Job Description
Position Summary
The Executive Steward is a key member of the culinary leadership team, responsible for managing the Stewarding department to ensure maximum labor efficiency, adherence to budgeted costs, 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 Executive Chef.
The budgeted salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience.
Job Posting Deadline
Applications for this position will be accepted until April 20 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 **
• High school diploma or equivalent required
• Minimum of 3 years of hotel management experience required, preferably in food & beverage or culinary
**Knowledge, Skills & Abilities **
• Possess strong working knowledge of food safety, sanitation, and health department regulations
• Familiarity with company rules, regulations, and operational standards
• Experience managing inventory, P&L accountability, and operational budgets
• Ability to effectively manage a large team, including contracted employees
• Proficiency with Microsoft Office Word, Excel, PowerPoint and Outlook
• 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 handle interpersonal and team conflicts in a constructive manner
• Ability to assess team performance, provide feedback, and implement development plans
• Ability to delegate tasks effectively, empowering teams while maintaining accountability
Additional Information
**Work Environment & Physical Demands **
• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
Job Benefits
This position is classified as a regular full-time position eligible for the following benefits:
Enrollment dates differ across the various programs.
• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700.
This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice.
Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all.
For an overview of Aspen One Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks
Aspen One participates in E-Verify.