Lead Steward: Kitchen Hygiene Leader

Aramark Corporation; Seattle, Northern (WA, KY); Hybrid; USD 73,726,000 - 76,305,000; Full time

Job summary

The Lead Steward at Aramark Corporation is responsible for the maintenance and cleanliness of dishes, serve ware, equipment, and related stewarding areas, with oversight or delegation of duties where needed.

This role supports guest satisfaction by upholding sanitation standards, training staff, and ensuring equipment is clean and functional. It requires flexibility to work long hours, weekends, and holidays as event-driven business needs arise.

Qualifications

• Demonstrates an understanding of basic sanitation procedures.
• Must be able to follow basic safety procedures due to exposure to hazardous chemicals.
• Must be available to work flexible hours including evenings and weekends.

Responsibilities

• Schedules and assigns daily work assignments and oversees the completion of tasks.
• Trains and guides staff on job duties and procedures.
• Ensure guest satisfaction by maintaining all dishes, pots, pans, silverware, glasses, equipment, and kitchen utensils are cleaned and sanitized.
• Maintains dishwashing station, three compartment sink and related areas cleaned.
• Ensures equipment is clean and in working condition; reports any issues to management.
• Performs other light maintenance and custodial tasks.
• Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including proper food safety and sanitation.
• Ensures security of company assets.
• Other duties and tasks as assigned by manager.

Skills

Leads teams

Punctual

Flexible hours

Supervisory experience

Sanitation procedures

Safety procedures

Evenings and weekends

Standing/walking

Lifting up to 50 lbs

Washington State Food Worker card

Job description

The Lead Steward at Aramark Corporation is responsible for the maintenance and cleanliness of dishes, serve ware, equipment, and related stewarding areas, with oversight or delegation of duties where needed.

This role supports guest satisfaction by upholding sanitation standards, training staff, and ensuring equipment is clean and functional. It requires flexibility to work long hours, weekends, and holidays as event-driven business needs arise.