Chief Steward

Roles and Responsibilities

Supervise day-to-day operation of the stewarding department. Responsible for total maintenance and sanitation in all food production service areas. Control storeroom orders and issue all china, silver, and glass. Ensure all food and beverage outlets have sufficient equipment to perform adequately.

A little taste of your day-to-day:

Every day is different, but you’ll mostly be:

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
• Oversee the preparation of kitchen equipment for use.
• Manage the receipt and storage of kitchen goods.
• Oversee the cleaning and storage of kitchen equipment.
• Oversee the cleaning of the premises.
• Oversee the removal of waste.
• Oversee the handling of kitchen linen.
• Maintain a hygienic kitchen.
• Clean the kitchen and equipment.
• Maintain high levels of personal hygiene for self and enforce hygiene standards for team.
• Manage all functions of the Stewarding operation to achieve the optimum departmental costs.
• Manage all functions of the Stewarding operation to achieve the optimum quality level of sanitation.
• Determine the minimum and maximum stocks and control the par-stocks of all material and equipment.
• In-charge of inventories.
• Control and analyze, on an ongoing basis, the level of the following:
  • Costs of Breakage.
  • Quality of support provided to other sections.
  • Condition and cleanliness of facilities and equipment.

What We Need From You:

• Minimum 3 years of experience in a high-volume restaurant or hotel preferred.
• Proven experience in a similar supervisory role.
• High school diploma or equivalent education.
• Carrying or lifting items weighing up to 50 pounds.
• Strong knowledge of kitchen operations, hygiene standards, and safety regulations.
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and multitasking abilities.
• Ability to work in a fast-paced environment.
• Knowledge of inventory management and ordering processes.
• Attention to detail and a commitment to delivering exceptional service.
• Willingness to assist in other areas when necessary and reasonably requested.
• Flexible schedule, able to work evenings, weekends, and holidays.

Desired Candidate Profile

1. Supervising the Stewarding Team:
Team Management: Overseeing a team of stewards or dishwashers, assigning tasks, and ensuring that work is completed efficiently and according to standards.
Training and Development: Providing training to new staff on proper cleaning procedures, safety protocols, and kitchen equipment usage. Encouraging staff development and performance improvement.
Scheduling: Creating staff schedules to ensure adequate coverage during peak and off-peak hours.
2. Kitchen and Dining Area Cleanliness:
Dishwashing and Sanitizing: Ensuring that all kitchen utensils, equipment, and dishes are cleaned, sanitized, and stored properly. This includes overseeing the washing of pots, pans, plates, glasses, and cutlery.
Cleaning Equipment: Ensuring that dishwashing machines, sinks, and other cleaning equipment are properly maintained and functioning.
Kitchen Hygiene: Supervising the cleanliness of the kitchen environment, including floors, countertops, equipment, and storage areas, ensuring all areas are free of debris and are sanitized regularly.
Dining Area Maintenance: Overseeing the cleanliness of dining areas, including tables, chairs, and any other customer-facing areas.
3. Inventory Management:
Cleaning Supplies: Monitoring the inventory of cleaning supplies and detergents. The Stewarding Supervisor ensures that supplies are stocked and that orders are placed in a timely manner.
Equipment Inventory: Keeping track of kitchen tools, dishware, glassware, and utensils, ensuring they are in good condition and available when needed.
Stock Rotation: Ensuring the proper rotation of cleaning supplies and kitchen utensils to avoid waste and ensure efficiency.
4. Health and Safety Compliance:
Food Safety Standards: Ensuring all cleaning and sanitization procedures meet local health regulations and food safety standards.
Hygiene Protocols: Supervising hygiene practices among the team, ensuring that all staff are following proper handwashing and sanitation procedures.
PPE Use: Ensuring that all stewards wear proper personal protective equipment (PPE), such as gloves and aprons, during cleaning tasks to maintain safety and hygiene.