Overview

The Stewarding Department plays a critical role in supporting culinary and service operations by maintaining cleanliness, sanitation, equipment readiness, dishware, glassware, silverware, kitchen organization, porter support, and back-of-house standards.

 

Job Summary

 

The Executive Steward is responsible for leading the Stewarding operation at Black Desert Resort. This position oversees all stewarding team members, dishwashing operations, sanitation practices, kitchen cleanliness, equipment care, chemical usage, inventory of china, glass, silver, operational supplies, and the porter program supporting Food & Beverage and back-of-house operations.

Reporting to the Director of Food & Beverage, the Executive Steward partners closely with culinary leadership, restaurant leadership, banquet leadership, purchasing, engineering, housekeeping, and porter teams to ensure all Food & Beverage outlets, kitchens, storage areas, event spaces, and back-of-house support areas are properly maintained and supported. This role is responsible for maintaining high sanitation standards, controlling breakage, supporting health department compliance, overseeing porter productivity, and ensuring stewarding and porter operations meet the needs of restaurants, banquets, employee dining, and special events.

The ideal candidate is a hands-on leader with strong organization, accountability, sanitation knowledge, and the ability to lead a large team in a fast-paced ultra-premium resort environment.

 

Job Specifications

Onsite: Black Desert Resort

Shift & Schedule Availability: Year-Round / Full-Time

Pay Range: $90,000 - $100,000/year. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors, including experience, leadership background, operational scope, and business needs.

 

Responsibilities

Key Responsibilities including but not limited to

• Lead and oversee daily Stewarding operations for restaurants, bars, banquets, culinary production areas, employee dining, and special events.
• Oversee the porter program, ensuring porter services support Food & Beverage, culinary, banquet, and back-of-house operational needs.
• Supervise, train, schedule, coach, and support stewarding supervisors, stewards, dishwashers, porters, and utility team members.
• Lead scheduling, task assignment, productivity, training, and accountability for stewarding and porter team members.
• Ensure porter responsibilities are completed consistently, including movement of equipment, support of event setups and breakdowns, trash removal, back-of-house cleanliness, supply transport, and operational support.
• Partner with Banquets, Culinary, Engineering, Housekeeping, and Food & Beverage leaders to align porter support with daily operations, large events, special projects, and resort priorities.
• Maintain clear standards for porter duties, safety expectations, service levels, equipment handling, and department communication.
• Ensure all kitchens, dish areas, storage areas, service corridors, back-of-house spaces, trash areas, and equipment areas are clean, organized, and maintained to resort standards.
• Oversee dishwashing operations, including proper washing, sanitizing, drying, storage, and distribution of china, glassware, silverware, pots, pans, and kitchen equipment.
• Maintain adequate par levels of china, glass, silver, smallwares, banquet equipment, and stewarding supplies.
• Monitor and control breakage, loss, misuse, and improper storage of operating equipment.
• Partner with culinary and banquet leadership to ensure equipment, dishware, glassware, silverware, and service items are ready for daily operations and events.
• Support banquet operations by ensuring proper equipment pull, polishing, staging, transport, breakdown, and return of banquet operating supplies.
• Maintain cleanliness and sanitation standards in compliance with health department regulations, food safety standards, OSHA requirements, and resort policies.
• Oversee proper use, storage, labeling, and handling of cleaning chemicals and sanitation products.
• Partner with Purchasing to manage ordering, inventory, receiving, and storage of stewarding supplies, chemicals, paper products, and operating equipment.
• Partner with Engineering to report, track, and resolve equipment issues involving dish machines, grease traps, drains, floor areas, carts, shelving, trash areas, and related back-of-house systems.
• Conduct regular inspections of kitchens, dish areas, storage rooms, trash areas, loading areas, service corridors, and back-of-house spaces.
• Support waste management, recycling, composting, grease disposal, and sustainability initiatives where applicable.
• Ensure stewarding and porter teams are properly trained on equipment use, chemical safety, sanitation practices, lifting techniques, cart handling, waste removal, and workplace safety.
• Maintain accurate records related to inventory, breakage, equipment needs, chemical usage, sanitation checks, porter assignments, and team member training.
• Assist in budgeting, labor planning, supply management, and cost control for the Stewarding Department and porter program.
• Support recruitment, onboarding, performance management, corrective action, and team development in partnership with People Services.
• Maintain effective communication with Food & Beverage, Culinary, Banquets, Purchasing, Engineering, Housekeeping, and other resort departments.
• Lead by example during peak periods, large events, holidays, and high-volume operations.
• Uphold Black Desert Resort’s ultra-premium service, sanitation, and leadership standards.
• Attend mandatory orientations and trainings.
• Perform other duties as assigned.

Qualifications

• Minimum of 5 years of stewarding, kitchen operations, culinary support, porter operations, or back-of-house leadership experience preferred.
• Previous Executive Steward, Assistant Executive Steward, Stewarding Manager, Chief Steward, Back-of-House Manager, or similar leadership experience strongly preferred.
• Experience in a resort, hotel, banquet, convention, fine dining, or high-volume Food & Beverage environment preferred.
• Strong knowledge of dishwashing systems, sanitation standards, health department requirements, chemical safety, waste removal, porter operations, and back-of-house organization.
• Experience managing china, glass, silver, smallwares, banquet equipment, operating supply inventories, and porter support functions.
• Strong leadership, coaching, communication, and team development skills.
• Ability to manage labor, schedules, supply usage, breakage, porter productivity, and department costs.
• Strong organizational skills with the ability to support multiple outlets, kitchens, events, and operational requests simultaneously.
• Ability to work collaboratively with culinary, banquet, restaurant, purchasing, engineering, housekeeping, and porter teams.
• ServSafe certification preferred or ability to obtain.
• Flexible availability including mornings, evenings, weekends, holidays, and extended shifts based on business needs.

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