towel & soap levels, replenish as needed
Primary Tasks: Dishes are #1 priority.
 Please make sure dishes are dry before putting them away.
o Large pots and pans: go through 3 compartment sink
1. Wash with hot water and soap
2. Rinse with hot water
3. Sanitize with cold water for at least 15 seconds

Secondary Tasks
 Every 2 hours do a sweep of the kitchen, hotline, restrooms and entry hallway to the kitchen.
 Check restrooms and make sure restrooms are clean. Check restroom walls and sinks.
 Trash more than halfway full + cardboard boxes go out at 10:30 am, 2:30pm, 5:30pm, 8pm.
 Help put away orders and keep the kitchen clean.

Breakdown
 AM: make sure the area is clear of dishes and all sinks are clean before leaving for the day.
 Clear all drains and filters.
 8pm the kitchen starts to breakdown. This means you will get busier. Try to be fully caught up at this point to have a smooth shift.
 Double check ALL cast iron pans and make sure they are wiped out with oil.
 Wipe down dish machine, walls, front of sinks.
 Organize cubbies and chemical area.
 Clear all debris from drains and filters.

Steward Daily Responsibilities Outline
Qualities of a Steward:

- Maintains positive environment
- Lead by example
- Willing to rise to a challenge
- Attention to detail
- Kitchen organization
- Sense of urgency/ YOU set the pace
- Integrity when no one is watching
AM and PM responsibilities
Set Up
 Set up dishwasher and sinks.
o Check chemical levels
o Set up a landing zone for clean dishes. Use a clean and sanitized cart to transport dishes.
 Check hand sinks: paper towel & soap levels, replenish as needed
Primary Tasks: Dishes are #1 priority.
 Please make sure dishes are dry before putting them away.
o Large pots and pans: go through 3 compartment sink
1. Wash with hot water and soap
2. Rinse with hot water
3. Sanitize with cold water for at least 15 seconds

Secondary Tasks
 Every 2 hours do a sweep of the kitchen, hotline, restrooms and entry hallway to the kitchen.
 Check restrooms and make sure restrooms are clean. Check restroom walls and sinks.
 Trash more than halfway full + cardboard boxes go out at 10:30 am, 2:30pm, 5:30pm, 8pm.
 Help put away orders and keep the kitchen clean.

Breakdown
 AM: make sure the area is clear of dishes and all sinks are clean before leaving for the day.
 Clear all drains and filters.
 8pm the kitchen starts to breakdown. This means you will get busier. Try to be fully caught up at this point to have a smooth shift.
 Double check ALL cast iron pans and make sure they are wiped out with oil.
 Wipe down dish machine, walls, front of sinks.
 Organize cubbies and chemical area.
 Clear all debris from drains and filters.