Executive Steward

Black Desert Resort is an ultra-premium destination resort in Southern Utah offering elevated accommodations signature dining banquet and event experiences wellness programming recreation and exceptional hospitality. The Food & Beverage operation supports multiple restaurants bars banquets culinary production areas employee dining and resort-wide events.

The Stewarding Department plays a critical role in supporting culinary and service operations by maintaining cleanliness sanitation equipment readiness dishware glassware silverware kitchen organization porter support and back-of-house standards.

Job Summary

The Executive Steward is responsible for leading the Stewarding operation at Black Desert Resort. This position oversees all stewarding team members dishwashing operations sanitation practices kitchen cleanliness equipment care chemical usage inventory of china glass silver operational supplies and the porter program supporting Food & Beverage and back-of-house operations.

Reporting to the Director of Food & Beverage the Executive Steward partners closely with culinary leadership restaurant leadership banquet leadership purchasing engineering housekeeping and porter teams to ensure all Food & Beverage outlets kitchens storage areas event spaces and back-of-house support areas are properly maintained and supported. This role is responsible for maintaining high sanitation standards controlling breakage supporting health department compliance overseeing porter productivity and ensuring stewarding and porter operations meet the needs of restaurants banquets employee dining and special events.

The ideal candidate is a hands-on leader with strong organization accountability sanitation knowledge and the ability to lead a large team in a fast-paced ultra-premium resort environment.

Job Specifications

Onsite: Black Desert Resort

Shift & Schedule Availability: Year-Round / Full-Time

Pay Range: $90000 - $100000/year plus incentive bonus. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors including experience leadership background operational scope and business needs.

Why Join Us

• Operational Leadership: Lead a critical department that supports all Food & Beverage outlets kitchens banquets events and back-of-house operations.
• Resort-Wide Impact: Help ensure restaurants banquets culinary teams porter teams and service teams have the tools and support needed to deliver exceptional hospitality.
• Comprehensive Benefits: Health insurance 401(k) with company match flexible time off employee dining room wellness programs resort discounts and employee hotel stay program.

Key Responsibilities including but not limited to

• Lead and oversee daily Stewarding operations for restaurants bars banquets culinary production areas employee dining and special events.
• Oversee the porter program ensuring porter services support Food & Beverage culinary banquet and back-of-house operational needs.
• Supervise train schedule coach and support stewarding supervisors stewards dishwashers porters and utility team members.
• Lead scheduling task assignment productivity training and accountability for stewarding and porter team members.
• Ensure porter responsibilities are completed consistently including movement of equipment support of event setups and breakdowns trash removal back-of-house cleanliness supply transport and operational support.
• Partner with Banquets Culinary Engineering Housekeeping and Food & Beverage leaders to align porter support with daily operations large events special projects and resort priorities.
• Maintain clear standards for porter duties safety expectations service levels equipment handling and department communication.
• Ensure all kitchens dish areas storage areas service corridors back-of-house spaces trash areas and equipment areas are clean organized and maintained to resort standards.
• Oversee dishwashing operations including proper washing sanitizing drying storage and distribution of china glassware silverware pots pans and kitchen equipment.
• Maintain adequate par levels of china glass silver smallwares banquet equipment and stewarding supplies.
• Monitor and control breakage loss misuse and improper storage of operating equipment.
• Partner with culinary and banquet leadership to ensure equipment dishware glassware silverware and service items are ready for daily operations and events.
• Support banquet operations by ensuring proper equipment pull polishing staging transport breakdown and return of banquet operating supplies.
• Maintain cleanliness and sanitation standards in compliance with health department regulations food safety standards OSHA requirements and resort policies.
• Oversee proper use storage labeling and handling of cleaning chemicals and sanitation products.
• Partner with Purchasing to manage ordering inventory receiving and storage of stewarding supplies chemicals paper products and operating equipment.
• Partner with Engineering to report track and resolve equipment issues involving dish machines grease traps drains floor areas carts shelving trash areas and related back-of-house systems.
• Conduct regular inspections of kitchens dish areas storage rooms trash areas loading areas service corridors and back-of-house spaces.
• Support waste management recycling composting grease disposal and sustainability initiatives where applicable.
• Ensure stewarding and porter teams are properly trained on equipment use chemical safety sanitation practices lifting techniques cart handling waste removal and workplace safety.
• Maintain accurate records related to inventory breakage equipment needs chemical usage sanitation checks porter assignments and team member training.
• Assist in budgeting labor planning supply management and cost control for the Stewarding Department and porter program.
• Support recruitment onboarding performance management corrective action and team development in partnership with People Services.
• Maintain effective communication with Food & Beverage Culinary Banquets Purchasing Engineering Housekeeping and other resort departments.
• Lead by example during peak periods large events holidays and high-volume operations.
• Uphold Black Desert Resorts ultra-premium service sanitation and leadership standards.
• Attend mandatory orientations and trainings.
• Perform other duties as assigned.

• Minimum of 5 years of stewarding kitchen operations culinary support porter operations or back-of-house leadership experience preferred.
• Previous Executive Steward Assistant Executive Steward Stewarding Manager Chief Steward Back-of-House Manager or similar leadership experience strongly preferred.
• Experience in a resort hotel banquet convention fine dining or high-volume Food & Beverage environment preferred.
• Strong knowledge of dishwashing systems sanitation standards health department requirements chemical safety waste removal porter operations and back-of-house organization.
• Experience managing china glass silver smallwares banquet equipment operating supply inventories and porter support functions.
• Strong leadership coaching communication and team development skills.
• Ability to manage labor schedules supply usage breakage porter productivity and department costs.
• Strong organizational skills with the ability to support multiple outlets kitchens events and operational requests simultaneously.
• Ability to work collaboratively with culinary banquet restaurant purchasing engineering housekeeping and porter teams.
• ServSafe certification preferred or ability to obtain.
• Flexible availability including mornings evenings weekends holidays and extended shifts based on business needs.

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