Chief Steward

Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.

Job Title: Chief Steward

Department: Culinary

Reporting to: Executive Chef

About Us

Welcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering outstanding dining experiences while maintaining the highest standards of cleanliness and operational efficiency. Our core valuesRespect, Responsibility, Passion, and Collaborationdefine how we approach service, leadership, and teamwork. We offer an exciting opportunity to be part of a pioneering team that's shaping the future of luxury hospitality. Join us and play a vital role in creating exceptional experiences for our guests and a thriving, dynamic work environment for our team members.

The Role

As the Chief Steward, you will be responsible for overseeing the overall cleanliness, hygiene, and organization of all food and beverage areas, including kitchens, dining rooms, and service areas. You will lead and manage the stewarding team, ensuring the highest standards of cleanliness, equipment maintenance, and safety protocols are adhered to at all times. Reporting directly to the Executive Chef, you will collaborate with other departments to maintain an efficient operation while supporting the culinary team to deliver outstanding dining experiences for our guests.

Key Areas of Responsibilities

Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality team members continuously innovate in caring for the needs of the business, their guests, and their colleagues. As Chief Steward, you will need to:

Leadership & Team Management:

Lead, motivate, and manage the stewarding team to ensure a high standard of cleanliness, hygiene, and operational efficiency in all food and beverage areas. Foster a positive, cooperative, and efficient work environment. Provide coaching, training, and development opportunities for team members to ensure they are well-equipped to perform their duties effectively.

Cleaning & Sanitation Standards:

Oversee the cleaning and sanitation of all kitchen equipment, utensils, cookware, and food preparation areas, ensuring compliance with all health, safety, and hygiene regulations. Regularly inspect all food storage areas and service equipment for cleanliness, safety, and operational readiness.

Equipment & Inventory Management:

Ensure the proper functioning and cleanliness of kitchen equipment, dishware, glassware, and utensils. Work closely with the Executive Chef to manage the maintenance and repair of kitchen equipment, identifying any potential issues and resolving them proactively. Maintain an organized inventory of cleaning supplies, kitchen tools, and equipment, ensuring timely reordering to prevent shortages.

Waste Management & Recycling:

Develop and implement effective waste management and recycling strategies to ensure sustainability and reduce operational costs. Monitor food waste, ensure proper disposal of waste, and look for opportunities to minimize waste in line with environmental sustainability goals.

Collaboration with Culinary Team:

Work closely with the Executive Chef and culinary team to ensure that the kitchen is stocked, clean, and ready for service. Coordinate with chefs and other food production staff to ensure that all kitchen operations run smoothly and that all equipment is prepared and cleaned in accordance with the highest standards.

Safety & Compliance:

Ensure that all team members are properly trained in the correct use of cleaning chemicals, equipment handling, and workplace safety procedures. Ensure compliance with all relevant health and safety regulations, including food safety protocols, OSHA standards, and other local regulatory requirements.

Operational Efficiency & Cost Control:

Monitor the daily operations of the stewarding team to ensure maximum efficiency and minimal downtime. Help manage costs by minimizing waste and optimizing labor. Assist in developing and adhering to the stewarding department budget, keeping costs in line with financial targets.

Quality Control & Inspection:

Conduct regular inspections of the kitchen and dining areas to ensure cleanliness and sanitation are maintained to the highest standards. Ensure that food safety protocols, such as proper storage temperatures and cleanliness, are adhered to at all times.

Training & Development:

Oversee ongoing training programs for the stewarding team to ensure they are up to date on the latest cleaning techniques, safety protocols, and food handling procedures. Provide guidance and support to team members to help them grow in their roles and progress within the department.

Reporting & Documentation:

Maintain accurate records of cleaning schedules, maintenance logs, and inventory levels. Provide regular reports to the Executive Chef on the status of equipment, supplies, and team performance. Document any incidents or issues related to cleanliness, safety, or equipment maintenance and take appropriate corrective actions.

Qualifications and Standards

To succeed in this role, candidates should possess the following qualifications and experience:

• Education: A high school diploma or equivalent; additional certifications in hospitality, food safety, or environmental health and safety are a plus.
• Experience: Minimum of 5 years of experience in a stewarding or kitchen operations role, with at least 2 years in a supervisory position within a hotel, resort, or high-volume food service operation.
• Leadership Skills: Proven ability to lead, motivate, and manage a diverse team, ensuring high levels of performance and team engagement. Strong organizational and problem-solving skills.
• Operational Knowledge: In-depth knowledge of kitchen cleaning standards, food safety regulations, and kitchen equipment maintenance procedures. Familiarity with inventory management, waste control, and sustainability practices.
• Attention to Detail: Exceptional attention to detail in maintaining cleanliness, equipment organization, and operational readiness.
• Health & Safety Knowledge: In-depth understanding of food safety standards, hygiene regulations, and safe handling of chemicals and cleaning agents.
• Communication Skills: Strong verbal communication skills, with the ability to interact effectively with the Executive Chef, team members, and other departments.
• Physical Stamina: Ability to work in a fast-paced, physically demanding environment, standing for extended periods, and lifting heavy objects as required.

In Return, What We Offer

• Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move.
• Competitive compensation package.
• Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality.
• Health Insurance coverage whilst in service.
• A supportive and inclusive work environment that values diversity and collaboration.
• Employee Recognition Programs.
• Daily meals on duty and uniform dry-cleaning services.
• Year-round events of social, wellness programs, charity drives, and sports activities.

Accessibility and Adjustments

We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process, and we'll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us.

Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.