Executive Steward

Base Pay $55,000.00 - $70,000.00 / Year Job Category Culinary, *Full Time Employee Type FT Exempt Required Degree NONE Manage Others Yes Description Executive Steward Position Description & Qualifications Position Summary The Executive Steward is a key member of the Culinary Leadership Team, responsible for the daily leadership, organization, cleanliness, and operational efficiency of the Stewarding Department. This is a hands‑on, “boots on the ground” leadership position requiring a proactive approach to maintaining the highest standards of sanitation, safety, and organization throughout the Club's kitchens and designated back-of-house areas. Reporting to the Executive Chef and Executive Sous Chef, the Executive Steward oversees all stewarding personnel, equipment, inventory, and departmental operations. The ideal candidate is a motivated, detail‑oriented leader who takes ownership of the department, leads by example, develops team members, and ensures the Club's culinary operations are consistently supported at the highest level. Lead, supervise, train, and develop the Stewarding Team, fostering a positive, professional, and accountable work environment. Recruit, hire, onboard, coach, counsel, and evaluate team members while establishing clear performance expectations. Coordinate daily assignments, work areas, staffing levels, and weekly schedules to meet operational needs while managing labor costs. Maintain exceptional standards of cleanliness, sanitation, safety, and organization throughout all kitchens, food preparation areas, dishwashing stations, and assigned back‑of‑house facilities. Develop, implement, and monitor daily, weekly, and monthly cleaning and deep‑cleaning schedules, conducting routine inspections to ensure compliance. Ensure adherence to health department regulations, food safety standards, chemical handling procedures, and workplace safety requirements. Oversee the proper cleaning, handling, storage, and maintenance of kitchen equipment, china, glassware, silverware, and food and beverage service equipment. Conduct quarterly inventories of china, glassware, and silverware, monitoring breakage, shortages, and replacement needs. Manage the purchasing, inventory, and cost control of cleaning chemicals, sanitation products, and stewarding supplies. Monitor dishwashing and sanitation equipment, coordinating maintenance and repairs with the Engineering Department as needed. Collaborate with Culinary and Food & Beverage Leadership to ensure appropriate stewarding support for daily dining operations, banquets, and special events. Maintain accurate departmental records while identifying opportunities to improve productivity, reduce waste, and control expenses. Maintain a visible, hands‑on presence, assisting the team during busy service periods and ensuring consistent departmental accountability. Qualifications & Requirements Ability to read, write, and communicate fluently in English; bilingual Spanish a plus. Previous stewarding supervisory or management experience, preferably in a high-volume, upscale hospitality environment. Proven leadership skills with the ability to train, motivate, coach, and develop team members. Strong knowledge of sanitation standards, cleaning chemicals, equipment care, and workplace safety. Solid understanding of labor management, inventory controls, and chemical and cleaning supply costs. Exceptional professionalism, integrity, organizational skills, and attention to detail. Strong communication skills and the ability to work effectively with staff, Culinary Leadership, and Club Management. Ability to prioritize responsibilities and adapt to the demands of a fast‑paced, high‑volume operation. Willingness to lead by example and actively participate in daily departmental operations. #J-18808-Ljbffr Chevy Chase Club