Executive StewardRole OverviewThe Executive Steward (Steward Manager II) is an exempt, non-union management role responsible for leading daily stewarding operations at NY, NY 10013. The role reports to the General Manager Retail Café and/or Executive Chef and oversees utility, porter, dishwashing, stewarding, and assigned sanitation support team members.
Scope of RoleThis position manages warewashing, sanitation execution, chemical control, waste management, equipment cleanliness, service readiness, documentation, and stewarding team performance. The Executive Steward ensures back-of-house areas, dish rooms, kitchens, service support areas, docks, trash rooms, and storage areas are clean, organized, safe, and maintained in accordance with company standards, client expectations, food safety requirements, sanitation procedures, and applicable regulatory guidelines.
Key PartnershipsThis role partners with Culinary, Operations, Facilities, Safety/Risk, HR, Labor Relations, vendors, and client-facing leaders to support daily service, catering, events, inspections, audits, and peak business needs.
Authority ClarificationThis role is not intended to serve as an independent site Safety Director. Final employment decisions, promotions, terminations, wage changes, job classification changes, permanent schedule changes, and overtime approvals remain subject to the established approval process.
Compensation DataCOMPENSATION: The salary range for this position is $70,000.00 to $115,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.
BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation.
There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.
Job ResponsibilitiesStewarding Operations- Lead daily stewarding operations in alignment with company standards, client expectations, food safety requirements, and operational needs.
- Supervise and direct utility, porter, dishwashing, stewarding, and assigned sanitation support team members.
- Schedule and allocate coverage across shifts, service periods, catering events, and operational peaks in accordance with company policy and applicable labor agreements.
- Manage warewashing, pot washing, dish room flow, smallwares availability, and service readiness.
- Ensure back-of-house areas, dish rooms, kitchens, docks, trash rooms, storage areas, service corridors, and support areas remain clean, organized, safe, and inspection-ready.
Sanitation and Food Safety- Establish, execute, and verify a Master Sanitation Schedule for daily, weekly, monthly, and quarterly cleaning.
- Ensure deep cleaning is completed for heavy kitchen equipment, floors, drains, walls, dish machines, ice machines, service areas, and related equipment.
- Support food safety and sanitation programs, including HACCP-based practices where applicable.
- Conduct routine inspections of sanitation, equipment, chemical, waste, and facility conditions.
Chemical, PPE, and Waste Management- Monitor chemical inventory, storage, labeling, SDS access, dispensing systems, dilution ratios, PPE use, and safe handling practices.
- Partner with approved chemical vendors to support compliance, training, cost control, and proper product use.
- Direct waste, recycling, composting, dock cleanliness, trash room standards, and disposal area readiness.
- Monitor par levels for smallwares, cleaning tools, PPE, chemicals, trash liners, and stewarding supplies; communicate shortages, breakage, or replacement needs.
Documentation, Audits, and Equipment- Maintain documentation for sanitation schedules, chemical checks, dish machine logs, ice machine cleani ng, training, inspections, corrective actions, and equipment concerns.
- Support health department inspections, client inspections, third-party audits, internal audits, and corrective action follow-up.
- Submit and follow up on work orders for equipment or facility issues impacting sanitation, safety, or service readiness.
People Leadership and Partnership- Monitor labor productivity, attendance, timekeeping, staffing levels, and schedule adherence; escalate concerns as needed.
- Train, coach, document performance concerns, support performance evaluations, and recommend corrective action in partnership with management, HR, and Labor Relations where applicable.
- Partner with Culinary, Operations, Facilities, HR, Safety/Risk, Labor Relations, vendors, and client-facing leaders to resolve issues and improve service readiness.
- Promote accountability, urgency, teamwork, safety, sanitation discipline, and operational pride within the stewarding team.
Performance ExpectationsSuccess in this role may be measured by sanitation readiness, completion of the Master Sanitation Schedule, audit and inspection outcomes, dish room efficiency, equipment readiness, labor productivity, overtime control, chemical compliance, PPE compliance, supply and par control, waste management execution, timely issue escalation, and reduction of repeat sanitation or service-readiness concerns.
Qualifications- Experience in stewarding, sanitation, hospitality, or related operations preferred.
- Minimum 5 years of prior supervisory experience preferred.
- Knowledge of sanitation, chemical handling, PPE, and back-of-house operations.
- Strong communication, organization, and follow-up skills.
- Ability to work in a fast-paced, team environment.
- Food safety certification or ability to obtain one.
Education and Experience- High school diploma or GED required.
- Associate's degree or coursework in Hospitality, Culinary Arts, Food Service Management, Facilities Management, Safety, Sanitation, or a related field preferred.
- Equivalent experience in stewarding, sanitation, food service operations, hospitality, facilities, or related operational leadership may be considered.
- Prior experience supervising or directing stewarding, utility, porter, sanitation, dish room, or back-of-house support teams preferred.
- Experience working in a union property or labor-managed environment preferred.
Certifications and Training- NYC Food Protection Certificate, ServSafe Manager Certification, or equivalent food safety certification required or must be obtained within the company-designated timeframe.
- Chemical safety, Hazard Communication, PPE, sanitation, and company-required safety training must be completed as required by company, client, or regulatory standards.
- Additional certifications or training may be required based on accounts, client, regulatory, or company requirements.
Required Competencies- Operational leadership and daily execution
- Strong sanitation and food safety discipline
- Sense of urgency and service readiness
- Team supervision, coaching, and accountability
- Clear communication and professional follow-up
- Documentation accuracy and attention to detail
- Labor awareness and ability to operate within applicable collective bargaining agreements
- Problem-solving and issue escalation
- Vendor coordination and service follow-up
- Safety mindset and PPE compliance
- Inventory, par control, and cost awareness
- Ability to remain calm, organized, and effective in a fast-paced, high-volume environment
Physical Requirements and Work Environment- Ability to stand, walk, lift, and move throughout the shift.
- Work in kitchen, dish room, dock, and other demanding environments.
- Use PPE and follow safe work practices.
- Flexible schedule, including mornings, evenings, weekends, and holidays.
Technology and SystemsAbility to use company systems and workplace technology to support scheduling, timekeeping, communication, documentation, task tracking, operational follow-up, and reporting. Systems may include MyWorkLife, Kronos, Microsoft Outlook 365, Microsoft Teams, Microsoft Office, Smartsheet, Copilot, and other company-approved tools used for scheduling, timekeeping review, work orders, sanitation documentation, training records, audit follow-up, inventory tracking, and operational communication.
Reasonable AccommodationsReasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the role, in accordance with applicable law and company policy.
Decision Making AuthorityThe Executive Steward may provide daily directions, assign work within operational needs, monitor productivity, inspect work areas, document concerns, escalate issues, support performance evaluations, and recommend corrective action in partnership with management, HR, and Labor Relations where applicable.
The role does not independently approve terminations, final corrective actions, wage changes, job classifications, permanent schedule changes, overtime outside established approval processes, or actions requiring HR/Labor Relations review.
