Head Kitchen Steward ( Temporary Full-Time)

Located in the heart of Canada's capital next door to the Parliament Buildings, the landmark Fairmont Chateau Laurier hotel in Ottawa is looking to fill a role of Head Kitchen Steward.  

What is in it for you:

• Wonderful company culture - our colleagues are at the heart of all that we do
• Food & Beverage discount of 50% in our restaurants
• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
• Comprehensive extended health benefits package
• Full rate of pay $26.30/hour

Fairmont Château Laurier is proud to provide employment accommodation during the recruitment process. Should you require any accommodations, please notify us.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Reporting to the Stewarding Manager, responsibilities and essential job functions include but are not limited to the following:

• Act as the Chief or Assistant Chief Steward when they are not present
• Must be able to work weekends and holidays (based on business needs)
• Must be available to work morning, mid and evening shifts
• Committed to inspiring and leading Stewarding colleagues toward the goals set forth by the Stewarding Manager
• Thoroughly review the Banquet event daily orders
• Verify that the set-up carts are ready for any daily functions
• Check the schedule and review staffing levels
• Meet with Stewarding Supervisor to review any daily specific requirements
• Meet with Kitchen leaders to review daily specific requirements
• Meet with Banquet Captain and review daily specific requirements
• Equipment requirements put in place for Pastry, Garde Mange, Production, Banquets and Staff cafeteria
• Check all areas of the department (banquet pantries, staff cafeteria, outlets areas, receiving, garbage, and recycling areas)
• Determine if any products need to be ordered and communicate to Chief or Assistant Chief Steward
• Ensure quality standards are met
• Supervise any function activity
• Adjust schedule as necessary to meet business demands, in absence of Supervisor
• Deliver food items to pantry areas in a timely manner
• Removal of dirty equipment from pantry areas to warewashing area as necessary
• Attend catering meetings if requested or in the absence of the Chief or Assistant Steward
• Conduct inventory control for chemical and cleaning supplies
• Contact ECOLAB Eco service when needed
• Contact ECOLAB Pest Elimination when needed
• Ensure that all Warewasher areas are clean, organized and maintained
• Ensure that all Warewasher’s are using the correct chemicals
• Ensure that the temperature logs are filled out for all Warewashing machines and completed forms are stored in the office
• Bring discipline issues to the attention of the Stewarding Manager
• Make sure all Warewashing areas are running efficiently
• Making sure all Warewasher’s are at their stations when scheduled
• Train new staff when needed
• Keep track of employee’s breaks and rotating breaks when needed
• Give direction and supervision to staff as needed
• Relocate, redeploy or offer overtime when needed
• Give direction and supervision to employees to assist with the setup of functions, and the daily cleaning tasks
• Other duties as required

• 4 years’ experience as a Steward within hotel Food & beverage
• Proven leadership skills with excellent interpersonal and communication skills
• Committed to having a full understanding of health, safety and environmental practices in the workplace
• Proven ability to achieve fiscal targets through implementation of inventory control logistics
• Team player with coaching, motivation and training abilities
• Service oriented, analytical and detail-oriented
• Able to effectively resolve conflict and lead by example
• Problem solver and decision making skills
• Excellent guest service skills
• Highly motivated, responsible and reliable
• Positive Influencer
• Thorough working knowledge of WHMIS regulations and guidelines
• Computer skills (Word, Excel and MS Office software)
• Must have a have a good command of the English language

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 50 lbs.
• Constant pulling, pushing, kneeling and lifting.
• Frequent ascending or descending ladders, stairs or ramps.