Job Details

Executive Steward At OKANA Resort & Indoor Waterpark

The Executive Steward at OKANA Resort & Indoor Waterpark is a key operational leader responsible for overseeing all stewarding functions across a large-scale, multi-outlet food and beverage operation. This includes managing the cleanliness, sanitation, and organization of all kitchen and back-of-house areas, maintaining equipment and supply inventories, and supporting banquet and event operations across 27,000 square feet of meeting and event space. This role leads a team of stewards to ensure the culinary and food and beverage teams have everything they need to deliver a consistently exceptional guest experience. A strong eye for detail, solid leadership instincts, and a commitment to safety and sanitation standards are essential to success in this position.

Performance standards include:

• Customer service: Support a guest-first environment by ensuring all back-of-house areas are clean, organized, and fully equipped to support seamless service across every outlet and event. Respond promptly to the needs of culinary and food and beverage teams. Personally model a commitment to high standards and step in to support the team whenever needed.
• Financial: Assist in managing the stewarding department within budget. Monitor chemical, supply, and equipment costs and flag discrepancies or concerns to the Food and Beverage Director. Support accurate inventory tracking and help control costs related to breakage, loss, and chemical usage. Ensure associates follow all financial control and inventory procedures consistently.
• People: Lead associates in alignment with OKANA's people-first culture. Create a positive, supportive work environment where team members feel valued and set up to succeed. Oversee onboarding, training, scheduling, performance feedback, and recognition for the stewarding team. Address associate concerns fairly and in a timely manner. Hold team members accountable to established standards while encouraging growth and development.
• Quality: Maintain a thorough working knowledge of all stewarding functions and how the department supports culinary, restaurant, and banquet operations. Hold associates accountable to cleanliness, organization, and equipment care standards across all outlets. Ensure full compliance with health department requirements, sanitation laws, and OSHA standards at all times. Proactively identify and address potential hazards or quality concerns before they impact operations.
• Managing the business: Support execution of the stewarding department budget and help identify opportunities to reduce waste and control costs. Adjust staffing schedules and supply orders based on business volume and event demands. Monitor equipment condition and coordinate repairs and preventive maintenance to keep costs down and operations running smoothly. Partner with culinary and banquet leadership to ensure all events and outlets are fully supported.

Essential functions include:

• Constantly oversee the cleanliness and sanitation of all kitchen, back-of-house, and dishwashing areas across all outlets and banquet spaces.
• Constantly ensure all stewarding operations comply with local, state, and federal sanitation and health regulations.
• Constantly lead, schedule, and supervise the stewarding team across all shifts and outlets.
• Constantly ensure all equipment, china, glassware, silverware, and smallwares are properly cleaned, stored, and ready for use.
• Constantly monitor and maintain adequate par levels of all kitchen supplies and smallwares.
• Constantly model positive leadership behaviors that inspire associates to meet and exceed standards.
• Constantly maintain clean, organized, and hazard-free work areas throughout all back-of-house spaces.
• Constantly enforce and monitor associate appearance and uniform standards.
• Constantly support procedures for the safe storage and handling of cleaning chemicals in compliance with OSHA and MSDS requirements.
• Constantly report unsafe conditions immediately.
• Constantly select, train, supervise, develop, discipline, and counsel associates in accordance with OKANA policies and procedures.
• Frequently coordinate with culinary and banquet teams to ensure all events and outlet operations are fully supported.
• Frequently monitor breakage and loss and implement corrective action as needed.
• Frequently assist in completing supply orders and maintaining accurate inventory records.
• Frequently perform in the capacity of any position supervised as needed.
• Frequently complete other duties as assigned by the Food and Beverage Director.
• Occasionally assist in conducting associate performance appraisals.
• Occasionally attend and assist in conducting departmental meetings.
• Occasionally support managers in reducing associate attrition.
• Occasionally assist in developing short and long-term operational plans for the stewarding department.
• Occasionally participate in the development of the annual department budget.
• Occasionally coordinate equipment repairs and preventive maintenance with the engineering team.
• Occasionally assist in implementing associate incentive and recognition programs.
• Rarely annually evaluate chemical and supply vendors for quality and competitive pricing.

Qualifications include:

• High school diploma required, some college or coursework in Hospitality or Culinary Management preferred.
• 3+ years of experience in a stewarding, kitchen operations, or related hospitality role, with at least 1 year in a supervisory capacity.
• Previous experience in a high-volume, multi-outlet or banquet environment strongly preferred.
• Working knowledge of sanitation laws, OSHA requirements, and health department standards.
• Strong organizational skills with the ability to manage multiple priorities across multiple outlets simultaneously.
• Ability to lead, motivate, and develop a large team of associates.
• Ability to read, write, and speak English fluently and communicate effectively with team members and resort leadership.
• Have or will complete all relevant food safety and sanitation certifications.

Physical requirements include:

• Sitting: Rarely. Brief administrative or scheduling tasks.
• Standing/Walking: Constantly. Wet floors, tile, rubber mats, and various kitchen and resort surfaces.
• Crouching (bend at knees): Frequently. Cleaning equipment, loading and unloading dishwashers, inspecting storage areas.
• Kneeling/Crawling: Occasionally. Cleaning underneath equipment and in hard-to-reach areas.
• Stooping (bend at waist): Frequently. Handling supplies, equipment, and cleaning tasks.
• Twisting (knees/waist/neck): Frequently. Moving between stations and outlets.
• Climbing: Occasionally. Stairs to access different kitchen and event areas throughout the resort.
• Reaching (overhead/extension): Frequently. Retrieving and storing supplies and equipment.
• Handling/Grasping: Constantly. Dishes, equipment, cleaning tools, smallwares, and supply cases.
• Pushing/Pulling: Frequently. Dish carts, linen carts, equipment, and supply cases. Average weight: 35 lbs. Maximum weight: 75 lbs.
• Lifting/Carrying: Frequently. Average weight: 35 lbs. Maximum weight: 75 lbs.

Use of senses includes:

• Talking in person: Constantly. Team members, culinary leadership, and resort management.
• Talking on telephone/radio: Frequently. Coordinating with culinary, banquet, and resort teams.
• Hearing in person: Constantly. Team members and resort leadership.
• Near vision: Frequently. Inspecting equipment cleanliness, reviewing schedules and supply orders.
• Far vision: Frequently. Monitoring back-of-house areas and team performance across outlets.
• Full field vision: Constantly. Overseeing busy kitchen and stewarding operations across multiple areas.
• Smell: Frequently. Detecting sanitation concerns, chemical hazards, and potential food safety issues.
• Depth perception: Occasionally. Navigating kitchen equipment and back-of-house spaces safely.

Mental requirements include:

• Interaction with others/communication skills: Constantly. Professionally lead a large team and collaborate with culinary, banquet, and resort leadership.
• Deadlines/shift work/overtime: Constantly. Meet event and outlet deadlines. Manage multiple priorities across concurrent operations. Adjust to schedule changes and cover shifts on short notice.
• Flexibility: Constantly. Work a variety of hours, shifts, and conditions based on event and business demands.
• Pace: Constantly. Adjust pace rapidly based on business volume, events, and operational needs.
• Attention to detail: Constantly. Monitor sanitation standards, equipment condition, and team performance across all outlets and events.
• Highly repetitive work: Frequently. Routine cleaning, dishwashing oversight, and supply management