Executive Steward

CoralTree Hospitality•San Diego, CA

1d•Onsite

About The Position

A spotless kitchen doesn't happen by accident—it happens because someone is leading the charge behind the scenes. Town and Country Resort is looking for an experienced Executive Steward to oversee the heart of our culinary operation. With multiple restaurants, banquet venues, pools, bars, and one of San Diego's premier convention operations, our stewarding team plays a critical role in every guest experience. If you're an organized leader who thrives in a fast-paced environment, believes cleanliness is non-negotiable, and knows how to build and motivate a high-performing team, we'd love to meet you.

Requirements

Minimum 5 years of stewarding experience in a high-volume hotel, resort, convention center, or similar hospitality environment.
At least 2 years of leadership experience managing stewarding or kitchen support teams.
Strong understanding of food safety, sanitation, HACCP principles, and health department regulations.
Knowledge of chemical handling, OSHA safety requirements, and sanitation best practices.
Proven ability to lead diverse teams, prioritize competing demands, and remain calm under pressure.
Strong organizational, communication, and problem-solving skills.
Ability to work evenings, weekends, holidays, and flexible schedules as business demands require.

Nice To Haves

Experience supporting large banquet and convention operations preferred.

Responsibilities

Lead, coach, schedule, and develop a large stewarding team operating across multiple outlets and banquet venues.
Maintain all kitchen, banquet, and food service areas in compliance with local health department regulations, OSHA standards, and company policies.
Oversee warewashing operations and ensure all china, glassware, flatware, cookware, and equipment are cleaned and available to support daily operations.
Manage inventories of chemicals, cleaning supplies, smallwares, and stewarding equipment.
Partner closely with the Executive Chef, Banquet Chef, Restaurant Managers, Engineering, and Food & Beverage leadership to support exceptional guest experiences.
Develop staffing plans to support large conventions, weddings, special events, and seasonal business demands.
Ensure proper handling, storage, and disposal of waste, recycling, grease, and food waste.
Monitor labor productivity and departmental expenses while maintaining service standards.
Conduct training on sanitation, chemical handling, equipment operation, and workplace safety.
Maintain preventive maintenance programs for stewarding equipment and coordinate repairs with Engineering.
Foster a positive, inclusive, and accountable team culture.