Chief Steward Pre-Opening - The Lake Como EDITION - Season 2025

The Como Lake EDITION

Nestled along the western shore overlooking the Bellagio mountains The Lake Como EDITION combines striking design and Italian warmth with a sophisticated luxury lifestyle experience. Lakeview rooms and suites indoor and outdoor restaurants and bars a unique floating pool and a spa sanctuary deliver an unforgettable escape.

Position Summary

The Chief Steward is responsible for managing the daily operations and strategic direction of the stewarding department. This includes dishwashing deep cleaning sanitation practices banquet support and overall cleanliness of kitchen and service equipment areas.

The Chief Steward collaborates closely with Culinary and F&B leadership to ensure high standards of sanitation safety and operational readiness are maintained across all food service areas. This role is critical in ensuring compliance with FSMS corporate HACCP guidelines and local health regulations.

Candidate Profile

Education and Experience

• High school diploma or equivalent required.
• 4 years of experience in stewarding kitchen operations or food and beverage.
• OR a 2year degree in Hospitality Hotel and Restaurant Management or Business Administration and 2 years of relevant experience.

Preferred Qualifications

• Supervisory experience in stewarding or utility management within a luxury hospitality environment.
• Certification in food handling and sanitation safety.
• Language: Italian required; English proficiency is a strong plus.

Core Work Activities

Daily Stewarding Operations

• Supervise and manage all dishwashing night cleaning and deepcleaning schedules.
• Ensure proper cleaning sanitizing and storage of kitchen tools equipment china silver and glassware.
• Maintain banquet support standards including banquet plating food running and proper breakdown procedures.
• Operate and maintain all stewarding equipment; ensure repairs and maintenance are reported and tracked.
• Maintain clean and organized backofhouse areas including back docks and refuse stations.

Inventory & Resource Management

• Oversee inventory and par stock levels of cleaning chemicals equipment and disposables.
• Conduct and report on monthly chinaware glass and silver inventories.
• Work with purchasing to ensure costeffective supply acquisition and storage compliance.
• Monitor consumption patterns and establish wastereduction initiatives.

Compliance & Safety

• Enforce all food safety and sanitation standards aligned with FSMS and corporate HACCP guidelines.
• Possesses working knowledge of power supply and voltage specifications required for operating and maintaining commercial catering equipment ensuring that installations and usage comply with safety regulations and manufacturer guidelines.
• Supervise proper chemical handling labeling and MSDS documentation.
• Monitor the cost proper storage and handling of chemicals.
• Ensure all stewarding team members receive thorough training on chemical usage and safety protocols across operations.
• Train team in emergency and safety procedures including spill response and equipment safety.
• Participate in internal audits and ensure corrective actions are implemented swiftly.

Guest and Culinary Support

• Coordinate with the culinary and banquet teams to meet operational needs for events and service functions.
• Ensure prompt stewarding support for live cooking stations exhibitions and special functions.
• Cooperate with the Executive Sous Chef and Executive Chef to uphold kitchen readiness and guest satisfaction.

Sustainability and Waste Management

• Cooperate with the Executive Sous Chef to ensure the proper sorting of waste by category its storage and flow according to category corporate HACCP guidelines and local environmental laws.
• Promote green practices and enforce recycling protocols across stewarding zones.

Critical Tasks

• Manage staffing schedules based on operational forecasts and labor standards.
• Perform inspections of cleanliness and compliance in all stewarding areas.
• Support the Executive Chef with incident response related to sanitation breaches or guest concerns coordinating with designated pest control companies.
• Validate that HACCP logs and FSMS documentation are completed and filed correctly according to corporate standards and local laws.

Safety and Security

• Ensure all staff use PPE and are trained on emergency response.
• Supervise safe chemical storage and dilution practices.
• Conduct monthly safety drills and walkthroughs with Engineering or Health & Safety.
• Report and resolve any hazards nearmisses or injury incidents.

Policies and Procedures

• Enforce company policies regarding personal hygiene sanitation uniforms and timekeeping.
• Maintain uptodate knowledge of regulatory changes and implement policy updates as needed.
• Administer disciplinary actions in alignment with property and Marriott SOPs and code of conduct.

Guest Relations and Communications

• Attend prefunction briefings and coordinate stewarding support for VIP or largescale functions.
• Ensure seamless support to culinary and banquet teams during plated or buffet service.
• Build collaborative relationships with kitchen banquet and restaurant leadership.

Management Competencies

Leadership & Communication

• Leads by example and maintains composure in fastpaced highpressure environments.
• Creates an inclusive culture of collaboration trust and respect.
• Maintains continuous communication with culinary and departmental leaders to identify priority areas for deep cleaning and develops scheduled cleaning plans that proactively address operational and hygiene needs.

• Prioritizes tasks and aligns resources efficiently during peak periods.
• Ensures that all parttime and temporary stewarding staff receive clear rolespecific training and instructions to meet safety and performance expectations before starting their assigned duties.
• Enforces performance standards and conducts timely coaching.
• Monitors realtime operational flow to prevent bottlenecks delays or breakdowns in service.
• Adapts stewarding operations to support lastminute changes in banquet schedules or outlet needs while maintaining consistency and safety standards.
• Ensures that all stewarding processes align with productivity goals resource planning and crossdepartmental coordination.

Relationships

• Builds and sustains collaborative relationships with culinary banquet and restaurant leadership to ensure smooth communication and shared goals.
• Resolves interdepartmental issues with professionalism and a solutionoriented mindset fostering a respectful and cooperative workplace culture.

Talent Development

• Identifies potential within the team and provides mentorship handson training and opportunities for skill advancement and leadership development.
• Implements onboarding and crosstraining programs to build team flexibility and ensure department continuity.

Basic & Critical Competencies

Business Acumen

• Applies key performance indicators (KPIs) departmental metrics and cost controls to stewarding strategies to drive performance and accountability.

• Closely monitors and reports breakage of Operating Supplies & Equipment (OSE) and develops clear sorting systems for each dishwashing and pot washing area to improve accountability prevent damage and ensure consistency in handling procedures.

• Stays informed of industry trends equipment innovations and sustainability practices; applies insights to improve department performance.

Technical Knowledge

• Proficient in operating dish machines pot washers chemical dispensers and floor scrubbers and cleaning heavy duty equipment.
• Fully understands FSMS documentation requirements and kitchen sanitation practices.

Physical and Communication Skills

• Can demonstrate and train usage of dish machines pot washers chemical dispensers and floor scrubbers and cleaning heavy duty equipment.
• Fully understands FSMS documentation requirements and kitchen sanitation practices.

Additional Responsibilities

• Attends daily culinary division briefings and ensures all F&B outlet and events information and their forecast are distributed throughout the stewarding department

Physical Abilities

• Long periods of standing bending lifting and pushing heavy equipment.
• Required to safely lift and transport heavy loads during cleaning waste handling or equipment storage tasks.
• Frequent exposure to water heat cold and cleaning chemicals.

This job description is subject to periodic review and revision to reflect evolving business needs operational priorities and organizational objectives.