Chief Steward

Our Ideal Candidate:

• Full working rights in Australia
• A hands-on and proactive leader with prior experience in a Chief Steward or stewarding leadership role within a luxury hotel or high-volume restaurant
• Strong knowledge of chemical handling, WHS, HACCP, and food safety protocols
• Exceptional organisational and inventory management skills
• Ability to lead, coach, and inspire both internal and outsourced team members
• Calm, solutions-focused, and meticulous with documentation and audits
• Flexibility to work across varied shifts, including weekends and public holidays

Job Summary:

• Oversee and coordinate the cleaning of all kitchen areas and equipment in accordance with the hotel’s Food Safety and HACCP standards
• Supervise an in-house/outsourced stewarding team, ensuring alignment with Ritz-Carlton brand standards and operational excellence
• Maintain accurate inventory and storage of cleaning chemicals, supplies, kitchen consumables, and operating equipment
• Manage proper storage, tracking and upkeep of kitchen equipment and crockery, ensuring availability and accountability across all outlets
• Create and manage breakage reports, identify trends, and implement corrective actions to reduce loss
• Keep thorough records and reports for audit and compliance purposes, ensuring readiness for internal and external inspections
• Champion safe chemical handling, WHS compliance and food safety practices within stewarding operations
• Train, develop, and motivate stewarding team members to deliver excellence with pride and discipline
• Collaborate with Culinary and Engineering teams to ensure all back-of-house areas and equipment are clean, functional, and service-ready
• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Supervises dishroom shift operations.
• Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.
• Operates and maintains all department equipment and reports malfunctions.
• Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
• Conducts china, glass and silver inventories.
• Purchases appropriate supplies and manage inventories according to budget.
• Ensures employees maintain required food handling and sanitation certifications.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Schedules employees to business demands and for tracks employee time and attendance.
• Manages payroll administration.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.