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About the Role

Le Meridien is seeking a Steward-Chief to manage daily kitchen utility operations and staff. This full-time role involves overseeing dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running. The Steward-Chief will supervise kitchen employees not actively engaged in cooking, such as dishwashers and kitchen helpers, with a focus on improving guest and employee satisfaction while adhering to the operating budget. The ideal candidate will have 2-5 years of relevant experience.

Key Responsibilities

• Manage daily kitchen utility operations, including dish room, night cleaning, and back dock maintenance.
• Supervise kitchen staff such as dishwashers and kitchen helpers.
• Order and manage necessary supplies, ensuring staff have adequate equipment, tools, and uniforms.
• Schedule events, programs, activities, and staff work.
• Monitor material inflow and maintain current materials.
• Conduct inventories of china, glass, silver, food, equipment, smallware, and liquor, reporting shortages.
• Inspect supplies, equipment, and work areas to ensure efficient service and adherence to standards.
• Investigate and follow up on employee accidents.
• Ensure proper cleaning routines for serviceware, equipment, and floors.
• Enforce proper use and cleaning of all dish room machinery.
• Ensure all food holding and transport equipment is in working order.
• Ensure compliance with all applicable laws, regulations, food handling, and sanitation standards.
• Communicate relevant information to executives, peers, and subordinates in a timely manner.

Team Leadership and Development

• Lead and influence staff using interpersonal and communication skills, advocating for sound financial and business decisions.
• Provide leadership, vision, and direction to prioritize departmental goals efficiently.
• Maintain and ensure employee productivity levels.
• Serve as a role model for appropriate behaviors and foster mutual trust, respect, and cooperation.
• Communicate performance expectations in line with job descriptions.
• Establish and maintain collaborative relationships with employees.
• Participate in managing departmental controllable expenses to achieve or exceed budgeted goals.
• Provide guidance and direction to subordinates, including setting performance standards.
• Recruit, interview, select, hire, and promote employees.
• Train employees in safety procedures and provide feedback on service behaviors.
• Review employee satisfaction results to address concerns.
• Ensure disciplinary procedures and documentation comply with SOPs and LSOPs.
• Ensure utility staff is properly trained in sanitation, equipment handling, and chemical usage.

Customer Service and Operational Excellence

• Attend meetings and communicate with executives, peers, and subordinates to improve service quality.
• Manage day-to-day operations to ensure quality, standards, and customer expectations are met.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
• Ensure employees follow loss prevention policies to prevent accidents and control costs.

Qualifications and Experience

• 2-5 years of experience in a similar role.
• Demonstrated ability to manage daily kitchen utility operations and staff.
• Strong understanding of inventory control and sanitation standards.
• Proven leadership skills with the ability to motivate and manage a team.
• Ability to ensure compliance with all applicable laws and regulations.

Work Type

This is a full-time position. Salary details will be discussed during the interview process.