Camelback Resorts
301 Resort Dr
Tannersville, PA 18372, USA
Job Title:
Executive Steward Department:
Food & Beverage Reports To:
Executive Director of Food & Beverage FLSA Status:
Exempt
The Executive Steward is responsible for overseeing the sanitation, cleanliness, and organization of all food and beverage production areas, back-of-house facilities, and stewarding equipment. This role leads the stewarding team to ensure all outlets, banquets, and culinary operations are fully supported with clean and properly maintained dinnerware, glassware, silverware, and equipment. The Executive Steward ensures strict compliance with health department regulations, safety standards, and resort policies.
Key Responsibilities
Oversee the daily operations of the Stewarding Department across all food and beverage outlets and banquet operations.
Maintain cleanliness, sanitation, and hygiene standards in all kitchens and designated front-of-house support areas.
Create and manage stewarding schedules to ensure proper coverage based on business levels, occupancy, and banquet event orders (BEOs).
Supervise dishwashing operations to ensure all kitchenware, utensils, and equipment are cleaned, sanitized, and stored properly.
Train, coach, and motivate team members on cleaning procedures, equipment usage, and safety standards.
Conduct quarterly inventory counts; minimize breakage and loss; and order replacements within approved budgets.
Ensure proper operation and routine maintenance of dish machines, pot-washing equipment, and floor-cleaning machinery; coordinate repairs with Engineering as needed.
Partner with chemical suppliers (e.g., Ecolab) to maintain proper chemical usage, safety protocols, and cost controls.
Collaborate with chefs, managers, and service teams to support efficient service during peak periods.
Assist with hands‑on stewarding and cleaning duties during high‑volume periods or staffing shortages.
Enforce safety procedures, including proper use of chemicals, personal protective equipment (PPE), and safe lifting techniques.
Perform other duties as assigned.
Leadership Responsibilities
Hire, train, schedule, and supervise Lead Stewards, Dishwashers, and Night Cleaners.
Adjust labor deployment based on operational needs and business demand.
Provide ongoing training related to sanitation standards, chemical handling (SDS), equipment use, and workplace safety.
Conduct performance evaluations, coaching sessions, and disciplinary actions to maintain productivity and professional standards.
Qualifications
Flexibility to work varied schedules based on business needs, including weekends, holidays, early mornings, and late evenings.
Minimum of 3–5 years of stewarding or stewarding supervisory experience in a high-volume hotel, resort, or similar environment.
High School Diploma or equivalent required.
Food safety or sanitation certification (e.g., ServSafe) preferred.
Ability to speak, read, and understand English; bilingual skills are a plus.
Ability to stand and walk for extended periods (up to 8–10 hours per shift).
Frequent bending, stooping, reaching, and repetitive motions.
Ability to lift, push, pull, and carry up to 50 lbs.
Comfortable working in hot, humid, and noisy kitchen environments.
Ability to safely handle cleaning chemicals and comply with sanitation and safety standards.
Ability to work efficiently in a fast‑paced, high‑volume environment.
This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Camelback Resort at any time. Responsibilities are listed as guidelines only and the job is not necessarily limited to these specifications.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr
Job Title:
Executive Steward Department:
Food & Beverage Reports To:
Executive Director of Food & Beverage FLSA Status:
Exempt
The Executive Steward is responsible for overseeing the sanitation, cleanliness, and organization of all food and beverage production areas, back-of-house facilities, and stewarding equipment. This role leads the stewarding team to ensure all outlets, banquets, and culinary operations are fully supported with clean and properly maintained dinnerware, glassware, silverware, and equipment. The Executive Steward ensures strict compliance with health department regulations, safety standards, and resort policies.
Key Responsibilities
Oversee the daily operations of the Stewarding Department across all food and beverage outlets and banquet operations.
Maintain cleanliness, sanitation, and hygiene standards in all kitchens and designated front-of-house support areas.
Create and manage stewarding schedules to ensure proper coverage based on business levels, occupancy, and banquet event orders (BEOs).
Supervise dishwashing operations to ensure all kitchenware, utensils, and equipment are cleaned, sanitized, and stored properly.
Train, coach, and motivate team members on cleaning procedures, equipment usage, and safety standards.
Conduct quarterly inventory counts; minimize breakage and loss; and order replacements within approved budgets.
Ensure proper operation and routine maintenance of dish machines, pot-washing equipment, and floor-cleaning machinery; coordinate repairs with Engineering as needed.
Partner with chemical suppliers (e.g., Ecolab) to maintain proper chemical usage, safety protocols, and cost controls.
Collaborate with chefs, managers, and service teams to support efficient service during peak periods.
Assist with hands‑on stewarding and cleaning duties during high‑volume periods or staffing shortages.
Enforce safety procedures, including proper use of chemicals, personal protective equipment (PPE), and safe lifting techniques.
Perform other duties as assigned.
Leadership Responsibilities
Hire, train, schedule, and supervise Lead Stewards, Dishwashers, and Night Cleaners.
Adjust labor deployment based on operational needs and business demand.
Provide ongoing training related to sanitation standards, chemical handling (SDS), equipment use, and workplace safety.
Conduct performance evaluations, coaching sessions, and disciplinary actions to maintain productivity and professional standards.
Qualifications
Flexibility to work varied schedules based on business needs, including weekends, holidays, early mornings, and late evenings.
Minimum of 3–5 years of stewarding or stewarding supervisory experience in a high-volume hotel, resort, or similar environment.
High School Diploma or equivalent required.
Food safety or sanitation certification (e.g., ServSafe) preferred.
Ability to speak, read, and understand English; bilingual skills are a plus.
Ability to stand and walk for extended periods (up to 8–10 hours per shift).
Frequent bending, stooping, reaching, and repetitive motions.
Ability to lift, push, pull, and carry up to 50 lbs.
Comfortable working in hot, humid, and noisy kitchen environments.
Ability to safely handle cleaning chemicals and comply with sanitation and safety standards.
Ability to work efficiently in a fast‑paced, high‑volume environment.
This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Camelback Resort at any time. Responsibilities are listed as guidelines only and the job is not necessarily limited to these specifications.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr