Executive Steward

Job Summary:
You are expected to adhere to the company’s mission, vision and value statements. Be knowledgeable of the company’s management systems, policies and initiatives for Hospitality, Environmental, and Health and Safety. You have specific responsibilities within these areas and are expected to understand them. Responsible for cleanliness of Dish Room, Pot Sinks, Machines, Main and Outlet Kitchens, Garbage Disposal Areas, Banquet Kitchen, Kitchen Equipment, China, Flat Wear and Glassware, Scheduling and Monitoring employees, and Employee Kitchen Bathrooms.

Job Specifications:

• Starting Wage: $51,000.00
• Employment Type: Summer Seasonal 2026 
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age 
• Housing Availability: Yes  

Job Responsibilities:

• Manages over all cleanliness and upkeep of dish room, pot sinks, all kitchens, employee kitchen bathrooms and related areas - duties include planning, scheduling, organizing and directing work, training personnel, and recommending applicants for employment or for discipline, termination or retention.
• Conducts inventories of all equipment.
• Manages the operation of dish rooms, pot sinks, bakery and butchery cleaning stations.
• Liaises with other Sous chefs to organize daily, weekly cleaning activities.
• Ensure all the refrigerators, ovens, freezers, coolers and walk ins are kept to company’s food safety standards.
• Ensures all food is stocked in main kitchen coolers and FIFO is followed.
• Co-ordinates with Banquet Chef, Banquet Manager to ensure all banquet functions are set ups are ready on time.
• Walk every buffet before food is out to check for specifications.
• Conducts equipment and skills training as and when needed.
• Manages cleaning of all facilities and equipment.
• Attend all Banquet Meetings.
• Ensures all restaurant have the right amount of plates, glasses and silver ware at all times
• Complete and maintain stewards daily log, cooler temperature logs, food temperature logs and submit to Executive Sous Chef.
• Conducts internal food safety audit once a week – MANDATORY.
• Schedule, Monitor accuracy of employee clock in and clock out times for schedules shift/s.
• Help other departments when need arises.
• Attend all trainings and classes as assigned or advised by supervisor.

Job Requirements:

• Management, Dishwashing, Kitchen
• 2+ years preferred
• Servsafe (provided by company)
• Basic Computer Skills
• Fluent in understanding and speaking English
• Slip-resistant shoes to be provided by the employee

Preferred Skills:

• Multi-outlet resort experience
• ServSafe Certification
• Bilingual
• Food Safety Certification