Lead Steward

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When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means.  

Connect to the heart of the West and embrace the captivating optimism of the Sonoran Desert at Grand Hyatt Scottsdale Resort. The richly appointed property and sophisticated architectural designs inspired by Frank Lloyd Wright, reflect the romance of the American Southwest. Our magnificently designed property and artistic architectural features amplify dramatic mountain views, inspire connections to water, and reveal enticing botanical interactions.

Captivating amenities and six elevated dining experiences, led by celebrity chef Richard Blais, echo the region's variety and rich heritage–beckoning travelers to deeply connect with the illuminating essence of our surroundings.

At Hyatt, we believe in the power of belonging and creating a culture of care, where our colleague’s become family. Since 1957, our colleagues have been at the heart of our business and helped Hyatt become one of the world's best and fastest-growing hospitality brands. As we continue to grow, we never lose sight of what’s most important:
People. We turn trips into journeys, encounters into experiences, and jobs into careers.

Roles and Responsibilities include but are not limited to:

** Starting rate: $21.50 per hour

Under direct supervision of the Executive Steward, the Lead Steward will oversee the kitchen stewarding operations and staff on assigned shift. Areas of responsibilities include dish room operations, basic night cleaning, receiving and storing orders. Works to continually improve guest and team member satisfaction. Responsible for cleanliness and sanitation in all food production service areas;
Ensure all food and beverage outlets have sufficient equipment to perform adequately. Responsible for guiding and developing stewarding staff. Must ensure sanitation and health standards are achieved. Areas of responsibility comprise overseeing all stewarding and kitchen maintenance operations on assigned shift and in assigned outlet.

• Directs the stewarding functions in assigned kitchen areas to promote overall cleanliness, sanitation and compliance with state and local health regulations. Stewarding functions include setting up workstations, cleaning and storage of dishes, filling dish machines, ensuring correct chemical levels, organization of cooler and freezers, transport of food product and equipment between kitchen areas.
• Trains stewards on current safety and sanitation issues to ensure compliance with all health and safety regulations. Informs management of hazardous situations, emergencies or threats to the security of guests, employees or resort assets. Ensure that equipment is prepared and operational for the following shift’s work.
• Communicates needs to supervisor to maintain the par stocks of all materials and equipment need for areas of responsibility to include china, silverware, and glassware.
• Promotes teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Warehouse/ receiving personnel, Restaurant chefs, F&B Mangers, & Bar Managers.
• May assist with other duties as needed which may include but is not limited to providing assistance with food dish-up, completing set up sheets, etc.
• Provides guidance and direction to stewarding team on assigned shift.
• Provides information to…