Chief Steward

POSITION OVERVIEW

The Chief Steward provides leadership, discipline, training, and coaching for Stewarding team.

RESPONSIBILITIES

•Oversee all food and products distribution from the warehouse to outlets.
•Oversee all food and products storage, rotation, and inventory.
•To maintain the cleanliness, sanitation, and organization of all storage, kitchen, refrigerator, freezer spaces, and equipment.
•Identify and troubleshoot areas of opportunity to improve the efficiency of the operation.
•Quality check of all receiving items.
•Organize stewarding team for setting up and breaking down both on and off-site events.
•Supervises and coordinates activities of the pantry, storeroom, and non-cooking kitchen workers, as well as purchases, kitchen supplies, and equipment.
•Inspects kitchens, workrooms, storerooms, and equipment for cleanliness and order.
•Coordinating work of non-cooking kitchen and storeroom workers engaged in activities such as dishwashing, silver cleaning, and storage and distribution of foodstuffs and supplies.
•Observes and evaluates employees' performance to devise methods for improving efficiency and guarding against theft and wastage, taking inventories of china, silverware, and glassware and reports shortages and requisitions replacement of equipment.
•Confers with manager or catering department concerning banquet arrangements for food service, equipment, and extra employees, hires and discharges employees.
•Proper use of all chemicals and where and how to use them as per MSDS.
•Ensure proper storage of all food, chemicals, and products when received according to HACCP guidelines.
•Perform stewarding duties when needed.
•Maintain a good working relationship with all Amangiri staff, management, and guests.
•Ensure a clean, neat, and organized work area including the back of the house.
•Always ensure appropriate communication with all staff and guests
•always conduct oneself in a professional manner to reflect the high standards of Aman resorts and encourage other staff to do the same.
•Must be able to work a flexible schedule and must work holidays.
•Adhere to all guidelines in the employee handbook.
•Perform other tasks or projects as assigned by hotel management.
•Always conduct yourself in a professional manner to reflect the high standards of Aman resorts and encourage other staff to do the same.
•Directly manages the role of Stewards and Banquet set-ups/breakdowns.

QUALIFICATIONS

•Must have held a leadership position preferably in a kitchen environment for a minimum of 2 years.
•Oral proficiency in the English language.
•High School graduate or G.E.D.
•Must be Serve Safe Certified and have a strong emphasis on cleanliness.
•Must have some practical experience working in a kitchen.
•Must have open availability and be able to work weekends.
•Able to be organized, manage time wisely and work with little to no direct supervision.
•Sensitive to cultural nuances.
•Able to handle a multitude of tasks in an intense, fast paced environment.
•Excellent people skills and the ability to work under pressure and with various stakeholders.
•Ability to maintain a clean and professional appearance as per company policies.
•Ability to stand for extended periods of time.
•Ability to work together with other colleagues and maintain professional working relationships. Any relationships that could potentially pose a conflict of interest should be disclosed to HR and may require a written disclosure.
•Clean driving record.
•Ability to pass a pre-employment drug screening.