Kitchen Steward / Chief Stewarding

Responsibilities

• Lead stewarding team during banquet and large event kitchen service
• Manage industrial dishwashing equipment operation and maintenance
• Coordinate cleaning chemical inventory — procurement, storage, correct usage per HACCP
• Maintain back-of-house cleanliness standards across banquet kitchen areas
• Manage stewarding staff scheduling during event calendar
• Communicate with executive chef on cleanliness compliance

Requirements

• 2–3 years stewarding experience with team leadership
• HACCP food safety knowledge
• Team management ability — lead a team of 3–8 stewarding staff
• Event kitchen experience — banquet volumes are significantly higher than restaurant service

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Hotel staff benefits — gym access, dining privileges

Work environment

Five-star hotel banquet kitchen in Mexico City. CDMX's major hotels host large corporate and social events that require systematized stewarding management. This is a management-track role in the stewarding function.

About the role

Management by cleanliness. The chief steward who runs a disciplined team — right chemicals, right protocols, right timing — gives the banquet chef clean equipment for every event. Clean equipment means safe food. Safe food means a hotel that protects its reputation. Your team makes that possible.