CHIEF STEWARD JOB DESCRIPTION

When back-of-house hygiene lapses, food safety audits fail, service timelines collapse, and the guest experience suffers well before a dish reaches the table. The Chief Steward owns that invisible infrastructure: HACCP compliance, equipment par stock, chemical-handling protocols, and the daily supervision of a stewarding team across hotel kitchens, banquet floors, and event spaces. This is an operational leadership role answerable to Food & Beverage and Culinary leadership, carrying direct accountability for sanitation outcomes and departmental cost control.

As the Chief Steward, you are accountable for the hygiene, equipment integrity, and labor productivity of the entire stewarding department, ensuring back-of-house operations meet food safety and Leading Quality Assurance standards across every outlet and event. You will oversee scheduling, vendor coordination, and team development while reporting to the Director of Food & Beverage or equivalent senior hospitality leadership.

Career Impact: Owning HACCP compliance and stewarding operations at a sizable hotel or venue property establishes you as a credentialed back-of-house leader with a track record that transfers directly to multi-outlet Food & Beverage management.

Business Impact: Your team's sanitation standards and equipment availability determine whether kitchens open on time, banquets run to specification, and the property passes food safety audits without remediation costs.

Growth Opportunity: The operational scope here, spanning rostering, outsourced labor oversight, and interdepartmental coordination with Culinary and F&B, builds the breadth needed to advance into Food & Beverage Manager or Director of Operations roles.

• Lead daily stewarding operations across all hotel outlet kitchens and back-of-house areas to meet hygiene and sanitation standards.
• Supervise stewarding team members during banquets, functions, and regular service shifts to ensure correct staffing and task completion.
• Enforce HACCP, food safety, and Workplace Health and Safety requirements through daily walk-throughs and documented inspections.
• Manage labor scheduling for part-time staff and outsourced vendors in alignment with business volume forecasts to control departmental costs.
• Conduct periodic inventory counts for operating equipment and galley supplies, controlling breakage and raising timely replacement requisitions.
• Train and develop team members in chemical handling, sanitation procedures, and service standards through regular coaching and performance reviews.
• Coordinate with Culinary and Food & Beverage teams to ensure banquet event orders are set up correctly, and service transitions run without delay.
• Maintain records required by food safety audits, PPE compliance, and Health, Safety, and Environment protocols.

• Bachelor's degree in Hospitality Management, Culinary Arts, or a related field, or equivalent work experience.
• 5 or more years of stewarding or back-of-house experience in a sizable hotel or venue environment, with at least 2 years in a supervisory role.
• Demonstrated knowledge of HACCP and food safety management systems applicable to commercial kitchen operations.
• Proven ability to manage and develop a team, including scheduling, performance assessment, and disciplinary processes.
• Working knowledge of chemical handling and sanitation guidelines for commercial kitchen equipment and facilities.
• Strong written and verbal communication skills, with the ability to present departmental performance data to F&B and operational leadership.

• Formal certification in Food Safety Management or Sanitation Management from a recognized industry body.
• Prior experience coordinating and stewarding operations across banqueting and large-scale event environments at a hotel or stadium venue.
• Familiarity with Workplace Health and Safety legislation and safe entry permitting procedures for maintenance coordination.
• Exposure to budgeting, labor cost reporting, and operating equipment procurement within a departmental P&L structure.

• HACCP audit score, measuring compliance of back-of-house areas against food safety inspection criteria.
• Equipment breakage rate per quarter, tracking cost of glassware and chinaware loss against departmental par stock targets.
• Labor cost variance against forecast, reflecting scheduling accuracy across full-time, part-time, and outsourced headcount.
• Banquet setup completion rate on time, measuring how consistently stewarding support is ready before service commencement.
• Departmental incident count, tracking WHS-reportable events within the stewarding team and kitchen areas.
• Typical tools: sanitation management systems (commonly HACCP documentation platforms); scheduling software (commonly deputy or equivalent rostering tools).

• Base Salary Range: $55,000 to $75,000 per year, depending on property size and location
• Bonus: Annual performance bonus of 5% to 10% of base salary
• Equity: Not typically offered at this level in hospitality
• Health Benefits: Medical, dental, and vision coverage; employer contribution varies by property
• PTO: 10 to 15 days annually, plus public holidays as per property policy
• Common Perks: Meal allowance during shifts, uniform provision, and hotel employee discounts

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Work authorization in the United States is required; candidates must be legally eligible to work without sponsorship. Employment in this role is contingent on the successful completion of a background check, which may include verification of employment history and criminal record. All qualified applicants will receive equal consideration regardless of race, color, religion, sex, national origin, age, disability, or any other characteristic protected under applicable federal, state, and local law. Reasonable accommodations are available to applicants and employees with disabilities upon request.

