Chef jobs in United States

As Stewarding & Hygiene Manager, you are responsible for the daily overall kitchen operation, kitchen management, FSMS, ESG, and NSF practices, hygiene, environmental, and sustainability management. This position is instrumental in maintaining a profitable, clean, safe, sustainable, organized, and harmonious food and beverage production department. You will:

1. Assist the Executive Sous Chef / Chef de Cuisine in F&B (P) daily operations and management.
2. Attend daily Sous Chef briefing / F&B briefings / Catering meetings / FSMS / NSF / ESG meetings and any other invited or assigned meetings.
3. Maintain good, open-minded relationships and work closely with all departments within the hotel.
4. Ensure all FSMS / NSF / ESG records are kept up-to-date and professionally organized.
5. Ensure all hygiene standards are recorded on time and in a professional manner.
6. Monitor, maintain, and purchase necessary tools, equipment, and hardware required for the department.
7. Manage, control, and record daily breakages.
8. Assign and monitor stewarding training schedules, following up on their effectiveness and development plans.
9. Schedule all cleaning procedures and ensure the cleanliness of all areas according to FSMS and NSF standards.
10. Supervise and allocate work to team members based on their knowledge and skill levels.
11. Manage and monitor departmental scheduling, duty rosters, and holiday and leave planners based on operational needs and profitability.
12. Maintain a daily communication logbook or documented records.
13. Ensure all stewarding team members understand and follow their job descriptions.
14. Report incidents, problems, and complaints to the Executive Sous Chef, Chef de Cuisine, and Director of Food and Beverage.
15. Assist in keeping stewarding operating costs within the budget to ensure profitability.
16. Manage and control stewarding department’s labor costs according to the budget.
17. Ensure compliance with hotel cost control policies and procedures.
18. Contribute to overall profits by preventing wastage and maximizing raw material use.
19. Minimize departmental breakage costs.
20. Follow and practice NSF / FSMS and local hygiene laws at all times.
21. Participate actively in FSMS committee projects and assignments.
22. Assist in maintaining hygiene and cleanliness around the kitchen, food production, and storage areas.
23. Report incidents, problems, and complaints to relevant management.
24. Manage stewarding chemicals, including storage, per NSF / FSMS standards.
25. Follow and implement ESG, waste management, and sustainability tasks as required.
26. Ensure compliance with ESG policies and procedures.
27. Record kitchen waste daily and monitor energy-saving initiatives in F&B areas.
28. Collaborate on company-wide sustainability initiatives like recycling programs.
29. Develop strategies to reduce waste and increase recycling within the organization.
30. Stay updated on environmental issues and ESG policies & procedures.
31. Train employees on environmental policies and ESG practices.

• Secondary school diploma or degree and/or at least 10 years of relevant work experience.
• Strong organizational, interpersonal, and problem-solving skills, with the ability to work calmly under pressure in a fast-paced environment.
• Well-developed leadership skills and the ability to give clear, concise instructions.
• Proactive, creative, and innovative work style.
• Strong knowledge of food and beverage operations.
• Hands-on approach to all operational aspects.
• Excellent communication and computer skills.
• Effective training and coaching abilities.