FT-Stewarding Supervisor

Description

Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience.

At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another. 

We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience.

JOB SUMMARY

The Stewarding Supervisor contributes to Sanctuary Camelback Mountain's success by supporting the daily leadership of culinary and stewarding operations, ensuring exceptional food quality, sanitation, organization, and operational efficiency. This role oversees kitchen support staff, including prep cooks, line cooks, pantry cooks, utility team members, and stewards, while maintaining established culinary standards, food safety, and cleanliness throughout all kitchen operations. In the absence of culinary leadership, the Kitchen & Stewarding Supervisor may oversee kitchen operations to ensure seamless service. 

Guided by Sanctuary's North Star Vision and Spirit of Service, this role fosters authentic connections through collaboration, accountability, and servant leadership while creating an environment where team members feel valued, understood, and empowered to deliver intentional experiences beyond imagination.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive.

Leadership & Supervision

• Supervise and support the daily operations of the Stewarding Department and kitchen support team members.
• Provide coaching, training, direction, and performance feedback to Stewarding associates.
• Assist with scheduling, staffing, delegation of daily assignments, and overall departmental coverage.
• Maintain high team morale through positive leadership, motivation, accountability, and recognition.
• Evaluate team member performance and address performance or operational concerns in a timely manner.
• Establish and maintain standards for the proper handling, storage, cleaning, and use of China, silverware, glassware, kitchen equipment, and other wares.
• Maintain professional communication with guests, vendors, team members, and leadership.
• Consult with the Executive Chef, Executive Sous Chef, Sous Chefs, and other culinary leadership regarding daily business needs and special functions.
• Support resort-wide initiatives and assist other departments as needed.
• Perform additional duties as assigned.

Stewarding Operations

• Oversee daily stewarding operations to ensure all kitchens, dish rooms, storage areas, and workspaces are clean, organized, and maintained in accordance with Standard Operating Procedures.
• Ensure dishes, glassware, silverware, pots, pans, and other equipment are properly washed, sanitized, polished, stored, and readily available for service.
• Ensure the dish-out line is properly set up and maintained when required.
• Maintain proper placement and organization of pots, pans, dish dollies, glass racks, utensils, and other equipment.
• Ensure all food and beverage outlets and banquet functions have sufficient China, silverware, glassware, and equipment to perform effectively.
• Deliver food and equipment to banquet areas, including buffets, receptions, and dinners, and assist culinary teams with service as needed.
• Ensure the timely and proper delivery of food and equipment to respective banquet rooms.
• Stock supplies, food items, utensils, and other necessary materials in serving stations, cupboards, refrigerators, and designated storage areas.
• Sort and remove trash and ensure it is placed in designated pickup areas.
• Work diligently to prevent breakage, damage, loss, and unnecessary waste.

Inventory & Equipment Control

• Conduct regular inventories of China, glassware, silverware, kitchen equipment, and other departmental wares, including quarterly inventories as required.
• Maintain inventory controls established by the department and monitor usage, breakage, and loss.
• Ensure all equipment is properly handled, stored, cleaned, and maintained.
• Maintain proper storage and organization of linen equipment, cleaning supplies, chemicals, and other storeroom items.
• Submit necessary requisitions for cleaning supplies and other departmental or storeroom items.
• Monitor equipment and report maintenance or repair needs promptly.
• Ensure dish machines, chemical dispensers, and other stewarding equipment are operating properly and safely.

Sanitation & Food Safety

• Ensure all kitchens, dish areas, storage rooms, and workspaces meet established cleanliness and sanitation standards.
• Ensure all dishes, utensils, glassware, silverware, pots, pans, and equipment are properly cleaned and sanitized.
• Ensure the dish area is adequately stocked with required cleaning chemicals and supplies.
• Ensure cleaning chemicals are used according to prescribed methods and manufacturer or property standards.
• Ensure all hazardous substances are properly labeled, stored, and handled in accordance with safety requirements.
• Ensure team members are trained on proper ware washing, sanitation, chemical handling, and safe work practices.
• Ensure compliance with all applicable health department regulations, food safety standards, fire regulations, and property safety procedures.
• Report accidents, injuries, hazardous conditions, chemical incidents, or safety concerns immediately to the Manager on Duty and follow applicable reporting procedures and Safety Data Sheet requirements.

Operational Support

• Wash dishes, glassware, flatware, pots, and pans using dishwashing equipment or by hand as needed to support operations.
• Place clean dishes, utensils, and cooking equipment in designated storage areas.
• Polish silver and copper as required.
• Support culinary and banquet operations during periods of high volume or staffing needs.
• Assist with opening, closing, and daily operational checklists to ensure the department is prepared for service.
• Ensure all property policies, procedures, and standards are consistently followed.
• Promote a clean, organized, safe, and efficient working environment throughout all culinary and stewarding areas.

Requirements

JOB REQUIREMENTS

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Previous supervisory experience in culinary, stewarding, or food and beverage operations preferred.
• Strong knowledge of kitchen operations, food safety, sanitation, and stewarding procedures.
• Bilingual English/Spanish strongly preferred.
• Strong leadership, communication, problem-solving, and conflict-resolution skills.
• Professional appearance and demeanor with the ability to work effectively in a fast-paced environment.
• Flexible schedule required, including mornings, evenings, weekends, and holidays.
• Basic math skills related to recipes, portions, chemicals, and inventory.
• Ability to stand and walk for extended periods throughout the shift.
• Ability to bend, twist, stoop, kneel, squat, reach, and perform repetitive motions frequently.
• Ability to work in hot, cold, wet, indoor, and occasional outdoor environments.
• Ability to lift and carry up to 25 pounds regularly and up to 50 pounds occasionally.
• Ability to push, pull, grip, and safely handle kitchen equipment and supplies.

QUALIFICATIONS

Education

• High School Diploma or Equivalent
• Current Food Handler’s Card

Related Work Experience

• 3-4 years of high-end kitchen experience and/or equivalent formal education is preferred
• Experience with hospitality and customer service