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 software systems for inventory management, point of sale, budgeting, etc.
• Organized with strong attention to detail.
• Strong understanding of kitchen equipment to ensure proper use and maintenance.
• Business acumen with capability to manage to a budget and understand restaurant financials.
• Works well under pressure and deadlines
• Ability to multitask.
• Ability to maintain budgets and manage inventory.
• Strong understanding of POS and inventory management software
• Thorough understanding of company policies and practices.
• Heavy lifting required up to 75 lbs. to move product
• High school diploma or GED required
• Formal culinary training required or equivalent years of experience required
• Minimum 5 years of culinary management experience required
• Minimum 3 years of experience in catering/banquet culinary operations required
• Bachelor’s degree in Hospitality, Business Management, or related field preferred, but less formal education with more on-the-job experience may be substituted.
• Previous experience managing fast paced restaurants in a tourist location preferred
• Previous experience in a Multi-Unit Management position preferred
• Serve safe certification

Benefits & Perks

• Free winter ski pass and summer activities pass for the employee and their spouse and qualifying dependent children.
• Medical and Dental insurance
• 401(k) and company match
• Paid Time Off (PTO) and Sick Pay
• Spending and Flexible Savings Accounts (HSA/FSA)
• Free Life and AD&D insurance
• Free Life insurance for employee’s spouse and dependent children
• Discounts at JHMR Food & Beverage outlets
• Discounts at JHMR Retail/Rental/Repair locations
• Pro deals on gear and apparel through ExpertVoice, Outdoor Prolink, and JHMR partners
• Discounted Daycare and Kid’s Ranch
• Free START Buss pass and 100% reimbursement for START Bus Commuter pass to Teton Valley, ID and Star Valley, WY.

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.

EEO STATEMENT

Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace.