Steward-Chief

About the role

The Steward‑Chief oversees daily kitchen utility operations, ensuring smooth dishroom, night cleaning, back‑dock, banquet plating and food‑running activities. Reporting to senior management, this role balances staff supervision, inventory control and compliance with food safety standards.

Key responsibilities

• Manage day‑to‑day kitchen utility tasks, including dishroom operations, night cleaning, and back‑dock maintenance.
• Supervise non‑cooking staff such as dishwashers and kitchen helpers, ensuring proper use of equipment and adherence to loss‑prevention policies.
• Control inventories of food, china, glass, silver, smallware and liquor; conduct regular counts and report shortages.
• Inspect supplies, equipment and work areas to guarantee efficiency and compliance with sanitation regulations.
• Coordinate scheduling of events, programs and staff shifts, and ensure all food‑holding and transport equipment is operational.

Required profile

• High school diploma or GED with at least 4 years of experience in procurement, food‑and‑beverage, culinary or related fields; OR a 2‑year degree in Hotel/Restaurant Management, Hospitality, Business Administration or related field with 2 years of relevant experience.
• Demonstrated ability to lead a kitchen team, enforce cleaning routines, and maintain compliance with applicable laws and food‑handling standards.