Chief Steward
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Key skills for this role
About the Role
Marriott International seeks a Chief Steward to manage daily kitchen utility operations and staff at JW Marriott in Doha. The role oversees dish room operations, night cleaning, banquet plating, and food running, while supervising kitchen employees.
Key Skills for This Role
Responsibilities
- Manage daily kitchen utility operations including dish room, night cleaning, back dock cleaning, banquet plating, and food running
- Supervise kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers)
- Order and manage supplies, conduct china/glass/silver inventories, and control inventories of food, equipment, smallware, and liquor
- Ensure compliance with food handling and sanitation standards, and enforce proper cleaning routines
- Lead kitchen team, provide guidance, recruit, train, and manage employee performance
Requirements
- High school diploma or GED; 4 years experience in procurement, food and beverage, culinary, or related professional area
- OR 2 year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in procurement, food and beverage, culinary, or related professional area
Full Job Posting
JOB SUMMARY
- Manages the daily kitchen utility operations and staff.
- Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running.
- Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.).
- Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
CANDIDATE PROFILE
- High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.
- OR 2 year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.
CORE WORK ACTIVITIES
- Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
- Schedules events, programs, and activities, as well as the work of others.
- Monitors the inflow of ordered materials and the maintenance of current materials.
- Conducts china, glass and silver inventories.
- Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
- Investigates reports and follows up on employee accidents.
- Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
- Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
- Enforces proper cleaning routines for serviceware, equipment, floors, etc.
- Enforces proper use and cleaning of all dish room machinery.
- Ensures all food holding and transport equipment is in working order.
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