A professional who supervises kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service. Respnsibilities include:

• Assigns kitchen helper and other noncooking employees to such activities as dishwashing and silver cleaning.
• Inspects kitchens, workrooms, and equipment for cleanliness and order.
• Hires and discharges employees, and posts time and production records.
• Observes and evaluates employees' performance to devise methods for improving efficiency and guard against theft and wastage.
• Takes inventories of china, silverware, and glassware.
• Reports shortages and requisitions replacement of equipment from steward/stewardess or purchasing agent.
• May be working supervisor in establishments employing an executive chef, who devotes full time to supervising kitchen employees.
• May be designated according to area of work as Pantry Steward/Stewardess.