Executive Steward

About Us 

Chelsea Hospitality Group (CHG) is a family-owned hospitality company based in New Jersey, dedicated to creating world-class food and beverage experiences. CHG’s latest project in Morristown, NJ involves managing multiple food and beverage outlets within a sustainably built, mixed-use property. These outlets include a ground-floor restaurant, conference catering, pantry services, and pop-up concepts.  

Job Overview: 

The Executive Steward at The Morris Proper is responsible for leading and managing all stewarding activities to ensure the highest standards of cleanliness, sanitation, and organization in the kitchen and back-of-house areas. This role plays a critical part in ensuring that all dishware, utensils, and kitchen equipment are cleaned, stored, and easily accessible to the culinary team, contributing to an efficient and smooth kitchen operation. The ideal candidate will possess strong leadership skills, a thorough understanding of sanitation practices, and a commitment to maintaining a clean and organized work environment. 

What You’ll Do: 

Dishwashing & Cleaning Operations: 

• Oversee and execute the proper cleaning and sanitizing of all dishware, glassware, utensils, kitchen equipment, and surfaces. 

• Maintain a well-organized dish area, ensuring cleaning supplies and tools are readily available and properly stored. 

• Monitor dishwashing equipment, water temperature, and chemical levels to ensure effective and safe operation. 

• Follow established procedures for sorting, soaking, and washing items to uphold sanitation standards. 

Kitchen Organization & Support: 

• Ensure cleaned items are promptly and properly stored in designated locations, maintaining an organized flow of sanitized wares to the culinary team. 

• Keep kitchen floors, drains, trash, and recycling areas clean, safe, and clutter-free. 

• Communicate with the culinary team to adjust workflow as needed based on inventory levels of clean dishes, utensils, and equipment. 

• Report any equipment malfunctions, supply shortages, or operational issues to the Sous Chef or Executive Chef. 

Leadership & Training: 

• Lead, train, and supervise stewarding staff, ensuring adherence to cleaning procedures and safety protocols. 

• Provide guidance on dishwashing techniques, equipment usage, and time management to maintain efficiency and consistency. 

• Promote a positive, team-oriented environment, fostering cooperation, respect, and clear communication among staff members. 

Sanitation & Safety Compliance: 

• Comply with health department regulations, ServeSafe guidelines, and internal hygiene standards. 

• Ensure proper handling and disposal of waste, compost, and recycling, adhering to safety and sustainability measures. 

• Practice safe work habits, including the proper use of personal protective equipment (PPE) and careful handling of chemicals and hot surfaces. 

• Report any accidents, injuries, or hazardous conditions immediately to the appropriate supervisor. 

Additional Responsibilities: 

• Assist with light prep tasks (e.g., peeling, basic chopping) when dishwashing duties allow. 

• Participate in scheduled inventory counts and maintain accurate records of cleaning supplies and dishware. 

• Attend staff meetings, training sessions, and other events as needed. 

• Perform additional tasks and responsibilities as directed by the Sous Chef, Executive Chef, or management team to support the overall success of the operation. 

Requirements

What We Need From You: 

• Proven experience in kitchen or related stewarding roles, with at least 3 years of relevant experience. 

• Strong knowledge of dishwashing, cleaning, and sanitation techniques in a fast-paced kitchen environment. 

• Ability to lead, train, and motivate a team to ensure a high standard of cleanliness and efficiency. 

• Effective verbal and written communication skills. 

• Ability to make decisions and take initiative in maintaining a safe and organized work environment. 

• Flexibility to work weekends and holidays, as required. 

Minimum Education, Experience, & Physical Requirements: 

• A minimum of 3 years of kitchen experience in restaurant or catering settings. 

• ServeSafe certification required or the ability to obtain within 30 days of hire.