Chief Steward

• Manages daily kitchen stewarding utility operations and stewarding team.
• Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running.
• Strives to continually improve guest and employee satisfaction while maintaining the operating budget. Perform other job related duties upon the request of management.
• 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 to ensure efficient and proper service.
• Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.
• Follow up on HACCP rules and pay utmost attention to hygiene and cleanliness.

• High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.

• 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.
• A minimum of 1-3 years of relevant work experience
• Fluent in English

• Comfortable, pleasant, modern working environment
• Outstanding benefits package (13th-month salary, free staff meals, Marriott discounts, AYCM, holiday gifts, etc.)
• Professional and people-oriented management
• Training and career growth opportunities

Profession