Chief Steward

Manage daily kitchen utility operations and staff, overseeing dish room, night cleaning, back dock maintenance, banquet plating, and food running. Order and manage necessary supplies, conduct china, glass, and silver inventories, and control stock levels for food, equipment, and liquor. Inspect work areas and machinery to ensure compliance with sanitation standards, safety procedures, and applicable laws. Supervise employees on loss prevention policies, enforce proper cleaning routines, and address employee accidents or performance issues. Recruit, train, and evaluate staff while participating in progressive discipline and budget management to achieve departmental goals.