A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Cheeca Lodge & Spa, a premier luxury resort in Islamorada, FL, is seeking a Sous Chef that can also function as Stewarding Manager to oversee our stewarding team. This role ensures that all kitchen and F&B areas maintain the highest standards of cleanliness, sanitation, and organization, while also supporting kitchen and banquet operations.
Job Summary:
The Stewarding Manager/Sous Chef will be a combination position managing the stewarding team, and assisting in the Kitchen ensuring daily assignments are completed according to company standards. This role will ensure that sanitation and cleanliness standards are consistently met, and will be responsible for the organization and maintenance of all F&B equipment, as well as supporting kitchen and banquet operations.
Key Responsibilities:
Schedule and oversee the stewarding team. Ensure proper storage and cleaning of all rolling stock, racks, silverware, and dishwashing operations. Organize BEOs and ensure kitchen and banquet equipment is prepared for guest events. Maintain inventory of F&B equipment, including silverware, glassware, and other equipment. Set up, break down, and maintain F&B areas. Recruit, hire, and retain stewarding staff. Ensure floors are swept, mopped, and free of spills. Clean all kitchen and F&B public areas, including walls, sinks, racks, floormats, and disposal areas. Clean and maintain kitchen and F&B equipment (e.g., ovens, hoods, filters, hot boxes, steam tables) on a set schedule or as directed by the Executive Chef. Implement and maintain a trash clearance system, ensuring all trash is emptied, containers washed, and returned to the kitchen at the end of each shift. Perform other duties as assigned.
Qualifications:
Management experience as a
Sous Chef or Steward Manager Education:
High School Diploma or equivalent desired.
Skills and Experience:
At least 1 year of experience as a Steward Manager. Experience with dish machines, burnishers, steam cleaners, dishware handling, and floor maintenance. Ability to lead, train, and assist a stewarding team. Strong organizational skills and attention to detail.
Benefits Include:
401(k) with employer matching and immediate vesting after 90 days Medical, Dental, and Vision insurance. Paid Time Off 18 days Employer Paid Short Term and Long Term Disability Insurance. AD&D insurance. Dental, health, and vision insurance. Pet Insurance. Employee discounts. Flexible spending and health savings accounts. Life insurance
Why Join Cheeca Lodge & Spa:
As the Stewarding Manager/Executive Steward, you will be integral in maintaining the highest standards of cleanliness and organization in our culinary operations. This is an exciting opportunity to work in a prestigious resort environment and lead a dedicated team. Apply today to make a significant impact on our kitchen and F&B operations.
