Job Summary

Kitchen Steward Responsibilities

• Operate dishwashers to clean dishes, glassware, flatware, pots, and pans.
• Sanitize and wash dishes and other items by hand as required.
• Scour pots and pans and clean and polish silverware.
• Use manual and electrical appliances to clean, peel, slice, and trim foodstuffs.
• Wash, peel, and cut vegetables and fruit as directed.
• Clean and sanitize kitchen work surfaces, cupboards, storage areas, appliances, and equipment.
• Remove kitchen garbage and recycling and ensure waste is disposed of properly.
• Handle, store, and use cleaning products safely and in accordance with WHMIS standards.
• Sweep, mop, and maintain cleanliness of kitchen floors and work areas.
• Load and unload bus pans and trays.
• Replenish condiments and other supplies in service and preparation areas.
• Support kitchen operations and assist culinary staff as required.
• Perform other related duties as assigned.

Receiving and Inventory Responsibilities

• Receive and inspect incoming shipments to ensure accuracy and quality of products received.
• Check deliveries for damages, shortages, or discrepancies and promptly communicate issues to the appropriate department manager.
• Unpack, label, organize, and distribute inventory to designated storage locations and departments throughout the Club.
• Ensure invoices, packing slips, and receiving documentation are accurately processed and provided to the appropriate personnel.
• Assist the Executive Chef with weekly ordering processes using the Club's centralized order guide.
• Maintain organized, clean, and properly stocked storage areas, refrigerators, freezers, and dry storage locations.
• Rotate inventory using First-In, First-Out (FIFO) procedures and monitor product quality and expiration dates.
• Assist with inventory counts and stock monitoring as required.
• Identify and communicate low stock levels, shortages, or receiving concerns to management.
• Support continuous improvement initiatives related to inventory control, storage organization, and operational efficiency.

Education and Experience

• Solid written and verbal communication skills.
• Ability to safely lift and carry up to 50 lbs on a regular basis.
• Strong organizational and time management skills.
• Ability to work independently and prioritize multiple tasks in a fast-paced environment.
• Strong attention to detail when receiving, inspecting, and storing products.
• Effective communication skills and the ability to work collaboratively with multiple departments.
• Basic computer skills and experience with inventory or purchasing systems are considered an asset.
• Knowledge of food safety, sanitation practices, and FIFO inventory procedures is considered an asset.
• A passion for process improvement, problem-solving, and operational efficiency.

Qualifications

•  Previous experience in a kitchen, stewarding, receiving, warehouse, inventory, or food service environment is considered an asset.
• Experience handling deliveries, inventory control, or stock management is considered an asset.

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