Kitchen Operations and Stewarding Manager

Job Summary Key Responsibilities

Concept Oversight:
Kitchens & Stewarding

The Kitchen Operations & Stewarding Manager is responsible for providing leadership, direction, and operational support for both the Stewarding Department and Culinary Operations. This role serves as a key member of the culinary leadership team, ensuring the highest standards of sanitation, food safety, operational efficiency, and back-of-house excellence across all food and beverage outlets.

Approximately 50% of the role is dedicated to stewarding management and 50% to supporting culinary operations, allowing the department to maximize labor resources while maintaining exceptional service standards.

The Kitchen Operations & Stewarding Manager reports directly to the Culinary Director of Innovation & Operations and works collaboratively with Executive Sous Chefs, Restaurant Chefs, Banquet Culinary, Engineering, Purchasing, and Food & Beverage leadership.

• Direct and manage all daily stewarding operations throughout the property.
• Develop, approve, and manage stewarding schedules to ensure efficient labor utilization.
• Coordinate temporary staffing requirements and maintain productive relationships with staffing agencies.
• Maintain compliance with all local, state, and federal sanitation regulations.
• Ensure full compliance with HACCP, food safety, and health department requirements.
• Oversee dishwashing operations, chemical handling, sanitation programs, and waste management.
• Maintain inventory and accountability of china, glassware, flatware, cookware, utensils, and kitchen smallwares.
• Coordinate banquet equipment distribution, event setup, and breakdown logistics.
• Conduct regular inspections of kitchens, storage areas, loading docks, and stewarding facilities.
• Partner with Engineering to coordinate preventive maintenance and repairs of kitchen equipment.
• Monitor departmental expenses while identifying opportunities for cost savings and operational improvements.
• Develop and implement cleaning schedules and deep-cleaning programs for all back-of-house areas.

• Assist Executive Sous Chefs and Sous Chefs in daily kitchen operations based on business demands.
• Provide culinary production support during peak service periods, special events, banquets, and high-volume operations.
• Assist with food preparation and production when operationally necessary.
• Support receiving, storage, inventory control, and proper product rotation.
• Ensure adherence to culinary Standard Operating Procedures (SOPs).
• Monitor food safety, quality assurance, and kitchen organization.
• Assist in implementing labor efficiency initiatives across culinary operations.
• Support menu rollouts, special events, and operational projects.
• Participate in daily culinary meetings and production planning.
• Help maintain consistency of execution across all kitchens.
• Serve as an operational resource across restaurants, banquets, catering, retail outlets, and employee dining operations.

• Lead, coach, and mentor stewarding team members.
• Support training and onboarding of culinary and stewarding associates.
• Foster a culture of accountability, teamwork, professionalism, and continuous improvement.
• Conduct performance evaluations and provide ongoing coaching.
• Promote safe work practices and a positive working environment.
• Maintain high employee engagement while supporting departmental goals.

• Manage stewarding labor within established budgets.
• Monitor productivity and labor utilization.
• Assist in reducing operating costs through improved efficiencies.
• Control inventory levels of chemicals, cleaning supplies, kitchen equipment, and smallwares.
• Minimize breakage, waste, and replacement costs.

• Ensure compliance with:
  • HACCP Standards
  • Health Department Regulations
  • OSHA Requirements
  • Company Policies and Procedures
  • Brand Standards
  • Food Safety Programs
  • Sustainability and Recycling Initiatives

• Associate's degree in Culinary Arts, Hospitality Management, or related field preferred.
• Equivalent management experience may be substituted.

• Minimum of 5 years of progressive culinary or stewarding management experience.
• Hotel, resort, conference center, or luxury hospitality experience preferred.
• Experience managing high-volume food and beverage operations.
• Previous supervisory experience required.

• Strong understanding of stewarding operations.
• Knowledge of commercial kitchen operations.
• HACCP and food safety expertise.
• Labor scheduling and workforce management.
• Inventory management and cost control.
• Equipment maintenance coordination.
• Strong organizational and communication skills.
• Ability to lead multiple teams simultaneously.
• Computer proficiency including Microsoft Office and hotel/POS systems.

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in hot, humid, and fast-paced kitchen…