Executive Steward

This role ensures the highest levels of cleanliness, organization, and efficiency across all back‑of‑house food and beverage areas. The  Executive Steward plays a key part in maintaining exceptional hospitality by leading stewarding team members, supporting safe and sanitary food service operations

Responsibilities

• Oversee daily stewarding operations, including dishwashing, cleaning, and kitchen support functions
• Maintain cleanliness and sanitation standards across all kitchens, storage areas, and loading docks in compliance with health regulations
• Recruit, train, schedule, and supervise stewarding team members
• maintain equipment 
• maintain sanitation of kitchen 
• Manage inventory of china, glassware, silverware, and kitchen equipment
• Monitor labor, supplies, and operating costs; support budget and expense control
• Ensure proper use, storage, and handling of cleaning chemicals and equipment
• Identify and implement process improvements to increase efficiency and reduce loss or breakage
• Partner with culinary leadership to support overall kitchen operations and service execution
• Enforce safety standards and maintain compliance with MSDS and OSHA guidelines
• Stewarding Operations Oversight — Assist in managing all stewarding functions, including dishwashing, equipment maintenance, and cleanliness of kitchen and service areas.
• Sanitation & Safety Compliance — Ensure all food production and service areas meet sanitation standards and comply with local health regulations.
• Team Leadership & Coaching — Support hiring, training, scheduling, and performance development for stewarding staff; foster a positive, inclusive, and efficient work environment.
• Inventory & Equipment Management — Monitor and maintain par levels of cleaning supplies, chemicals, and stewarding equipment; coordinate repairs and replacements as needed.
• Operational Coordination — Collaborate with Culinary, Banquets, and Food & Beverage teams to ensure timely setup, breakdown, and support for all meal periods and events.

• Previous experience in stewarding, kitchen operations, or hospitality support is preferred.
• Strong leadership, communication, and organizational skills.
• Ability to work in a fast‑paced, high‑volume resort environment.
• Familiarity with sanitation standards and safe chemical handling.
• Ability to lift, push, and pull moderate to heavy items and stand for extended periods.
• Ability to stand for long periods of time and lift, pull, and push a moderate weight (about 50 pounds)
• Must be able to work a flexible schedule, including weekends and holidays