Chief Steward

Role overview

Key responsibilities

• Develop schedules, manage time allocation, coordinate vacation planning, and oversee overtime administration.
• Train staff on hygiene, safety, and specialized equipment operation.
• Monitor HACCP, sanitation, health, and safety compliance.
• Oversee kitchen and back-of-house cleaning, maintenance, and waste disposal.
• Manage procurement, stock levels, equipment inventories, and vendor relationships.
• Prepare budgets, control operational costs, and produce monthly performance reports.
• Coordinate with hotel departments and support banquets, special events, and VIP services.
• Build a supportive team culture and promote staff development.

Qualifications

• Minimum 2–3 years of supervisory or management experience in stewarding, food service, or hospitality operations.
• Knowledge of HACCP principles, health and safety regulations, and food service sanitation standards.
• Experience with vendor management, procurement, budgets, inventory control, cost analysis, and financial reporting.
• Ability to prioritize, work independently, make sound decisions, and perform under pressure.
• Willingness to work flexible hours, including evenings and weekends.

Required certifications

• HACCP certification is required.
• Health and Safety certification is required.
• Food safety training certification is required.

Company information