Steward Chief

About the Role

Marriott International is seeking a Steward-Chief to manage daily kitchen utility operations and staff in Medina. This full-time role involves overseeing dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running. The Steward-Chief will supervise kitchen employees not actively engaged in cooking, such as dishwashers and kitchen helpers, with a focus on improving guest and employee satisfaction while adhering to the operating budget. The position requires 2-5 years of relevant experience.

Key Responsibilities

• Manage day-to-day kitchen utility operations, including ordering and managing necessary supplies, equipment, tools, and uniforms.
• Schedule events, programs, activities, and employee work shifts.
• Monitor the inflow and maintenance of materials, conduct inventories of china, glass, silver, food, equipment, smallware, and liquor, reporting any shortages.
• Inspect supplies, equipment, and work areas to ensure efficient service and compliance with standards.
• Investigate and follow up on employee accidents, ensuring compliance with loss prevention policies.
• Enforce proper cleaning routines for serviceware, equipment, floors, and dish room machinery.
• Ensure all food holding and transport equipment is in working order and comply with food handling and sanitation standards.
• Communicate relevant information to executives, peers, and subordinates in a timely manner.

Leadership and Team Management

• Lead and influence the kitchen team using interpersonal and communication skills, advocating for sound financial and business decisions, and demonstrating honesty and integrity.
• Supervise and manage employees, understanding their roles to perform duties in their absence when necessary.
• Provide leadership, vision, and direction to prioritize departmental goals efficiently and effectively.
• Maintain employee productivity levels and serve as a role model for appropriate behaviors.
• Achieve and exceed performance, budget, and team goals, recognizing team member contributions.
• Foster mutual trust, respect, and cooperation among team members, communicating performance expectations clearly.
• Establish and maintain open, collaborative relationships with employees.
• Participate in managing departmental controllable expenses to meet or exceed budgeted goals.
• Strive to improve service performance and solicit employee feedback.
• Understand the impact of department operations on overall property financial goals and objectives.

Customer Service and Human Resources

• Attend meetings and communicate with executives, peers, and subordinates to enhance service quality.
• Manage daily operations to ensure quality, standards, and customer expectations are met.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Recruit, interview, select, hire, and promote employees, and train them in safety procedures.
• Provide feedback based on observation of service behaviors and review employee satisfaction results to address concerns.
• Ensure disciplinary procedures and documentation comply with Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Administer property policies fairly and consistently, ensuring utility staff is trained in sanitation, equipment handling, and chemical usage.
• Participate in employee progressive discipline procedures.

Work Environment and Team

This role is based in Medina and is a full-time position within the Marriott International portfolio of brands, specifically with Sheraton Hotels & Resorts. Sheraton fosters a global community where associates create a sense of belonging for guests worldwide. The team emphasizes collaboration, thoughtful service, and engaging experiences.

Qualifications and Experience

• 2-5 years of experience in kitchen utility operations or a related field.
• Demonstrated ability to manage daily operations and supervise staff effectively.
• Strong interpersonal and communication skills.
• Knowledge of food handling, sanitation standards, and loss prevention policies.
• Ability to manage budgets and control inventories.