• Oversee all steward operations to ensure cleanliness, sanitation, and organization across kitchens, storage areas, and back-of-house facilities.
• Ensure full compliance with health, safety, and sanitation regulations (local, state, and federal).
• Manage, train, schedule, and evaluate stewarding staff to maintain operational efficiency and high standards.
• Maintain inventory of china, glassware, silverware, kitchen equipment, and cleaning supplies.
• Control stewarding labor and operating costs while maintaining quality standards.
• Coordinate with Executive Chef and Food & Beverage leadership to support daily operations and special events.
• Develop and enforce cleaning schedules, sanitation procedures, and preventive maintenance programs.
• Oversee proper handling, storage, and disposal of waste, recycling, and hazardous materials.
• Inspect kitchens and back-of-house areas regularly and address deficiencies promptly.
• Ensure proper use, care, and storage of all equipment to minimize breakage and loss.
• Assist with setup and breakdown for banquets, events, and outlets as needed.
• Support audits, health inspections, and internal quality assurance reviews.
Employment period: Oct 1, 2026 – May 31, 2027
