Chief Steward

Supervises, coordinates and participates in the activities in dishwashing, ports and pans washing, silver polishing, kitchen cleaning, garbage and bottle disposal and equipment storage. Trains employees in proper handling of machinery and equipment, tableware kitchen utensils, chemicals, etc. Coordinates with other Food & Beverage sections regarding needed supplies, preparation and service. Inspects performance of the team, condition of machinery and equipment and cleanliness and orderliness of work areas. Plans and schedules work of the section taking into consideration such things as work loads and events orders. Schedules preventive maintenance work and coordinates with engineering. Initiates requisitions, work and maintenance orders, maintenance and sanitation reports. Conducts inventory of tableware, kitchenware; and utensils and in coordination with cost control; prepares report. Performs duties as may be assigned. Submit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding Department