Executive Steward

JOB OVERVIEW:

Under the general guidance of the Executive Chef, the Executive Steward is responsible for managing the overall cleanliness, organization, and sanitation of all kitchens, dishwashing, and back-of-house food service areas. This role ensures that all culinary and stewarding operations meet health, safety, and hygiene standards in compliance with local regulations and brand requirements. The Executive Steward oversees stewarding staff, manages inventory of cleaning supplies and equipment, coordinates waste management procedures, and supports kitchen efficiency through effective logistics and support services.

YOUR KEY RESPONSIBILITIES:

• Oversee the cleanliness and sanitation of all kitchen areas, storage rooms, dish rooms, and equipment to ensure compliance with health and safety regulations
• Supervise, train, and schedule stewarding team members, ensuring proper coverage and performance across all shifts
• Maintain inventory and proper par levels of cleaning supplies, chemicals, and kitchen equipment; manage ordering and stock rotation
• Ensure proper operation and maintenance of all dishwashing and cleaning equipment, reporting issues promptly for repair or replacement
• Coordinate with the Executive Chef and culinary team to ensure seamless back-of-house support for all food & beverage operations, outlets, and in-room dining
• Implement and enforce cleaning schedules, standard operating procedures, and sanitation checklists in accordance with brand and local guidelines
• Monitor waste management and recycling practices, ensuring efficiency and compliance with environmental policies
• Conduct regular inspections of kitchen and stewarding areas to maintain cleanliness, safety, and operational readiness
• Ensure safe handling, storage, and disposal of chemicals and cleaning materials according to OSHA and company regulations
• Support large-scale banquet setups and breakdowns by providing equipment, logistics, and cleaning assistance as needed
• Foster a positive and productive work environment, promoting teamwork, accountability, and staff development
• Maintain clear communication with Food & Beverage and culinary leadership regarding operational needs, staffing, and safety concerns
• Manage labor costs and scheduling in line with forecasted business levels and departmental budgets
• Conduct regular staff training on safety, hygiene, and equipment usage to reduce risk and promote workplace safety
• We recognize we are in the hospitality industry and that may require us to provide lateral service. 
• We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.

ADDITIONAL RESPONSIBILITIES:

• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with team members using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.                   

All your information will be kept confidential according to EEO guidelines.