The Chief Steward leads the full galley operation aboard a tanker or ship, owning responsibility for food preparation, provisioning, and the training and professional development of Cook/Baker and Mess Person staff. Reporting to the Master, the Chief Steward shapes crew nutrition outcomes and departmental safety compliance through hands-on oversight of daily meals, inventory, requisitions, and emergency drills.

Key Responsibilities

• Administer the Steward Department efficiently and economically.
• Serve balanced and healthy meals with menu variety.
• Prepare breakfast fruit bar, lunch soups, lunch specials, and dinner entrees.
• Thaw and butcher all raw meats.
• Inventory and order food and galley stores.
• Provide instruction, oversight, and training to the galley department.
• Prepare and submit inventories, reports, orders, and requisitions for all provisions and galley equipment.
• Participate in drills and conduct training with emergency equipment and supplies.
• Conduct daily safety meetings with the galley department.

Required Qualifications

• Associate degree or higher in Culinary Arts from an accredited institution or foreign equivalent.
• Transportation Workers Identification Credential (TWIC).
• Merchant Mariners Credential (MMC).
• Endorsement in Steward's Department Food Handler (F.H.).
• Completion of Sanitation Class and Basic Safety Training (Basic Training).
• 3+ years of experience in institutional food preparation.
• 1+ years of experience sailing on a tanker or ship.
• Excellent written and verbal communication skills.
• Ability to clearly follow written and verbal instructions and apply common sense to achieve desired outcomes according to operating procedures and safety protocols.
• Organized, efficient, and methodical problem-solving approach.

Embedded within the Food and Beverage division of a sizable hotel, the Chief Steward delivers hands-on leadership of the stewarding team across banqueting, restaurant, and back-of-house operations, including food safety audits and equipment inventory. Working closely with Culinary and F&B teams, the Chief Steward builds departmental performance through scheduling, compliance with HACCP standards, training, and targeted breakage-reduction initiatives.

Core Functions

• Coach, train, and promote company vision and core values among team members.
• Use key monitors and financial targets to evaluate department performance and inform future planning.
• Complete regular financial and operating reports as required or requested.
• Lead and manage the Stewarding team in day-to-day operations.
• Manage stewarding schedules to ensure appropriate staffing levels at all times.
• Prepare annual food safety audit documentation and relevant records.
• Maintain Back of House areas to the highest standards of cleanliness and tidiness.
• Coordinate with Food and Beverage and Culinary teams to ensure efficient banqueting and restaurant operations.
• Participate actively in weekly front and back of house hygiene inspections.
• Analyze and implement activities and training to reduce breakage.
• Conduct periodic inventory and maintain par stock for all operating equipment.
• Demonstrate awareness of Food Hygiene, Safety, and Occupational Health and Safety policies, ensuring all procedures are conducted safely and within guidelines.
• Educate and train team members in compliance with brand standards and service behavior.

Qualifications & Experience

• Minimum 5 years of relevant experience in a similar position in sizable hotels.
• Food Safety Management System certification or sound knowledge of HACCP.
• Good knowledge of steward operations, cleaning equipment, and supplies.
• Knowledge of chemical and sanitation guidelines.
• Strong communication, interpersonal, and people management skills.
• Good command of spoken and written English and Chinese.

Reporting to stadium operations leadership, the Chief Steward manages day-to-day stewarding across kitchen and banquet functions at a sports stadium, with direct accountability for team rostering, deep cleaning standards, and WHS compliance. Partnering with kitchen staff and event teams, the Chief Steward shapes a high-performing crew through coaching, delegation, and adherence to food safety and chemical handling protocols.

Primary Duties

• Supervise kitchen stewards effectively during rostered shifts.
• Manage and coordinate the stewarding team during banquets and functions.
• Undertake deep cleaning of kitchens and ensure all checklists and tasks are completed to the highest standards.
• Complete rosters in line with modern award and work rights restrictions.
• Train team members to maintain a professional manner and stay current with events and kitchen requirements.
• Manage and maintain a clean and tidy working environment across all hotel outlet kitchens, ensuring adherence to policies and procedures.
• Ensure hygiene and WHS requirements are adhered to in line with correct processes.
• Work safely with chemicals to assist with the cleaning process.

Skills & Qualifications

• Minimum 3 years of experience in a kitchen environment or stewarding department.
• Proven success in leading and developing a high-performing team.
• Strong understanding of commercial kitchen equipment, chemical handling, food safety, HACCP, and WHS requirements.
• Good presentation and communication skills with fluency in English.
• Ability to work within a team in a fast-paced environment under pressure.

