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 operationSet and achieve departmental goals in capital, labor, and operating expenses, health & safety, sustainability, and employee engagementCreate and manage weekly schedules using Excel, Watson LMS, and Dayforce platformsAssist with procurement and inventory management, minimizing expenses, and maximizing productivityIdentify and evaluate pilot projects or programs to enhance sustainability for the stewarding departmentConduct sustainability or environmentally related risk assessmentsLead initiatives to reduce waste, including food waste, single-use plastics, and non-recyclable materialsConduct monthly inventory audits of china, glassware, and silverware; document variances and discrepanciesUphold a culture of pride, ownership, and continuous improvement within the Stewarding team, ensuring every detail reflects the Make It Count philosophyCollaborate closely with Culinary and Food & Beverage leadership to drive efficiency, sustainability, and service excellence across all back-of-house operationsChampion 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 operationsLead and champion the Orbisk food waste management system alongside Senior Culinary Leadership, driving accountability, data accuracy, and measurable waste reduction across all kitchensModel and enforce Fairmont standards in grooming, hygiene, food safety, and Cultural Manual practicesScheduling, labor management, and budgeting while monitoring inventory, procurement (Birchstreet), and equipment maintenanceComplete and input all required information for the EHCO program dailyEnforce safety, sanitation, and compliance standards; conduct audits and maintain organized operationsFoster collaboration within the department and with other hotel departments, encouraging participation and promoting professional work habitsReview employee engagement survey feedback, implement action plans, and monitor goal achievementOrder cleaning supplies and input work orders for repairs as neededOperate the 3-ton delivery truck when required to ensure timely delivery of food and supplies.Perform other duties as assigned
