Executive Steward at Community Regional Medical Center

Thomas Cuisine • Fresno, CA

2d • Onsite

About The Position

The Executive Steward leads the stewarding operation at Community Regional Medical Center in Fresno, California. The role oversees a large dish room and sanitation team and ensures the culinary and dining teams have clean equipment, supplies, and work areas to support safe, efficient operations and quality food and hospitality. The Executive Steward maintains cleanliness, sanitation, food safety, organization, and service standards across kitchen and back-of-house areas while partnering with culinary and dining leadership. The position is full-time, scheduled Monday through Friday from 7:30 a.m. to 4 p.m., with additional availability as needed.

Requirements

• High school diploma or GED equivalent.
• 1–2 years of management or supervisory experience in kitchen operations.
• Demonstrated ability to lead, supervise, and develop a large team in a fast-paced operation.
• Strong delegation, organization, planning, and operational coordination skills.
• Excellent written and verbal communication and presentation skills.
• Computer literacy sufficient to maintain electronic schedules, records, logs, and reports.
• Knowledge of kitchen sanitation, food safety standards, cleaning procedures, and commercial dishwashing equipment.
• Experience with inventory control, par levels, supply management, and accurate recordkeeping.
• Hands-on leadership style, including ability to reinforce expectations, hold team members accountable, and assist with operational work as needed.
• ServSafe certification.
• Ability to pass a criminal background check and drug screen.
• Ability to regularly stand, walk, bend, twist, kneel, and squat; occasionally climb, reach, and crawl; regularly lift, carry, push, or pull up to 25 pounds; and occasionally handle items weighing up to 75 pounds.

Responsibilities

• Lead and manage a team of 30 or more dish room and sanitation employees, fostering a positive, accountable, team-focused environment.
• Schedule staff based on forecasted volumes and manage attendance, delegation, daily assignments, training, and accountability.
• Recruit, develop, engage, and retain team members while reinforcing company culture and service standards.
• Maintain cleanliness, sanitation, food safety, and organization throughout kitchen, dish room, and back-of-house areas.
• Train employees in cleaning methods and equipment operation; ensure dish machines and cleaning equipment operate safely and effectively.
• Manage inventory, par levels, and supply requisitions to ensure clean dishware, glassware, cookware, and service supplies are available.
• Coordinate daily operations, sanitation schedules, special cleaning projects, and the cleanliness and organization of loading dock receiving, staging, and storage areas.
• Maintain electronic schedules, records, logs, and reports, including tracking compostable waste sent through the facility.
• Partner with culinary and dining leadership to support efficient operations and a positive experience for patients, guests, and team members.
• Perform other duties as assigned.

Benefits

• 5% bonus potential.
• Paid bereavement leave.
• Paid parental leave.
• Paid baby bonding leave.
• Paid elder care leave.
• Accrued paid time off.
• Paid holidays.
• Three medical plans (Blue Cross).
• Prescription coverage.
• Dental coverage.
• Vision coverage.
• Reimbursed wellness massages (portion of cost).
• Voluntary HSA with company match.
• Voluntary FSA.
• Free Employee Assistance Program (behavioral health support).
• 401(k) retirement plan with company match.
• Company-paid basic life insurance.
• Company-paid accidental death and dismemberment policy.
• Voluntary short-term disability.
• Voluntary employee, spouse, and/or child life insurance with AD&D.
• Referral bonus program.
• Supportive, collaborative work environment.
• Opportunities for growth.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED