Chief Steward

Job Summary

The Chief Steward is responsible for leading a team of Stewards in a hands-on capacity, coordinating the back-of-house kitchen operations to assist the culinary team in delivering outstanding service.

Key Duties & Responsibilities

• Ensures cleanliness for morning, afternoon, and evening functions
• Aids in the correct usage of all chemicals within the department and outlets, including appropriate training as per Work Health and Safety standards
• Ensures that garbage & recycling removal is done in a timely manner for the resort
• Provides rigorous management, controlling raw material stocks, especially regarding their costs
• Inspects equipment, work areas, and general supplies, guaranteeing conformity to set health and safety standards
• Orders supplies for back-of-house needs, including, but not limited to, chemicals, non-food items, smallware, equipment, etc.
• Maintains an inventory of plateware, glasses, silverware, and other items essential to operations
• Supervises and coordinates activities in kitchen operations
• Co-coordinates the distribution of tasks among their team, ensuring that work progresses as it should within the time available
• Collaborates with front-of-house managers, including the F&B director, Restaurant Managers, etc.
• Reports to the Executive and Sous Chef, communicating about planning, VIPS, and special items of the day
• Consistently delivers superior customer service through the Customer Service Program
• Ensures the department creates a professional impression for customers and team members
• Reviews and acts upon customer feedback relevant to their areas of responsibility, including customer compliments and complaints
• Maintains employee engagement / satisfaction
• Leads the staff’s training, motivating and structuring the team to ensure a positive working atmosphere
• Organizes, interviews, recruits, and scouts for talent for their department
• Oversees the resort’s international intern program and seasonal staffing swings, planning their onboarding from start to finish, such as liaising with Human Resources
• Covers shifts when and where needed
• Affords assistance with all other duties as assigned by the Executive Chef and the Sous Chef

Skills, Experience, & Educational Requirements

• Must be dual-skilled as a manager and steward
• 2+ years’ experience in a similar level of management
• Familiarity with large hotel operations
• Ability to manage a team: supervision, training, motivation, and delegation
• Ability to manage a profit center: stock, cost prices, orders, etc.
• Knowledge of chemicals, data sheets, and health department regulations
• Food Handlers Certification Required

Benefits

• Medical insurance - 80% of premium paid by employer
• Health Savings Account with $50 employer contribution per pay period
• Dental, vision & life insurance - 100% of premium paid by employer
• 5 weeks of PTO (Paid Time Off)
• 8 paid holidays
• Uniform provided & complimentary laundering
• Complimentary transportation to/from resort
• Complimentary meal per shift
• Discounts at F&B outlets on property
• 14 nights per year at $100/night* at Kerzner Properties worldwide
• Winter season includes complimentary ski pass to Big Sky Resort based on availability OR $225 reimbursement towards gym membership

Physical Requirements

• The ideal candidate must be able to perform all physical requirements of the job in a safe manner, with or without reasonable accommodation.
• Physical requirements include, but are not limited to:
• Standing, walking, stooping, kneeling, and bending in an operational environment for extended periods
• Frequent bending, twisting, stooping, reaching, and pulling
• Lifting and carrying of loads weighing up to 50 pounds
• Working in outdoor environments, including high altitudes, that may present extreme weather conditions such as snow, ice, rain, heat, wind, etc.