Executive Steward at Saint John's Resort

POSITION SUMMARY: The Executive Steward serves as the operational leader of all stewarding and sanitation functions at Saint John's Resort, ensuring impeccable cleanliness, equipment maintenance, and operational support across all culinary outlets, banquets, and special events. This role demands exceptional organizational skills, attention to detail, and the ability to maintain the highest standards of sanitation while managing high-volume, multi-outlet resort operations. The Executive Steward will uphold food safety excellence, equipment integrity, and team accountability while fostering a culture of operational support aligned with Saint John's Resort standards.

Guest Service Requirements

• Maintain a friendly, professional demeanor with genuine warmth in all interactions
• Support exceptional guest experiences through behind-the-scenes operational excellence
• Demonstrate commitment to hospitality excellence through actions, attitude, and accountability
• Ensure cleanliness and presentation standards enhance the overall guest experience
  
  

Safety Requirements

• Maintain safe work practices and prevent personal injury through proper technique and equipment use
• Ensure the safety of team members, guests, and vendors through proactive hazard identification
• Demonstrate comprehensive knowledge of chemical handling, OSHA requirements, and sanitation protocols
• Maintain compliance with health department regulations and company safety standards
  
  

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

Stewarding Operations & Sanitation Management

• 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
  
  

Equipment & Asset Management

• Manage inventory and maintenance of all smallwares, china, glassware, silverware, banquet & 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
  
  

Leadership & Team Development

• 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
  
  

Cost Control & Resource Management

• 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
  
  

Operational Support

• Supporting culinary operations through timely equipment delivery, setup, and breakdown
• Receiving deliveries and organizational storage areas, 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
• Ensure operational efficiency by always ensuring equipment is stored properly in its assigned areas and that is always handled with the upmost care
• Manage trash and recycling programs in compliance with environmental and regulatory requirements
  
  

Training & Professional Development

• 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
  
  

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THIS POSITION WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

Core Competencies

Performance Indicators

Accountability

Sanitation knowledge

Leadership

Cost management acumen

Team development

Verbal communication

Operational judgment

Professional ethics

Quality standards

Professional appearance

Problem-solving mindset

Dependability

Adaptability

Punctuality

Resource management

Teamwork

Work quality

Health inspection scores

Education/Requirements

• High School Diploma required
• Minimum two years stewarding leadership experience in upscale/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
  
  

Physical Requirements

• Ability to stand and walk for extended periods (8-12 hours)
• Capability to lift and carry up to 50 pounds regularly
• Tolerance for working in hot, humid, and wet environments
• Manual dexterity for equipment operation and maintenance tasks
• Ability to work in confined spaces and reach overhead storage areas
  
  

Work Environment

• Fast-paced, high-volume resort kitchen and stewarding environment
• Exposure to heat, steam, water, chemicals, and cleaning equipment
• Collaborative team environment requiring clear communication with culinary and service teams
• Seasonal demand variations typical of resort operations
  
  

Saint John's Resort is an equal opportunity employer committed to fostering a diverse and inclusive workplace.