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We Are Hiring! The Sprout is seeking a dedicated Kitchen Steward to join our team. This role involves operating commercial dishwashers, hand-washing heavy cookware, inspecting clean items, cleaning floors and walls, sanitizing food prep surfaces, performing scheduled deep-cleaning tasks, managing commercial grease disposal, maintaining sorting stations, emptying trash bins, stocking the line, organizing storage rooms, preventing breakage, performing basic prep work, and thawing/fetching food items.
Job Summary
- Type: full-time
- Location: Harare
- Category: Food & Beverage
- Closing Date: 2026-09-12
Key Responsibilities
- Operate commercial dishwashers: Load, monitor, and unload industrial ware washing machines according to standard safety temperatures.
- Hand-wash heavy cookware: Scrub large pots, pans, baking sheets, and delicate kitchen utensils by hand using designated soap, water, and chemical sanitizing sinks.
- Inspect clean items: Ensure all plates, glasses, and silverware are free of spots, food residue, and chips before redistribution.
- Clean floors and walls: Sweep, squeegee, and mop kitchen floors frequently to keep them dry, non-slippery, and free of food debris.
- Sanitize food prep surfaces: Wash and disinfect preparation tables, cutting boards, and stainless-steel lines between service shifts.
- Perform scheduled deep-cleaning: Disassemble and deep-clean heavy appliances like ovens, grills, exhaust hoods, vents, walk-in freezers, and storage shelves.
- Empty trash bins: Collect garbage and recycle from workstations throughout the day and transport it safely to outside dumpsters or compactors.
- Manage commercial grease: Safely dispose of used cooking oil and empty kitchen grease traps according to environmental safety standards.
- Maintaining sorting stations: Keep trash cans clean, lined with fresh bags, and separated according to organic waste, plastics, or glass recycling protocols.
- Stock the line: Transport clean plates, pans, and tools back to their specific cook stations to ensure chefs never run out of supplies mid-service.
- Organize storage rooms: Place dry goods, chemical supplies, and frozen foods into their designated inventory areas using proper “First-In, First-Out” (FIFO) practices.
- Prevent breakage: Handle all restaurant china, glass, and silver with care to minimize operational loss, damage, and financial waste.
- Basic prep work: Wash, peel, chop, or slice fruits and vegetables to support the line cooks during peak dining hours.
- Thaw and fetch food items: Retrieve requested cuts of meat, seafood, or frozen inventory from storage units using carts or trolleys.
Requirements
- Operate commercial dishwashers: Load, monitor, and unload industrial ware washing machines according to standard safety temperatures.
- Hand-wash heavy cookware: Scrub large pots, pans, baking sheets, and delicate kitchen utensils by hand using designated soap, water, and chemical sanitizing sinks.
- Inspect clean items: Ensure all plates, glasses, and silverware are free of spots, food residue, and chips before redistribution.
- Clean floors and walls: Sweep, squeegee, and mop kitchen floors frequently to keep them dry, non-slippery, and free of food debris.
- Sanitize food prep surfaces: Wash and disinfect preparation tables, cutting boards, and stainless-steel lines between service shifts.
- Perform scheduled deep-cleaning: Disassemble and deep-clean heavy appliances like ovens, grills, exhaust hoods, vents, walk-in freezers, and storage shelves.
- Empty trash bins: Collect garbage and recycle from workstations throughout the day and transport it safely to outside dumpsters or compactors.
- Manage commercial grease: Safely dispose of used cooking oil and empty kitchen grease traps according to environmental safety standards.
- Maintaining sorting stations: Keep trash cans clean, lined with fresh bags, and separated according to organic waste, plastics, or glass recycling protocols.
- Stock the line: Transport clean plates, pans, and tools back to their specific cook stations to ensure chefs never run out of supplies mid-service.
- Organize storage rooms: Place dry goods, chemical supplies, and frozen foods into their designated inventory areas using proper “First-In, First-Out” (FIFO) practices.
- Prevent breakage: Handle all restaurant china, glass, and silver with care to minimize operational loss, damage, and financial waste.
- Basic prep work: Wash, peel, chop, or slice fruits and vegetables to support the line cooks during peak dining hours.
- Thaw and fetch food items: Retrieve requested cuts of meat, seafood, or frozen inventory from storage units using carts or trolleys.
How to Apply
Phone: +263 781 455 753
About the Company
The Sprout Fund is a non-profit organization dedicated to funding various programs designed to increase civic engagement in Pittsburgh, Pennsylvania.
Website: https://thesprout.co.zw/
Frequently Asked Questions
What qualifications or certifications are typically required for a Kitchen Steward role in Zimbabwe?
A Grade 7 or Ordinary Level certificate is usually the minimum academic requirement, though many employers prefer candidates with hospitality or food service training from institutions like ZIMSEC-accredited colleges or vocational centres. Certifications in basic food hygiene (e.g., from the Ministry of Health and Child Care or local health authorities) are increasingly expected and may be provided on-the-job.
What does a typical day look like for a Kitchen Steward at a Zimbabwean F&B establishment like 'The Sprout'?
Daily duties include washing dishes, sanitising kitchen equipment, restocking supplies, maintaining cleanliness in dishwashing areas and storage zones, and supporting chefs with prep tasks as needed. Punctuality, physical stamina, and adherence to strict hygiene protocols — aligned with Zimbabwe’s Public Health Act — are consistently emphasised by employers.
How does workplace culture and expectations differ for Kitchen Stewards in Zimbabwe compared to other countries?
Respect for hierarchy, clear communication with supervisors, and willingness to assist across departments are highly valued, reflecting broader Zimbabwean workplace norms. Employers also expect reliability and consistency, especially given frequent staffing constraints in local F&B operations, and may assess attitude and work ethic closely during interviews.
What career progression opportunities exist for Kitchen Stewards in Zimbabwe’s food and beverage sector?
With experience and additional short courses (e.g., in food safety or supervisory skills), stewards can advance to roles such as Senior Steward, Dishwashing Supervisor, or transition into commis cook or kitchen assistant positions. Some pursue further certification through ZIMCHE-recognised programmes to enter formal culinary training or hospitality management pathways.
What benefits — like leave, medical aid, or pension — are commonly offered to Kitchen Stewards in Zimbabwe?
Formal employers typically provide 22 days of annual leave and sick leave as per the Labour Act, though coverage varies between registered and informal setups. Medical aid is uncommon at entry level but may be offered by larger establishments; pension contributions are rare unless employed under a formal contract with a company registered for NSSA contributions.
How should I apply for a Kitchen Steward role in Zimbabwe, and what do employers specifically look for?
Applications are usually submitted in person or via WhatsApp/email with a simple CV highlighting reliability, hygiene awareness, and any relevant experience — references from previous employers carry strong weight. Employers prioritise honesty, neat appearance, basic English literacy, and evidence of consistent attendance, often verifying references before shortlisting.