You will report our Head chef's:
- Lead, inspire and develop the Stewarding team, creating a culture of pride, accountability and collaboration.
- Oversee the cleanliness and organisation of all kitchens, wash-up areas, stores and associated back-of-house spaces.
- Ensure the timely supply of clean crockery, cutlery, glassware, utensils and kitchen equipment across all outlets and events.
- Maintain the highest standards of food safety, hygiene and workplace safety.
- Ensure compliance with HACCP, COSHH, chemical-handling procedures and all applicable health and safety requirements.
- Manage cleaning schedules, deep-cleaning programmes and kitchen hygiene inspections.
- Monitor stock levels and control the responsible use of chemicals, cleaning materials and stewarding equipment.
- Support waste management, recycling and sustainability initiatives across the resort.
- Work closely with Culinary, Food & Beverage, Banqueting, Engineering and Health & Safety teams.
- Monitor equipment condition, arrange maintenance where required and support the protection of resort assets.
- Support internal audits and Environmental Health inspections, ensuring any actions are completed promptly.
- Manage departmental costs while maintaining the standards expected of a luxury Fairmont resort.