Chief Steward, Pre-opening

**Additional Information**
**Job Number**25068537
**Job Category**Food and Beverage & Culinary
**Location**The Lake Como EDITION, Via Regina 41, Cadenabbia di Griante, Como, Italy, 22011
**Schedule**Full Time
**Located Remotely?**N
**Position Type** Non-Management

**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. Lake-view 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.

**Education and Experience**
- High school diploma or equivalent required.
- 4+ years of experience in stewarding, kitchen operations, or food and beverage.
- OR a 2-year 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 deep-cleaning 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 back-of-house 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 cost-effective supply acquisition and storage compliance.
- Monitor consumption patterns and establish waste-reduction 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 walk-throughs with Engineering or Health & Safety.
- Report and resolve any hazards, near-misses, or injury incidents.

**Policies and Procedures**
- Enforce company policies re