Executive Steward

Position: Executive Steward

Reports to: Regional Executive Director of Food and Beverage & Executive Chef

Works Closely With: Culinary Leadership, & Facilities Management

FLSA designation: Non-Exempt

The Executive Steward is the leader responsible for maintaining exceptional cleanliness, sanitation, organization, and operational standards throughout all back-of-house Food & Beverage areas at Arnold Palmer’s Bay Hill Club & Lodge. This position owns the daily condition of kitchens, dish areas, culinary workspaces, storage areas, receiving areas, walk-ins, floors, walls, drains, equipment exteriors, waste areas, and other assigned Heart of House spaces.

Primary Responsibilities (Including but not limited to)

· Maintain direct ownership of cleanliness and sanitation standards throughout all kitchens and Heart of House areas.

· Conduct routine inspections throughout each shift and ensure deficiencies are corrected immediately.

· Directly lead, schedule, train, coach, evaluate, and hold accountable all stewarding employees. Establish clear assignments, cleaning responsibilities, productivity expectations, and performance standards for each shift.

· Develop and maintain comprehensive daily, weekly, monthly, and periodic deep-cleaning schedules covering floors, walls, drains, equipment, shelving, storage areas, walk-ins, dish areas, trash areas, loading/receiving areas, and other BOH spaces.

· Implement documented opening, mid-shift, closing, and deep-cleaning inspections. Personally verify completion and quality rather than relying solely on task checklists or employee sign-off.

· Identify cleanliness concerns before they become operational, sanitation, pest-control, odor, equipment, or member/employee experience issues.

· Establish preventative cleaning routines to address recurring problem areas.

· Ensure continuous compliance with health department regulations, ServSafe standards, OSHA requirements, SDS/chemical procedures, food safety practices, and Club sanitation standards.

· Immediately address areas that fall below standard, determine root causes, assign corrective action, and follow up to ensure the issue does not recur.

· Work closely with the Regional F&B Director, Executive Chef, F&B leadership, Facilities, and outside cleaning vendors to ensure there are no gaps in responsibility for BOH cleanliness.

· When outside cleaning contractors are utilized, establish their scope of work, inspect completed work, document deficiencies, and hold vendors accountable for meeting Club standards. Outsourcing cleaning does not transfer ownership of cleanliness away from the Executive Steward.

· Develop a structured steward training program covering cleaning methods, chemical usage, equipment care, sanitation, safety, dishwashing procedures, waste handling, and Club cleanliness expectations.

· Maintain exceptional cleanliness and organization of dish machines, pot-washing areas, floor sinks, drains, utility stations, trash areas, and associated equipment.

· Ensure equipment is cleaned correctly and maintenance concerns are promptly reported.

· Ensure BOH areas are clean, organized, stocked, and ready before service, member events, banquets, tournaments, and other high-volume periods.

· Manage cleaning chemicals, stewarding supplies, smallwares, china, glassware, silverware, and related operating supplies while controlling waste, breakage, and unnecessary expense.

· Develop stewarding schedules based on business demands while maintaining appropriate labor productivity and departmental budget expectations.

· Participate in recruiting, interviewing, hiring, onboarding, performance evaluations, coaching, disciplinary action, and employee development for the Stewarding Department.

· Work alongside the stewarding team when operationally necessary and demonstrate the cleaning, organization, and sanitation standards expected from the department.

· Regularly evaluate cleaning procedures, staffing levels, equipment, chemicals, vendor performance, and workflows and recommend improvements that strengthen sanitation and operational efficiency.

· Maintain the cleanliness, organization, sanitation, and operational condition of loading dock/ receiving areas, trash, recycling, grease, and waste-handling areas associated with Food & Beverage operations.

· Liaise with the Club's pest-control provider and coordinate pest control with facilities. Maintain conditions that prevent pest activity, review service reports, immediately correct sanitation or structural issues within the department's responsibility.

· Maintain a safe working environment throughout stewarding and BOH areas by enforcing proper usage of PPE, wet-floor procedures, chemical handling, lifting practices, equipment operation, knife/sharp-object handling, slip-and-fall prevention, and other applicable safety standards.

· Ensure stewarding and BOH equipment is properly cleaned, operated, and cared for. Promptly initiate work orders for deficiencies in Limble or by reporting to departmental leadership.

Qualifications and Characteristics Required

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodations.

· High school diploma or equivalent required. Additional education or certification in hospitality management, culinary operations, food safety, sanitation, or a related field is preferred.

· Minimum of three years of experience in stewarding, kitchen sanitation, culinary operations, or back-of-house food and beverage operations, preferably within a high-volume hotel, resort, private club, restaurant, or similar hospitality environment.

· Previous supervisory or management experience with demonstrated ability to lead, schedule, train, coach, develop, and hold employees accountable to established performance and cleanliness standards.

· Strong working knowledge of commercial kitchen sanitation, food safety, health department requirements, chemical handling and SDS procedures, commercial dishwashing systems, and proper cleaning techniques.

· Demonstrated ability to establish, implement, and maintain daily, weekly, monthly, and deep-cleaning programs for commercial kitchens and back-of-house areas.

· Strong attention to detail with the ability to routinely inspect kitchens, dish areas, storage spaces, equipment, floors, drains, waste areas, and other BOH spaces and identify conditions that do not meet established standards.

· Must demonstrate a hands-on leadership approach and be willing to work alongside the stewarding team when necessary while maintaining responsibility for directing and managing the overall operation.

· ServSafe certification required or must be obtained within a designated period following hire. Additional sanitation, food safety, or chemical safety certifications are preferred.

· Ability to work collaboratively with Culinary, Food & Beverage, Facilities, Banquets, Housekeeping, and other departments while maintaining clear ownership of assigned BOH cleanliness and sanitation responsibilities.

· Ability to communicate effectively in English to understand safety procedures, chemical labels, SDS information, cleaning schedules, work orders, event requirements, and instructions from management.

Physical/Mental Requirements

· Must be able to lift/push/pull up to 50 lbs.

· Must be able to endure long periods of standing, sitting and walking.

Pay: $60,000.00 - $63,000.00 per year

Benefits:

• 401(k)
• 401(k) 6% Match
• Dental insurance
• Employee assistance program
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Work Location: In person