Stewarding Supervisor

Auberge Collection•Dallas, TX

2d•Onsite

About The Position

The Stewarding Supervisor supports the Executive Steward by coordinating the daily work of the stewarding team and helping kitchens and service areas remain clean, safe, organized, and ready for business. This hands-on leader assigns work, monitors sanitation and equipment, and helps maintain a steady flow of clean wares during high-volume service. The role supports kitchen, resident dining, banquet, and other food and beverage operations as assigned.

Requirements

Previous stewarding, kitchen, or comparable high-volume cleaning experience required.
Knowledge of commercial dishwashing equipment, cleaning methods, sanitation practices, and safe chemical handling.
Ability to organize work, assign tasks, coach team members, and maintain a calm, clear presence during busy service periods.
Strong attention to detail, reliability, sound judgment, and ability to recognize and address unsafe or unsanitary conditions.
Ability to communicate clearly with leaders and coworkers and provide legible records or updates.
Basic arithmetic skills.
Schedule flexibility to work evenings, weekends, holidays, and varying shifts based on business needs.

Nice To Haves

Prior team-lead or supervisory experience preferred.
High school diploma or equivalent preferred.
Food safety or food handler certification preferred.
Chemical safety training is an asset.

Responsibilities

Coordinate daily assignments, station coverage, and workflow with the Executive Steward, adjusting priorities as business levels and service needs change.
Direct stewards during setup, service, breakdown, and cleaning; follow up to confirm work is complete and standards are met.
Work alongside the team during busy periods to keep dishwashing, pot washing, and equipment flow moving and provide clean wares to kitchen and service teams.
Inspect dishwashing and stewarding areas throughout the shift for cleanliness, organization, safe storage, and readiness; promptly correct issues.
Train and coach team members in sanitation procedures, equipment operation, chemical handling, safe work practices, and department standards.
Ensure dishes, glassware, utensils, cookware, and small equipment are washed, sanitized, dried, sorted, and stored correctly; remove chipped or damaged items from use and report or record them as directed.
Monitor cleaning chemicals and supplies, confirm proper use according to labels and Safety Data Sheets, and notify the Executive Steward of low inventory or equipment concerns.
Keep floors, drains, walls, work surfaces, waste areas, and stewarding stations clean and safe; respond quickly to spills and hazards.
Oversee trash removal, waste disposal, and recycling in accordance with hotel procedures and applicable requirements.
Communicate staffing, sanitation, supply, maintenance, and service-flow concerns to the Executive Steward and provide clear shift updates as needed.
Support kitchen, resident dining, banquet, and other food and beverage operations as assigned; perform other related duties as directed.