Steward - Theodosia

Department:     Food & Beverage - Culinary

Direct Report:  Culinary Supervisor / Chef de Cuisine

Purpose:           Maintain cleanliness, sanitation, and organization of kitchen equipment, dishware, and back-of-house areas at Theodosia, ensuring compliance with health and safety standards in alignment with EOS Hospitality and Sanderling Resort expectations.

OVERVIEW:

The Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality, elevated culinary programming, and memorable guest experiences. Theodosia serves as the resort’s signature, chef-driven dining experience, celebrating regional ingredients, seasonality, and sophisticated yet welcoming service.

The Steward plays a critical support role in kitchen operations by ensuring all dishware, cookware, utensils, and kitchen areas remain clean, sanitized, and organized. This position directly contributes to food safety, operational efficiency, and overall service success.

JOB SUMMARY:   

• Operate automatic dishwashing equipment to clean and sanitize dishes, glassware, flatware, pots, pans, and kitchen utensils
• Manually wash large or delicate items as required
• Maintain proper chemical levels and safe operation of dishwashing equipment
• Ensure proper sorting, stacking, and storage of clean dishware and utensils
• Remove trash and recycling from kitchen and service areas regularly
• Break down and clean dish machine at end of shift
• Sweep and mop kitchen floors to maintain sanitation standards
• Clean and sanitize work surfaces, prep tables, shelving, and storage areas
• Assist with maintaining organization of walk-ins, dry storage, and shelving areas
• Support kitchen team with moving supplies, deliveries, and restocking items as needed
• Assist with unloading deliveries when assigned
• Maintain awareness of safety hazards and report concerns to supervisors
• Follow proper food safety, sanitation, and hygiene procedures at all times
• Use proper personal protective equipment when handling chemicals or cleaning equipment
• Participate in daily shift briefings and follow assigned cleaning schedules
• Demonstrate teamwork by supporting culinary team members during peak service periods
• Follow safe work practices including Emergency Procedures, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures
• Attend meetings and training sessions as required
• Comply with all policies outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform standards, anti-harassment policy, and workplace conduct

ESSENTIAL FUNCTIONS OF THE JOB:

• Ability to remain standing for up to 10 hours
• Ability to regularly lift and move up to 50 lbs (dish racks, trash bags, supply boxes)
• Ability to bend at the waist frequently, including washing dishes over sinks for extended periods
• Ability to reach overhead and below waist level to store items
• Ability to use repetitive manual dexterity for scrubbing, rinsing, and handling equipment
• Ability to work in a hot, wet, and fast-paced environment
• Ability to communicate and exchange information effectively
• Ability to read, write, speak, and understand basic English
• Ability to complete a satisfactory background check
• Ability to perform assigned tasks and operate equipment safely
• Ability to work flexible hours based on business needs including evenings, weekends, and holidays

TECHNOLOGY AND EQUIPMENT USED:

• Time clock and time clock systems
• Automatic Dishwasher
• Three-Compartment Sink
• Refrigeration Units & Freezers
• Basic Cleaning Chemicals & Tools (mop/bucket, broom/dustpan, sanitizers)
• Shelving and Storage Equipment
• Trash Compactor
• Step Stool

WORKING ENVIRONMENT:

• Work will primarily take place in a hotel resort and restaurant kitchen environment
• Fast-paced back-of-house setting with seasonal fluctuations in volume
• Exposure to hot water, steam, cleaning chemicals, sharp objects, and heavy equipment
• Combination of independent work and collaborative kitchen support

KEY SKILLS & EXPERIENCE REQUIRED:

• Previous kitchen or dishwashing experience preferred but not required
• Strong work ethic and reliability
• Ability to follow sanitation procedures and safety guidelines
• Ability to work efficiently in a team-oriented environment
• Strong attention to cleanliness and organization
• Ability to remain composed and productive during high-volume periods
• Successful completion of satisfactory background check
• Available and willing to work flexible hours based on business needs including weekdays and weekends

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager.  The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.