chief steward | one&only aesthesis, athens (19813)

Leading a team of Stewards in this hands-on role in coordinating the back of house kitchen operations to facilitate the Chef team in delivering outstanding service.

Key Duties and Responsibilities
•    Lead, teach, coach and inspire a team. 
•    Ensuring all colleagues arrive for their shift on time, well-groomed and ready to work.
•    Assign tasks to all colleagues and pass on events and information.
•    Ensuring that all colleagues are following the proper procedures and standards set in place by the Executive Chef and the resort.
•    Responsible for the opening and closing shift.
•    Ensure that all kitchens are cleaned, organized and sanitized.
•    Ensure all daily tasks list are completed and customise this task list if necessary.
•    Ensuring that garbage & recycling removal is being done in a timely manner for the resort. 
•    Assist in the correct usage of all chemicals within the department and outlets, including appropriate training in accordance with Work Health and Safety standards. 
•    Conduct performance discussions and ensure all colleagues are supported in their role.
•    Assist any outlets and culinary team for any kind of resource request.
•    Be the main point of call for event set-ups and equipment manoeuvring for events.
•    Ensuring all equipment is cleaned, maintained and properly stored after an event.
•    Ensure all storage rooms and walk-in fridges are kept clean and organized.
•    Filling positions within the department when needed.
•    Rostering for the department.
•    Foster an environment of cooperation within the department and between other departments within the hotel.  Encourage participation and input from all colleagues while promoting professional work habits.
•    Have a proactive eye for detail and cleanliness.
•    Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the resort workplace health and safety program.
•    To ensure that all Food Safety standards – HCCP / DIVERSEY   are followed to the fullest. 
•    Adhere to all environmental policies and programs as required.
•    Other reasonable duties as assigned.
•    Follow department policies, procedures and service standards.
•    Maintain a clean and safe work environment.
•    Take on all and any stewarding tasks as required.
•    To assist with any other duties as required by the line manager or another member of the management team.

Skills, Experience & Educational Requirements 
•    Knowledge of Food and Beverage and Stewarding an asset
•    Previous leadership experience an asset
•    Excellent communication and organisational skills
•    Outstanding attention to detail
•    Ability to take ownership of back of house resort areas
•    Ability to work hands-on and lead by example daily
•    A valid driver’s license