Steward Supervisor

About the role

Manage a team of stewards while leading and performing dishwashing and kitchen cleaning functions. Potential career path to Stewarding Supervisor, Executive Steward, or Sous Chef.

Responsibilities

• Train and supervise stewards to ensure performance aligns with brand or hotel standards and HHM core values.
• Organize dishware for banquet functions.
• Wash dishes, glassware, flatware, pots, and pans.
• Operate dishwashing and other kitchen cleaning equipment.
• Place clean dishes, utensils, or cooking equipment in storage areas.
• Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.
• Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
• Sweep and wash floors and clean trash cans.
• Sort and remove trash, placing it in designated pickup areas.
• Perform food preparation functions during staffing shortages or peak periods.
• Monitor guest satisfaction scores and work to increase departmental and overall guest satisfaction.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Requirements

• High school diploma or equivalent preferred.
• Previous stewarding experience required or equivalent training.

Work Environment and Context

• Work schedule varies and may include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending, reaching, stooping, and kneeling.

Values

• People Are Our Capability
• Hearts That Serve
• Only Excellence
• Stay Nimble
• Own It