économe

10:49 Jan 13, 2019 

In many institutions an économe is indeed called a steward. But in restaurants a kitchen steward's responsibilities have nothing to do with supervising the purchase or provision of food supplies (which is what an économe does). In many cases kitchen steward is more or less another name for a dishwasher, but although it can apply to a more managerial position, this is to do with the cleanliness and efficient running of the kitchen (including the equipment). And despite the Termium reference giving "kitchen steward" as an equivalent for "économe" in the hotel industry, this is also true in Canada:
http://salary-surveys.erieri.com/salary/job/kitchen-steward-...

A steward in a hotel is one thing, but a kitchen steward in a restaurant is another.

08:16 Jan 13, 2019 

Er... isn't that precisely what I just said?
Hence why I didn't submit it as an answer, just a passing comment for information, in case it was any help in defining the role.

23:31 Jan 12, 2019 

Certainly not!

"Pour garantir la bonne exploitation d’un restaurant, l’équipe de cuisine s’appuie sur les compétences de l’économe. Sa mission est d’assurer la gestion des matières premières ainsi que les coûts qu’elles engendrent.
Dans les petits établissements, quand il n’est pas assuré par l’exploitant, l’économat est assumé par le chef de cuisine. Dans les plus grandes structures, l’économe est un poste à part entière. La mission d’économat cuisine est privilégiée dans les collectivités"
https://koust.net/economat-cuisine-technologie-restaurant/

This is one of the main responsibilities of the kitchen manager in the English-speaking restaurant world, but the KM has wider functions:

"Kitchen manager
Supervises and coordinates activities concerning all back-of-the-house operations and personnel, including food preparation, kitchen and storeroom areas. Hires, discharges, trains, and evaluates back-of-house personnel. Purchases or requisitions food items, supplies and equipment. Plans or participates in menu planning and food production [...]", etc., etc.
https://restaurant.org/Restaurant-Careers/Career-Development...

23:08 Jan 12, 2019 

Quartermasters are usually in charge of the stores in military settings, not kitchens. I believe;

20:37 Jan 12, 2019 

In military and similar organizations, I think this would be the Quartermaster; not sure, though, what it is in civilian spheres?