Executive Steward

Job Description Lead all stewarding operations to ensure the cleanliness, sanitation, organization, and readiness of kitchens, dishwashing areas, storerooms, loading areas, and other food-and-beverage back-of-house spaces. Recruit, train, schedule, supervise, coach, and evaluate the stewarding team, promoting accountability, engagement, safety, and luxury service standards. Establish and maintain cleaning schedules, sanitation procedures, equipment-handling practices, and opening and closing standards. Ensure compliance with health department regulations, food-safety requirements, chemical-handling guidelines, OSHA standards, and hotel policies. Conduct routine inspections and promptly address cleanliness, safety, equipment, or sanitation concerns. Ensure a consistent supply of clean dishware, glassware, flatware, cookware, utensils, and kitchen equipment to support culinary, restaurant, banquet, and in-room dining operations. Manage the safe use, storage, labeling, and inventory of cleaning chemicals, sanitation supplies, uniforms, and stewarding equipment. Monitor dishwashing machines, waste systems, and related equipment; coordinate preventive maintenance and timely repairs. Manage departmental labor, operating expenses, purchasing, inventory, and productivity in accordance with budget expectations. Oversee waste removal, recycling, grease disposal, and sustainability practices while maintaining clean and orderly receiving and disposal areas. Partner with Culinary, Food & Beverage, Banquets, Engineering, Purchasing, and other departments to support daily operations, special events, and high-volume service periods. Maintain accurate records for inspections, training, chemical safety, equipment maintenance, inventory, and other required documentation. Respond promptly and professionally to operational needs while maintaining the standards expected in a luxury hospitality environment. Qualifications: Qualifications High school diploma or equivalent required; degree or coursework in hospitality management, culinary operations, or a related field preferred. Minimum of three to five years of progressive stewarding or back-of-house food-and-beverage experience, including at least two years in a supervisory or management role. Previous experience in a luxury hotel, resort, fine-dining, or high-volume banquet environment strongly preferred. Thorough knowledge of sanitation standards, food-safety practices, chemical handling, workplace safety, and commercial dishwashing systems. Food-safety or sanitation certification, such as ServSafe, required or must be obtained within the timeframe established by the property. Strong leadership, coaching, scheduling, organizational, problem-solving, and decision-making skills. Demonstrated ability to manage labor, operating expenses, purchasing, inventory, and departmental productivity. Ability to communicate clearly and professionally with team members, leaders, vendors, and regulatory representatives. Ability to remain composed, visible, and responsive in a fast-paced, high-volume environment. Proficiency with standard workplace technology and the ability to learn scheduling, purchasing, inventory, and hotel operating systems. Working knowledge of Microsoft Office or similar business applications preferred. Fluency in English required; additional language skills are preferred based on the needs of the operation. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit The Knox Hotel Employer LLC is an Equal Opportunity Employer, M/F/D/V. The Knox Hotel Employer LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, The Knox Hotel Employer LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training #J-18808-Ljbffr FAIRMONT