Chief Steward

1. Assists in the Supervision of Stewarding employees’ facilities, operations and costs. 2. Controls the following on an ongoing basis:- Quality levels of products and services. Operation costs. Sanitation, cleanliness and hygiene. 3. Assists the Executive Chef in establishing and maintaining such systems and methods as are necessary to supply all outlets and production areas with clean, correct and timely, mis-en-place, minimize costs by reducing breakage, loss and excessive chemical usage and appropriate staffing levels. 4. Establishes and maintains effective employee relations. 5. Conducts under the guidance of the Training Manager, such functions as employee orientation, coaching, Performance Appraisals to ensure appropriate staffing and productivity.