Job Description The Steward is responsible for ensuring the proper use and maintenance of equipment, managing inventory, maintaining kitchen cleanliness, and handling waste. - Establish and verify that job roles are designed according to staff capabilities and skills. - Verify the order and cleanliness of the assigned area for storing chemicals. - Open and close the service shift verifying the attendance of work teams, punctuality in service, and completion of tasks in areas, ensuring everything is well stored and in order. - Review the cleanliness of all areas, as well as refrigerators and chambers, ensuring they are perfectly clean inside and out. - Ensure 100% compliance with hygiene and cleaning programs in production kitchens and consumption centers. - Maintain kitchens, storage, corridors, and areas in optimal conditions of cleanliness, order, and safety. - Keep kitchen major equipment and other operational equipment in optimal condition. - Analyze, supervise, and control expenses by consumption center without exceeding budgeted expenses. - Ensure the availability of food and beverage operational equipment through monthly inventory taking by consumption center, food and beverage storage, and replenishing shortages to consumption centers according to their par stock, as well as preparing the annual purchase plan for food and beverage operational equipment. Requirements The ideal candidate should possess a degree in Food Engineering or a similar field. Additionally, minimum of 3 years experience leading medium-sized teams (10-20) in kitchen cleaning (stewarding) with high staff turnover is required. Benefits The position offers: - Competitive salary. - Indefinite term contract. - Training and development opportunities. - Complementary accommodation in other Four Seasons Hotels and Resorts. - Complementary meals during working hours. - Uniform laundry service. Schedule & Hours Full-time availability with the possibility of occasional night shifts.