**Description:** The **Executive Steward** is responsible for the overall cleanliness, organization, and efficiency of the resort’s culinary and food & beverage operations. This role ensures the highest sanitation, hygiene, and safety standards across all kitchen and back-of-house areas while managing stewarding operations, equipment maintenance, and inventory control. The Executive Steward works closely with the culinary and banquet teams to support exceptional guest experiences. **Key Responsibilities:** **Operational Leadership:** + Oversee daily stewarding operations, ensuring compliance with health, safety, and sanitation regulations (e.g., OSHA, HACCP). + Supervise and train stewarding staff in proper cleaning techniques, equipment usage, and safety protocols. + Ensure all kitchen and back-of-house areas are clean, organized, and adequately maintained. + Monitor dishwashing procedures, ensuring efficient workflow and adherence to hygiene standards. + Maintain par levels of all kitchen equipment, ensuring proper handling and storage. **Inventory & Equipment Management:** + Manage and maintain cleaning supplies, dishware, glassware, and kitchen equipment inventory. + Inspect dish machines, pot washers, and other kitchen equipment regularly to ensure proper functionality. + Coordinate with engineering and external vendors to repair and maintain stewarding equipment. **Budget & Cost Control:** + Develop and manage the stewarding department budget, including labor, supplies, and equipment expenses. + Monitor and control costs while maintaining high service standards. + Implement waste reduction initiatives and sustainability programs in collaboration with culinary leadership. **Team Management & Training:** + Recruit, train, and develop a high-performing stewarding team. + Create staff schedules and manage labor costs while maintaining operational efficiency. + Conduct performance evaluations, provide coaching, and foster a positive work environment. **Collaboration & Communication:** + Work closely with the Executive Chef, Senior Banquet Sous Chef, and Food & Beverage leadership to ensure seamless operations. + Support banquet and event operations by ensuring proper setup and breakdown of dishware and kitchen equipment. + Communicate with all relevant departments to maintain smooth kitchen and dining operations. **Qualifications:** **Qualifications & Experience:** + Minimum **3-5 years** of experience in a stewarding leadership role within a luxury resort, hotel, or large-scale F&B operation. + Strong knowledge of sanitation regulations, dishwashing procedures, and kitchen equipment maintenance. + Experience in inventory management, cost control, and budgeting. + Excellent leadership, organizational, and communication skills. + Ability to work in a fast-paced, high-volume environment, including nights, weekends, and holidays. + Proficiency in Microsoft Office and familiarity with inventory management software preferred. + Ability to work a flexible schedule + The ability to lift, push, and pull over 50 pounds is required. **Primary Location:** US-SC-Isle of Palms **Organization:** Wild Dunes Resort **Pay Basis:** Yearly **Job Level:** Full-time **Job:** Culinary **Req ID:** ISL001636 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.