Lead Steward - Limelight Boulder

Company Description

Owned and operated by Aspen Hospitality, Limelight Hotels are your home base in the places you want to explore most. The contemporary properties are set in the heart of authentic outdoor and urban communities, and each hotel is deeply connected to its surroundings – offering a unique adventure for every guest. The guest experience is an intentional journey and the elevated, yet unpretentious nature of the stay allows guests to feel nurtured and at ease. A constant across all properties is a commitment to sustainability, unmatched hospitality, and access to an Adventure Concierge to ensure a memorable stay. Limelight’s pet-friendly hotels are located in Aspen, Colorado, just steps from the downtown core; Snowmass, Colorado, offering ski-in/ski-out access to the mountain; Ketchum, Idaho, near the base of Sun Valley’s famed ski area and walking distance to town; and in Downtown Denver, Colorado, adjacent to Union Station. Two new Limelight Hotels are slated to open in Mammoth, California, and Boulder, Colorado in 2025. Learn more at www.LimelightHotels.com.

Job Description

Position Summary 
The Lead Steward is a key member of the culinary team, responsible for leading the Stewarding teams to ensure maximum labor efficiency, safe working conditions, and the highest sanitation standards. This role oversees the cleanliness and organization of all kitchen and utility areas while maintaining inventory, storage, and distribution of F&B divisional operating items such as silver, china, glassware, and linens. This position reports to the Chef De Cuisine.

The pay range for this position is $22.00 to $26.40 per hour, actual pay will be dependent on budget and experience.

Job Posting Deadline
Applications for this position will be accepted until June 22, 2025.

Essential Job Functions/Key Job Responsibilities  
•    Oversee daily operations of stewarding, including dish room operations, night cleaning trash disposal, loading dock maintenance, employee cafeteria, main kitchen, all restaurant outlets, banquet spaces, and banquet plating
•    Monitor and control the inflow of ordered materials and maintain proper inventory levels
•    Ensure compliance with all food and beverage policies, health and safety regulations, and sanitation standards.
•    Recruit, interview, hire, train, and manage stewarding staff
•    Conduct daily pre-shifts and hold quarterly Department meetings
•    Manage loss prevention policies to reduce accidents and control costs.  Monitor breakage and implement preventative protocols
•    Conduct monthly and quarterly inventories of kitchen supplies, china, glassware, silverware, and cleaning compounds
•    Ensure compliance with health department standards and maintain updated MSDS and Health Code compliancy binders
•    Train employees in food handling, sanitation procedures, equipment handling, and chemical usage
•    Supervise and maintain sanitation standards in the kitchen, employee cafeteria, storage areas, hallways, and dock
•    Conduct weekly and monthly inspectors of dishwashing machines, chemical levels/usage, and dish areas
•    Other duties as assigned

Qualifications

Education & Experience Requirements 
•    Must be at least 18 years of age  
•    High School Diploma or high school equivalent preferred  
•    6 months to 1 year of back of house experience preferred  

Knowledge, Skills & Abilities  
•    Possess strong working knowledge of food safety, sanitation, and health department regulations
•    Familiarity with company rules, regulations, and operational standards 
•    Exceptional organizational skills and attention to detail
•    Proficiency in Spanish preferred
•    Maintain professional and effective communication with the Culinary team, Banquet team and Front of House departments
•    Ability to uphold service standards by engaging with employees and fostering a culture of excellence
•    Ability to delegate tasks effectively, empowering teams while maintaining accountability
•    Scarpe, stack, and clean all dishes properly
•    Store dishes and silver in the designated locations
•    Set up cleaning area: put dish machine together properly, fil all water tanks, turn on heating elements to dish machine
•    Keep dish area clean and organized according to policy
•    Clean kitchen walls, floors, loading docks, and other associated areas at the proper time
•    Disassemble, clean and re-assemble dishwasher prior to end of shift
•    Post appropriate caution signs when the floor is wet or being mopped to ensure highest level of safety
•    Maintain kitchen work areas, equipment, and utensils in clean orderly condition
•    Other duties assig