Sitting at the intersection of premium hospitality and rail travel logistics, the Chief Steward oversees every dimension of onboard food, beverage, and guest service across allocated carriages, including carriage preparation, dietary management, and LQA compliance. Operating across a team of stewards and in direct contact with passengers throughout each journey, the Chief Steward leads the guest experience from boarding to arrival, ensuring service quality, wine service standards, and special request fulfillment meet the highest benchmarks.

Duties

• Meet and exceed company standards and procedures in all areas of operation, including Leading Quality Assurance (LQA).
• Prepare restaurant cars and related areas to ensure a smooth-running operation, including carriage cleanliness, adequate supply of accessory materials, correct mise en place, and care of linens, silverware, and glassware.
• Manage service delivery across allocated carriages, ensuring food, beverage, and additional services are delivered to agreed times and quality standards.
• Greet passengers pleasantly, escort them to their tables, and use each guest's name at least once throughout the journey in line with LQA standards.
• Attend to all passenger requirements courteously and attentively.
• Maintain full knowledge of onboard menus, including changes due to shortages, and explain in detail how items are prepared, including ingredients and cooking methods.
• Acknowledge passenger dietary requests and apply a system for order taking to avoid mistakes.
• Handle or delegate passengers' special requests made before the journey, including dietary, medical, and gift-related requests.
• Describe and suggest wines to complement passengers' meals and ensure wines are opened, poured, and topped up.
• Ensure all beverage items are loaded and stored correctly before departure.
• Prepare and distribute linen for each departure and organize pre-ordered gifts, flowers, and cakes to ensure correct distribution.
• Monitor daily dietary sheets and ensure all dietaries are loaded and meet agreed quality and presentation standards.
• Control the receipt and delivery of cabin lists, ensuring all team members are aware of special occasions, dietaries, and additional needs within their carriages.
• Manage and orchestrate the guest experience onboard, engaging with as many guests as possible and taking action to correct any problems.

Experience & Qualifications

• Hospitality qualifications such as WSET and F&B-specific certifications.
• Previous experience in restaurant management, banqueting and event operations, and health and safety.
• Familiarity with MS Office and Google Suite applications.
• Advanced food and beverage knowledge.
• Ability to stand for long periods and handle the physical demands of the position, including loading and unloading of the train.
• Ability to maintain exemplary standards under challenging conditions as part of a team.
• Fluency in spoken and written English.
• Strong leadership and communication skills.

A key member of the food service and facilities leadership team, the Chief Steward leads all stewarding operations across kitchen and back-of-house areas, owning SOP development, pest control supervision, and compliance with HSE and sanitation regulations. Collaborating across Technical, Facility, and catering event teams, the Chief Steward drives labor productivity, equipment hygiene, and departmental performance through structured scheduling, inventory management, and hands-on staff coaching.

Accountabilities

• Lead the Stewarding team in all aspects of the department and ensure standards are followed.
• Manage worker costs and outsourced labor, preparing work schedules for part-timers and vendors according to business volume forecasts to maximize labor productivity.
• Ensure compliance with all hygiene, sanitation, health, and environmental safety regulations and standards.
• Set up SOPs and maintain records required for effective department operation, including PPE and HSE-related matters.
• Plan, organize, and execute inventory counts, maintaining sufficient supply, determining breakage costs, and making requisitions for replacement items.
• Coordinate with Technical and Facility maintenance personnel for necessary repairs and follow up with related teams, raising tickets and submitting safe entry permits as required.
• Supervise pest control company performance to achieve a pest-free working environment.
• Supervise and maintain the sanitation of kitchen equipment and assigned areas, conducting daily walk-throughs and inspecting all back-of-house and food service areas for cleanliness and safety.
• Review all catering event orders to ensure proper setup is in place.
• Control the quality of washing equipment and supervise burnishing of silverware, kitchen cleaning, and garbage disposal.
• Attend regularly scheduled departmental and interdepartmental meetings.
• Conduct regular one-on-one engagements with team members to assess performance, support career progression, and address disciplinary matters as necessary.

Technical Qualifications

• Recognized certification in sanitation management.
• Minimum 8 years of in-house or agency stewarding experience, including at least 4 years in a supervisory position.
• Strong knowledge of Workplace Safety, Fire Safety, and Security policies.
• Strong knowledge of chemical usage with a proven ability to teach and train staff on proper handling, usage, and safety.
• Comprehensive knowledge of business needs and productivity requirements.
• Computer literacy and ability to present to different stakeholders.
• Strong interpersonal and problem-solving abilities.