Head Steward

Head Steward

The Head Steward is responsible for overseeing all stewarding operations within the country club kitchen, ensuring the highest standards of cleanliness, sanitation, and organization. This role manages dishwashing, pot washing, waste disposal, and kitchen cleanliness while supporting culinary and food & beverage teams in maintaining an efficient and safe working environment.

Duties/Responsibilities:

• Maintain strict adherence to health, safety, and sanitation standards (local and state regulations)
• Ensure all kitchen areas, equipment, and storage spaces are clean and organized
• Oversee dishwashing, pot washing, and utensil sanitation processes
• Implement and monitor cleaning schedules and deep-cleaning procedures
• Coordinate with chefs and kitchen staff to ensure timely availability of clean equipment and utensils
• Manage inventory of cleaning supplies, chemicals, and stewarding equipment
• Ensure proper handling and storage of all kitchen equipment
• Assist with setup and breakdown for events, banquets, and special functions
• Enforce safety procedures related to equipment use and chemical handling
• Train staff on proper use of personal protective equipment (PPE)
• Ensure compliance with OSHA and health department standards
• Respond to and report any safety hazards or incidents
• Oversee proper waste disposal, recycling, and composting practices
• Maintain cleanliness in garbage and loading dock areas
• Support sustainability initiatives where applicable

Required Skills/Abilities:

Strong leadership and organizational skills

Ability to work in a fast-paced, high-volume environment

Flexible schedule, including nights, weekends, and holidays

Education and Experience:

High school diploma or equivalent required

2–5 years of stewarding or kitchen operations experience, with at least 1–2 years in a supervisory role

Knowledge of sanitation standards and food safety regulations

Physical Requirements:

Walking around the club campus

Must be able to lift up to 35lbs