• Assist in supervising and coordinating the activities of stewards and team members, including dishwashing, ware washing, and kitchen equipment clean-up. • Help complete quarterly inventories of China, silverware, glassware, small wares, and equipment, maintaining an updated spreadsheet with values and recorded losses. • Report equipment shortages and assist with requisitions for replacements. • Support the preparation and transportation of kitchen equipment for banquets and events. • Work with the banquet steward on event logistics, including pulling, delivering, running, and bussing, while ensuring the Back of House remains clean, safe, and organized. • Inspect kitchen areas, workrooms, machinery, tools, and equipment for cleanliness and organization. • Take responsibility for kitchen operations in the absence of the Executive Chef. • Assist with completing applicable paperwork and interacting directly with staff for cleaning and setup tasks. • Aid in managing the overall direction, coordination, and evaluation of the unit. • Carry out responsibilities in alignment with organizational policies and applicable laws. • Plan, assign, and direct work, and assist in training employees. • Address and resolve complaints and issues promptly. Can be trusted to act in a manner that is truthful and values direct, honest communication at all levels of the organization • Strong interpersonal skills; can effectively communicate and relate to all levels within and outside the organization; creates and builds positive and productive relationships • Responds quickly and effectively to changing trends and circumstances; embraces change and welcomes fresh perspectives; learns from past mistakes and adjusts accordingly • Ability to manage appropriate steps to get projects completed; has strong abilities to organize people and processes; can create a plan for resourceful workflow