Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $18.25 - $33.50
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
flexible scheduling
Job Description
Saint John's Resort is a prestigious resort destination known for its upscale amenities, elegant accommodations, and outstanding culinary experiences. Located in a scenic environment, the resort attracts a diverse clientele seeking luxury, comfort, and top-tier service. The resort is committed to maintaining exceptional standards across all departments, ensuring every guest enjoys a memorable and seamless stay. With a focus on quality, innovation, and guest satisfaction, Saint John's Resort operates multiple culinary outlets, banquet facilities, and special event spaces. The resort is also dedicated to fostering a diverse and inclusive workforce, promoting professional growth and teamwork among its staff.\n\nThe Executive Steward... Show More
Job Requirements
- High school diploma required
- Minimum two years stewarding leadership experience in upscale or resort environment preferred
- Proven track record in high-volume, multi-outlet operations
- ServSafe Manager Certification preferred or ability to obtain within 60 days
- Knowledge of commercial dishwashing equipment, chemical safety, and sanitation systems
- Proficiency in inventory management and basic computer systems
- Proof of eligibility to work in the United States
- Flexibility to work varied schedules including nights, weekends, and holidays as required by resort operations
Job Qualifications
- High school diploma
- Minimum two years stewarding leadership experience in upscale or resort environment preferred
- Proven track record in high-volume, multi-outlet operations
- ServSafe Manager Certification preferred or ability to obtain within 60 days
- Knowledge of commercial dishwashing equipment, chemical safety, and sanitation systems
- Proficiency in inventory management and basic computer systems
- Strong leadership and team development skills
- Excellent verbal communication and operational judgment
- Ability to maintain professional ethics and appearance
- Experience with cost management and resource optimization
Job Duties
- Oversee all dishwashing, pot washing, and kitchen sanitation operations across resort outlets
- Ensure compliance with health department standards, food safety protocols, and brand sanitation requirements
- Maintain equipment cleanliness standards for cooking equipment, work surfaces, and food contact areas
- Implement and monitor proper chemical usage, dilution ratios, and storage procedures
- Manage inventory and maintenance of all smallwares, china, glassware, silverware, banquet and catering equipment, and kitchen equipment
- Coordinate equipment repairs and preventive maintenance schedules with engineering and vendors
- Track and report equipment needs, replacement cycles, and capital expenditure recommendations
- Ensure proper storage, organization, and security of all stewarding assets
- Lead hiring, onboarding, training, and performance management of stewarding team members in accordance with company procedures
- Foster clear communication with culinary leadership regarding operational needs and challenges
- Organize and lead stewarding team meetings and daily shift briefings
- Build and maintain a positive team culture focused on efficiency, accountability, and reliability
- Mentor and develop stewarding staff, creating opportunities for advancement within the organization
- Partner with Executive Chef on chemical, supply, and equipment cost management
- Recommend strategies to optimize operational efficiency while controlling expenses
- Monitor usage levels and implement waste reduction initiatives
- Manage stewarding labor deployment to meet operational demands while controlling costs
- Support culinary operations through timely equipment delivery, setup, and breakdown
- Receive deliveries and organize storage areas and coolers
- Support FOH operations through timely CGS, equipment delivery, setup, and breakdown
- Coordinate stewarding coverage for banquets, special events, and peak service periods
- Ensure kitchen flow efficiency through proper staging and organization of dirty and clean equipment
- Manage trash and recycling programs in compliance with environmental and regulatory requirements
- Lead and participate in required training sessions including chemical safety, equipment operation, and sanitation protocols
- Ensure team maintains current certifications and safety training compliance
- Maintain professional appearance and conduct, serving as a role model for stewarding team
- Complete assigned administrative tasks and special projects as directed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink helps restaurants, hotels, and hospitality businesses hire.
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