Executive Steward

Job Description

As Executive Steward, you will lead and mentor a team of 10 across multiple kitchens and event spaces in a demanding, 24-hour operation. You’ll ensure impeccable cleanliness, safety, and efficiency while building a culture rooted in accountability, teamwork, and pride—supporting flawless culinary execution and world-class guest experiences.

Job Duties Include:  

• Lead, teach, coach, and inspire a team of colleagues and supervisors in a 24-hour operation
• Set and achieve departmental goals in capital, labor, and operating expenses, health & safety, sustainability, and employee engagement
• Create and manage weekly schedules using Excel, Watson LMS, and Dayforce platforms
• Assist with procurement and inventory management, minimizing expenses, and maximizing productivity
• Identify and evaluate pilot projects or programs to enhance sustainability for the stewarding department
• Conduct sustainability or environmentally related risk assessments
• Lead initiatives to reduce waste, including food waste, single-use plastics, and non-recyclable materials
• Conduct monthly inventory audits of china, glassware, and silverware; document variances and discrepancies
• Uphold a culture of pride, ownership, and continuous improvement within the Stewarding team, ensuring every detail reflects the Make It Count philosophy
• Collaborate closely with Culinary and Food & Beverage leadership to drive efficiency, sustainability, and service excellence across all back-of-house operations
• Champion the property’s sustainability objectives in partnership with Culinary, Engineering, and Food & Beverage, embedding responsible practices in waste reduction, energy use, and resource management throughout daily operations
• Lead and champion the Orbisk food waste management system alongside Senior Culinary Leadership, driving accountability, data accuracy, and measurable waste reduction across all kitchens
• Model and enforce Fairmont standards in grooming, hygiene, food safety, and Cultural Manual practices
• Scheduling, labor management, and budgeting while monitoring inventory, procurement (Birchstreet), and equipment maintenance
• Complete and input all required information for the EHCO program daily
• Enforce safety, sanitation, and compliance standards; conduct audits and maintain organized operations
• Foster collaboration within the department and with other hotel departments, encouraging participation and promoting professional work habits
• Review employee engagement survey feedback, implement action plans, and monitor goal achievement
• Order cleaning supplies and input work orders for repairs as needed
• Operate the 3-ton delivery truck when required to ensure timely delivery of food and supplies.
• Perform other duties as assigned

Qualifications

• Minimum of 5 years of Stewarding leadership experience in a high-volume service environment
• Proven track record as an administrator, trainer, and developer; a team player with strong communication and organizational skills across all departments
• HACCP Certification required
• Proven track record in implementing sustainability and waste management programs

Additional Information

All your information will be kept confidential according to EEO guidelines.