EXECUTIVE STEWARD

The Executive Steward is responsible for the overall cleanliness, organization, and efficiency of the resort’s culinary and food & beverage operations. This role ensures the highest sanitation, hygiene, and safety standards across all kitchen and back-of-house areas while managing stewarding operations, equipment maintenance, and inventory control. The Executive Steward works closely with the culinary and banquet teams to support exceptional guest experiences.

Key Responsibilities:

Operational Leadership:

• Oversee daily stewarding operations, ensuring compliance with health, safety, and sanitation regulations (e.g., OSHA, HACCP).
• Supervise and train stewarding staff in proper cleaning techniques, equipment usage, and safety protocols.
• Ensure all kitchen and back-of-house areas are clean, organized, and adequately maintained.
• Monitor dishwashing procedures, ensuring efficient workflow and adherence to hygiene standards.
• Maintain par levels of all kitchen equipment, ensuring proper handling and storage.

Inventory & Equipment Management:

• Manage and maintain cleaning supplies, dishware, glassware, and kitchen equipment inventory.
• Inspect dish machines, pot washers, and other kitchen equipment regularly to ensure proper functionality.
• Coordinate with engineering and external vendors to repair and maintain stewarding equipment.

Budget & Cost Control:

• Develop and manage the stewarding department budget, including labor, supplies, and equipment expenses.
• Monitor and control costs while maintaining high service standards.
• Implement waste reduction initiatives and sustainability programs in collaboration with culinary leadership.

Team Management & Training:

• Recruit, train, and develop a high-performing stewarding team.
• Create staff schedules and manage labor costs while maintaining operational efficiency.
• Conduct performance evaluations, provide coaching, and foster a positive work environment.

Collaboration & Communication:

• Work closely with the Executive Chef, Senior Banquet Sous Chef, and Food & Beverage leadership to ensure seamless operations.
• Support banquet and event operations by ensuring proper setup and breakdown of dishware and kitchen equipment.
• Communicate with all relevant departments to maintain smooth kitchen and dining operations.

Qualifications & Experience:

• Minimum 3-5 years of experience in a stewarding leadership role within a luxury resort, hotel, or large-scale F&B operation.
• Strong knowledge of sanitation regulations, dishwashing procedures, and kitchen equipment maintenance.
• Experience in inventory management, cost control, and budgeting.
• Excellent leadership, organizational, and communication skills.
• Ability to work in a fast-paced, high-volume environment, including nights, weekends, and holidays.
• Proficiency in Microsoft Office and familiarity with inventory management software preferred.
• Ability to work a flexible schedule
• The ability to lift, push, and pull over 50 pounds is required.