Head Steward - Year Round

Jackson Hole Mountain Resort

JOB POSTING

 

Position Title: Head Steward

Reports To: Resort Executive Chef

Department: Food & Beverage

Classification: Year-Round, Full-Time

FLSA Status: Exempt

 

 

Position Overview

 

The Head Steward is responsible for leading, organizing, and overseeing all stewarding operations within the Rendezvous Lodge building and its associated outlets. This position partners closely with Banquets to coordinate equipment preparation, event staging, and stewarding resources, ensuring smooth, efficient, and well‑supported back‑of‑house operations across the property.

 

Job Duties

• Ensure the highest standards of cleanliness, sanitation, and operational support across multiple food & beverage outlets.
• Ensure all back‑of‑house (BOH) areas comply with sanitation guidelines, health codes, and company SOPs.
• Conduct daily facility walkthroughs to verify task completion and cleanliness levels.
• Enforce adherence to safety regulations and sanitation best practices.
• Oversee stewarding staff, manage sanitation procedures, maintain equipment, and ensure full compliance with health and safety regulations.
• Coordinate and maintain cleaning schedules for all outlets.
• Ensure proper cleaning, storage, and transportation of equipment, smallwares, and plateware.
• Monitor breakage and communication replacement needs to management.
• Create and manage weekly staff schedules based on business needs.
• Assign daily cleaning tasks and operational responsibilities.
• Conduct Safety trainings to train team members on sanitation standards, equipment handling, chemical safety, and PPE usage.
• Provide coaching, corrective feedback, and ongoing performance support.
• Maintain accurate inventory levels of cleaning chemicals, tools, and supplies.
• Track usage, forecast needs, and place replenishment orders.
• Ensure proper labeling, storage, and safe handling of all chemicals.
• Oversee operation, cleaning, and routine maintenance of dish machines and sanitation equipment.
• Track, record, and report equipment issues and breakage across all outlets.
• Identify trends and recommend solutions to reduce breakage and improve efficiency.
• Support Banquets with plateware cleaning, polishing, organization, and event preparation.
• Stage equipment and coordinate stewarding resources for large‑scale events.
• Ensure timely and efficient stewarding support during event execution.
• Maintain a safe working environment for all stewarding staff.
• Immediately report hazards, unsafe behaviors, and equipment issues.
• Support Resort Executive Chef with implementation of BOH safety standard operating procedures and addressing issues, ranging from County health codes to OSHA regulations.
• Work with Resort Executive Chef, Director of Outlets in developing Stewarding Budget for back of house operations.
• Assist with physical inventory process.
• Work with groups and internal departments to organize events.
• Works in any capacity within any of the restaurant locations as needed, while also ensuring proper staffing levels to operate all outlets.
• Perform any other duties that may be assigned.

 

-- Employees are held accountable for all duties of this job--

 

Are you the right fit? Below are some traits an exemplary candidate possesses:

• Excellent guest service abilities with commitment to high quality service standards.
• Strong leadership and management skills with ability to motivate staff and develop an effective team culture.
• Excellent verbal and written communication skills.
• Strong computer abilities with proficiency in Microsoft Office Suite and ability to learn new softwa