Steward (A)

Arete Collective LP•Spicewood, TX

25d•Onsite

About The Position

Thomas Ranch Development & Loraloma Club is seeking an experienced, dependable Steward A to help create an exceptional culinary and hospitality experience. In this essential behind-the-scenes role, you will keep our kitchens, dish areas, storage spaces, and service support areas clean, organized, sanitary, and ready for daily meal service, employee meals, tastings, and special events. This role performs stewarding responsibilities with a high level of independence, consistency, urgency, and attention to detail in a luxury club and ranch environment. You will support smooth food and beverage operations by maintaining timely dish flow, caring for equipment, completing deep-cleaning priorities, and ensuring supplies are available when needed.

Requirements

Wednesday to Sunday from 7:00am to 5:00pm or 8:00am to 6:00pm
High school diploma or GED preferred.
Minimum of 1 year of stewarding, dishwashing, kitchen, restaurant, club, resort, hotel, or hospitality experience preferred.
Knowledge of dishwashing equipment, sanitation practices, chemical safety, and safe food service support procedures.
Ability to work independently, follow cleaning schedules, prioritize tasks, and support service needs with urgency.
Strong attention to cleanliness, organization, safety, and operational readiness.
Positive attitude, dependability, teamwork, and willingness to support changing operational needs.
Ability to work a flexible schedule, including early mornings, evenings, weekends, holidays, and special events as required.
Food Handler certification required or ability to obtain within the required timeframe after hire.
Bilingual English/Spanish preferred.
Ability to stand and walk for extended periods during food preparation and service.
Ability to lift, carry, push, and pull up to 50 pounds as needed.
Frequent bending, reaching, twisting, lifting, carrying, and repetitive hand and arm movement are required.
Ability to work in hot, cold, wet, and fast-paced kitchen environments.
Exposure to kitchen equipment, sharp tools, cleaning chemicals, slippery surfaces, steam, heat, and food allergens.
Must follow all safety, sanitation, PPE, and food handling procedures.
Schedule may include early mornings, evenings, weekends, holidays, and special events based on business needs.
Travel to field locations may be required.
Schedule: Flexible schedule required, including evenings, weekends, holidays, and special events as business needs dictate.

Nice To Haves

Bilingual English/Spanish preferred.

Responsibilities

Operate dishwashing equipment and properly clean, sanitize, and store dishes, glassware, flatware, cookware, utensils, and smallwares.
Maintain clean and organized dish areas, kitchens, service support spaces, storage areas, and stewarding stations throughout the shift.
Assist with deep cleaning schedules, equipment cleaning, floor care, trash removal, recycling, and sanitation projects.
Ensure clean dishware, cookware, and service items are available and properly stocked for culinary and food and beverage operations.
Monitor stewarding supplies and communicate inventory or equipment needs to leadership in a timely manner.
Support culinary and food and beverage teams with timely dish flow, equipment readiness, and clean work areas during daily service and special events.
Assist with receiving, stocking, rotating, organizing, and transporting supplies, food products, and operating equipment.
Help coordinate stewarding priorities during high-volume service periods, banquets, member dining, and special functions.
Assist with training new or less-experienced stewarding team members on cleaning standards, safety expectations, and proper equipment use.
Communicate professionally with culinary leadership regarding workflow, cleanliness, breakage, equipment concerns, and operational needs.
Follow all food safety, sanitation, hygiene, and temperature control procedures.
Maintain cleanliness and organization of kitchen equipment, tools, storage areas, coolers, and workstations.
Comply with health department standards, company policies, and safe food handling practices.
Properly use, clean, and store knives, kitchen tools, smallwares, and cooking equipment.
Immediately report safety concerns, equipment issues, food quality concerns, or supply needs.
Work collaboratively with culinary, food and beverage, club operations, and hospitality team members.
Respond professionally to direction from the Sous Chef, Executive Chef, and culinary leadership team.
Support a positive, respectful, and service-focused kitchen culture.
Provide support for special projects, tastings, events, and other operational needs as assigned.
Represent Thomas Ranch and Loraloma Club with professionalism, teamwork, and pride in service excellence.