Executive Chief Steward

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

At Four Seasons Astir Palace Hotel Athens (ranked No. 27 in the World’s 50 Best Hotels), we are seeking an experienced and motivated Executive Chief Steward to join our Culinary Team in a permanent capacity.

Reporting to the Executive Chef, this role is responsible for leading the Stewarding Department and ensuring the highest standards of cleanliness, sanitation, organization, and operational efficiency across all kitchens and back-of-house areas. Working closely with Culinary, Food & Beverage, Banquets, and Purchasing teams, you will play a key role in maintaining food safety standards, controlling costs, supporting operational excellence, and developing a high-performing stewarding team.

• →Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• →Ensure the organization and implementation of H.A.C.C.P in all kitchens, storage areas, employee dining room, waste receptacle areas, compactor room, carts, tables, and Stewarding Department equipment and machinery through constant monitoring and adherence to a vigorous cleaning schedule.
• →Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory control and cost control measures.
• →Supervise and coordinate the activities of all stewards, permanent, seasonal and outsourced, to ensure the smooth and efficient operation of the department, maintain a qualified staff by identifying and controlling work relationships, areas of accountability and performance of personnel assigned as well as completing and conducting performance reviews.
• →Prepare reports as requested to develop a more informative data base for improved management decision making.
• →Work closely with the Executive Chef, Director of F&B, the Banquet Chef and Banquet Manager to coordinate banquet activities including an adequate supply of small ware for banquet set-up, the dish-up and delivery of food to the proper location, and the delivery of unused food items to the kitchen.
• →Attend weekly and monthly meetings to maintain favorable working relationships and communicate information to other departments as well as communicate all necessary information back to Stewarding department employees.
• →Be able to understand and conduct departmental Profit & Loss (P&L) statements and justify related expenses on a monthly basis.

• Previous experience in a Chief Steward, Executive Steward, or Stewarding Management role within a luxury hotel or resort environment.
• Strong knowledge of HACCP, food safety regulations, sanitation requirements, and hygiene standards.
• Experience leading and developing large teams in a fast-paced operation.
• Strong understanding of inventory management, budgeting, cost control, and stewarding operations.
• Ability to manage departmental expenses and interpret Profit & Loss (P&L) reports.
• Excellent leadership, organizational, and communication skills.
• Ability to collaborate effectively with Culinary, Food & Beverage, Banquets, Purchasing, and other operational teams.
• Proficiency in Microsoft Office and hospitality management systems.
• Strong attention to detail and commitment to operational excellence.
• Excellent command of the English language.
• European Passport or legal right to work in Greece.

• Permanent position – 5 working days per week, 2 days off.
• Schedule may vary according to operational needs.
• Flexibility to work weekends, public holidays, and according to business demands is required.

If you are passionate about operational excellence, team leadership, food safety, and creating an exceptional foundation for culinary success, we would love to hear from you.