Chief Steward

**Job Number** 22210437

**Job Category** Food and Beverage & Culinary

**Location** W Melbourne, 408 Flinders Lane, Melbourne, Victoria, Australia

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**JOB SUMMARY**

Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

**CANDIDATE PROFILE**

**Education and Experience**
- High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.

OR
- 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.

**CORE WORK ACTIVITIES**

**Managing Day-to-Day Operations**
- Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
- Schedules events, programs, and activities, as well as the work of others.
- Monitors the inflow of ordered materials and the maintenance of current materials.
- Conducts china, glass and silver inventories.
- Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Inspects sup

**JOB SUMMARY**

Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

**About the role**:
Permanent full-time position
38 hours per week
$70,000 - $75,000 per year + superannuation
Located in Melbourne CBD
Rewards for work, benefits for your lifestyle

**CANDIDATE PROFILE**

**Education and Experience**
- High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.

OR
- 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.

**CORE WORK ACTIVITIES**

**Managing Day-to-Day Operations**

To maintain all HACCP related Log books continuously updating.

To put in-place training sessions about HACCP issues for junior culinary members.
- Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
- Schedules events, programs, and activities, as well as the work of others.
- Monitors the inflow of ordered materials and the maintenance of current materials.
- Conducts china, glass and silver inventories.
- Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
- Investigates reports and follows-up on employee accidents.
- Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
- Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
- Enforces proper cleaning routines for serviceware, 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 all applicable laws and regulations.
- Ensures compliance with food handling and sanitation standards.
- Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

**Leading Kitchen Team**
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Ensures and maintains the productivity level of employees.
- Serves as a role model to demonstrate appropriate behaviors.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Celebrates successes by publicly recognizing the contributions of team members.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Communicates