Chief Steward

Roles and responsibilities

Supervise day-to-day operation of 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.
• Oversees the preparation of kitchen equipment for use
• Manage the receive and storage of kitchen goods
• Oversees the cleaning and storage of kitchen equipment
• Oversee the cleaning of the premises
• Oversee the removal of waste
• Oversee the handling of kitchen linen
• Maintains a hygienic kitchen
• Cleans the kitchen and equipment
• Maintains high levels of personal hygiene for self and enforces hygiene standards for team
• Manages all functions of the Stewarding operation to achieve the optimum departmental costs
• Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation
• Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
• In-charge of inventories
• Controls and analyzes, on an on-going 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 reasonable requested.
• Flexible schedule, able to work evenings, weekends, and holidays.

Desired candidate profile

. 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, ensuring the team is available when required.
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. This includes inspecting the equipment for damage and coordinating repairs or replacements when necessary.
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. This includes overseeing the use of sanitizers and disinfectants in the kitchen and dining areas.
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.