Chief Steward

Company: Ocean Hotels Barbados
SCOPE AND GENERAL SUMMARY
To enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment, in accordance with the company’s standards, AAA 5 diamond standards and LQA Benchmarking standards. The main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running.
KEY DUTIES & RESPONSIBILITIES
Operational
Set up standard operating procedures (SOPs) for cleaning and sanitizing kitchen tools, equipment, floors, and walls.
Supervise the duties of all stewarding department employees, facilities, operation and costs.
Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services, in alignment with the company’s standards, AAA 5 diamond standards and LQA Benchmarking standards.
Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed, in alignment with the company’s standards, AAA 5 diamond standards and LQA Benchmarking standards.
Enforce compliance with local health and safety regulations, HACCP standards, and hotel policies.
Ensure all staff are properly trained in chemical usage and HACCP.
Ensure staff are dressed appropriately and in concordance with HACCP regulations.
Coordinate with ECOLAB along with maintenance team on the periodic maintenance of all dish wash machines to make sure machines are in running condition
Direct and assist Stewards in order to make clean up more efficient.
Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
Ensure staff wear appropriate PPE and follow procedures for chemical handling and equipment operation.
Oversee garbage segregation, grease trap maintenance, and proper disposal of food waste and chemicals.
Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
Liaise with the Executive Chef on issues pertaining to the maintenance of the kitchen.
Assist Chefs and kitchen staff with various tasks as needed.
Check more specifically the proper use of chemicals and washing accessories.
Coordinate with the Stewarding Supervisors in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
Coordinate with the Food & Beverage Manager and Restaurant Managers to check their requirements for the day and the next day.
Assist in the location, movement and storage of banquet operational equipment.
Assist in the stock take of equipment and other items as required.
Work closely with the Executive Chef to anticipate guest needs.
Work with all departments to ensure items that are required for service are available when needed.
Take all necessary actions to reduce the loss of silverware / flatware.
Take all necessary actions to reduce breakage of China and Glassware.
Complete monthly inventory of buffet equipment / buffet crockery / service gear and reordering in liaison with executive chef
Complete monthly inventory of crockery both ala-carte and buffet ( plates / service bowls / chinaware ) and reordering in liaison with the Food & Beverage Manager.
Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
Enforces proper cleaning routines for service ware, equipment, floors, etc.
Enforces proper use and cleaning of all dish room machinery.
Ensures all food holding and transport equipment is in working order.
Ensures compliance with food handling and sanitation standards.
Ensuring Stewarding staff have supplies, equipment, tools, and uniforms necessary to do their jobs.
Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
Ability to work well under pressure in a fast paced environment.
Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Assist in budget preparation and cost control related to stewarding supplies and labor
Celebrates successes by publicly recognizing the contributions of team members.
Encourages and builds mutual trust, respect, and cooperation among team members.

Employment type
Full-Time - Monthly Paid (Ocean Hotels)

Work arrangement
No