Rosewood Hotel Group

Global luxury hotel management and brands

Dishwasher Supervisor

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeUnited States$30 - $33.38 /hrIn-person

About the Job

Requirements

High school diploma or an equivalent combination of education and work-related experience.
Must have a current and valid Food Handler’s card.
At least 2 years of experience, or equivalent, with strong leadership in a similar position.
Must perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up; remain calm and resolve problems using good judgment; follow directions; understand guest service needs; work cohesively with coworkers; work with minimal supervision; and maintain confidentiality of guest information and hotel data.
Must be able to work under pressure to meet production schedules and timelines for guests' hot food orders.
Must maintain coordination, transport received goods and food between storage, preparation, and serving areas, and work 8–12 hour shifts in hot, noisy, and sometimes close conditions.
Must work with food products and ingredients and use all senses to ensure quality standards are met.
Must differentiate dates and operate, clean, and maintain required equipment.
Must speak, read, and write English.
Must exert physical effort to transport 50 pounds, perform physical movements throughout work areas, reach up and down, remain stationary at times, and communicate satisfactorily with guests and coworkers.
Must comply with safe working practices, wear required protective clothing, report defects and accidents, and attend statutory fire, health, and safety training.
Must be conversant with OSHA regulations, departmental risk assessments, and hotel fire and bomb procedures.
Must maintain confidentiality of company, guest, and associate information.
Must comply with Rosewood company policies and demonstrate flexibility in attitude, approach, and working hours.

Responsibilities

Supervise stewards' ware-washing activities during the assigned shift and participate in associates' work.
Maintain cleanliness, orderliness, and sanitation of kitchen areas and other assigned areas during the shift.
Check the dishwashing machine and its detergent and rinse-additive dispensers, and conduct hourly supervision of kitchen areas.
Assist with implementing house rules, regulations, and food and beverage policies and procedures for proper handling of operating equipment.
Ensure kitchen crockery and other equipment are organized in their proper places or on shelves.
Check the daily function sheet and ensure chafing dishes and other kitchen equipment are prepared.
Conduct monthly inventories of food and beverage operating equipment and kitchen utensils.
Assist with preparing the yearly budget and capital expenditure expenses.
Conduct daily briefings for steward associates on the shift.
Monitor and control issuance of food and beverage operating equipment during the shift.
Train associates in the proper use, dilution, and dosage of cleaning detergents.
Assist stewards with special cleaning programs or large events.
Maximize productivity of steward associates and minimize wastage of operating supplies, particularly chemicals.
Coach and counsel steward personnel, train them to address areas of weakness, and motivate them to grow within the hotel.
Evaluate the performance of assigned associates.
Report daily accomplishments, losses, and breakages to the Chef de Cuisine.
Coordinate with other employees, especially outlet and kitchen section heads, regarding distribution of operating equipment and kitchen utensils.
Participate in associates' committees and hotel activities, including sports and team-building activities.
Take on other reasonable tasks as assigned.
Maintain brand integrity and model the company's culture, vision, mission, and core values.
Perform other duties as business needs require.
Report building, plant, or equipment defects according to hotel procedure and report accidents involving associates, guests, or visitors immediately.

Desired Qualifications

Experience with a luxury or ultra-luxury property or brand.
Fluency in languages other than English.

Job Summary –

Under the direct supervision of the Chef de Cuisine, the Stewarding Supervisor is responsible for supervising the ware washing activities of the Stewards under their shift, and participates in the activities of their associates.

Essential Duties and Responsibilities – (Key Activities)

Supervise the steward in maintaining cleanliness, orderliness and sanitation of kitchen areas and other areas of responsibilities during his shift.
Checks condition of dishwashing machine and its detergent dispenser and rinse additive injector makes hourly supervision of all kitchen areas.
Assists in the implementation of House Rules and Regulation and F&B Policies and Procedures on proper handling of operating equipment’s.
Makes sure the kitchen crockery and other equipment is organized on the proper place or shelves
Checks the daily function sheet and make sure that the chafing dish and other kitchen equipment being prepared
Conducts monthly inventory of F&B operating equipment’s, kitchen utensils.
Assists in the preparation of yearly budget and capital expenditure expenses.
Conducts daily briefing for steward associates on their shift
Monitors and controls issuance of F&B operating equipment’s under his shift.
Trains associates on proper use and dilution and dosage of all kinds of cleaning detergents.
Assists the steward on their shifts for special cleaning program or big event
Communicates effectively with superior, steward associates and other section head
Maximizes productivity from all steward associates under his shift
Minimizes the wastage of all operating supplies, in particular chemical
Participates with all associates committee and other sports activities to promote the hotel’s image
Coaches and counsel all steward personnel under their shift
Trains the steward on their shift effectively for the area of weakness
Is active on all hotel activities such as team building, sports, etc
Motivates the steward to grow within the hotel
Evaluates the performance of associates assigned to them.
Reports to the Chef de Cuisine of daily accomplishment and daily losses and breakages.
Works closely with other employee especially head section of each outlet /kitchen concerning distribution of operating equipment or kitchen utensil
Other duties as assigned

Health & Safety

Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
Report any defects in the building, plant or equipment according to hotel procedure.
Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
Be fully conversant with:

OSHA Regulations
Risk Assessments for your department
Hotel Fire & Bomb Procedures

Confidentiality

Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

Other

Comply and adhere to the Rosewood company policies.
Take on other tasks in addition of the ones stated, in a reasonable framework.
Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained.
Model the company’s culture, vision, mission and core values at all times.
While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.
As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.

Required Skills –

General Skills

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills

Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders;
Ability to maintain good coordination; ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions;
Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met
Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions;
Ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language

Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements

Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Work Management

Ability to manage multiple tasks
Can meet deadlines
Thinks globally

People Management

Creates work environment that:

Energizes, motivates and supports employees
Foster a climate of open communication, trust and respect
Encourages team behavior
Effectively communicates with all levels

Other/Attributes

Passionate and dedicated
Is patient, yet persistent
Culturally aware and sensitive

Qualifications –

High School Diploma or an equivalent combination of education and work-related experience.
Must have current and valid Food Handler’s card

Experience –

Minimum 2 years or equivalent experience with strong leadership in a similar position
Experience with a luxury or ultra-luxury property or brand preferred

Rosewood Sand Hill provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Pay

The pay scale for this position is $30 to $33.38 /hour. This is the pay range for this position that the Hotel reasonably expects to pay.

About the Company

Rosewood Hotel Group

Global luxury hotel management and brands

Rosewood Hotel Group operates a global portfolio of luxury hospitality brands, including Rosewood (ultra-luxury), New World Hotels & Resorts (upper-upscale), Asaya (integrated wellness), and Carlyle & Co. (private members club). It manages about 60 properties across 26 countries, with more than 30 new properties in development. The company runs high-end hotels and wellness and private club experiences, delivering guest stays and curated programs that reflect local culture and place. Its approach centers on Relationship Hospitality—genuine, heartfelt interactions—and integrating the story and geography of each destination into its experiences, supported by a commitment to DEI and positive community impact. The goal is to create a future where people and places enrich one another, to make meaningful, lasting relationships with guests and destinations, and to expand its global footprint while honoring local culture and advancing positive impact.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Hong Kong
Founded: 2016

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