Job Chief Steward

Job Description

Chief Steward

The Chief Steward plays a pivotal role in ensuring seamless back-of-house operations and leading the stewarding (dishwashing) team. This role offers an excellent opportunity for someone who loves to manage diverse projects—such as sustainability initiatives, inventory control, and food safety—while gaining valuable leadership experience.

The ideal candidate will thrive in a fast-paced environment, bring creative ideas to the table, and possess a drive to continuously improve processes and outcomes. This position provides a strong foundation for professional development within the industry and is a stepping stone for a career path within the food & beverage division and/or beyond.

Responsibilities and essential job functions include but are not limited to the following:

Operations Management

• Balance the operational, administrative, and stewarding team member needs, ensuring smooth day-to-day operations.
• Conduct daily inspections of all F&B areas and kitchens to ensure cleanliness and compliance with health and sanitation codes, including all food safety requirements.
• Plan and organize necessary rental equipment during high-volume periods.
• Review all banquet event orders to ensure proper setup is in place.
• Ensure all breakages and chipped items are removed from circulation, inventoried, and part of a robust breakage reduction program.

Team Leadership and Engagement

• Recruit, train, and schedule stewarding colleagues and supervisors, in collaboration with the Executive Chef.
• Promote teamwork and maintain strong collaboration between stewarding and all other departments.
• Communicate effectively with the stewarding team and other departments, both verbally and in writing, to provide clear direction.
• Foster colleague engagement by creating a positive, inclusive, and productive work environment.

Inventory & Suppliers

• Maintain accurate inventory records for dinnerware, flatware, glassware, and serviceware.
• Source, price, and present proposals for new products or large purchases to the Executive Chef and Director, Food & Beverage.
• Manage supply requisitions, chemicals, and china/glass to minimize costs and breakage.
• Maintain strong working relationships with key suppliers to ensure quality and cost-effective solutions.

Financial

• Manage monthly Stewarding labor in line with budgetary guidelines
• Assist the Executive Chef and Director, Food & Beverage in exceeding budgetary guidelines for operating expenses

Health & Safety, Sustainability

• Maintain a safe and clean work environment, ensuring all health and safety standards are met.
• Ensure team members are equipped with knowledge and tools to work safely.
• Follow and enforce all policies, procedures, and service standards.
• Champion for sustainability efforts including but not limited to waste reduction, improvement of recycling and water / energy reductions