Executive Steward

Chevy Chase Club; Chevy Chase (MD); On-site; USD 55,000 - 70,000; Full time

Job summary

The Chevy Chase Club is seeking an Executive Steward to lead the Stewarding Department, ensuring daily operation, cleanliness, and adherence to safety standards. This hands-on leadership role manages staff, inventories, and back-of-house workflows to support high-quality culinary operations.

Reporting to the Executive Chef and Executive Sous Chef, you will oversee trainings, schedules, and performance, while maintaining top sanitation practices and cost-conscious management in a high-volume club

Qualifications

• Experience leading stewarding or housekeeping teams in a high-volume hospitality setting.
• Strong knowledge of sanitation standards and safety procedures.
• Excellent communication and training abilities.
• Ability to manage labor, inventory, and costs effectively.
• Fluent in English; Spanish a plus.

Responsibilities

• Lead, supervise, train, and develop the Stewarding Team.
• Recruit, hire, onboard, coach, and evaluate staff with clear performance expectations.
• Coordinate daily assignments, staffing levels, and schedules to meet operational needs while controlling labor costs.
• Maintain cleanliness, sanitation, safety, and organization across kitchens and back-of-house areas.
• Develop cleaning schedules and conduct inspections to ensure compliance with health regulations.

Skills

Leadership

Team management

Communication

Sanitation knowledge

Job description

• Base Pay $55,000.00 - $70,000.00 / Year
• Job Category Culinary, *Full Time
• Employee Type FT Exempt
• Required Degree NONE
• Manage Others Yes

Description

Executive Steward

Position Description & Qualifications

Position Summary

The Executive Steward is a key member of the Culinary Leadership Team, responsible for the daily leadership, organization, cleanliness, and operational efficiency of the Stewarding Department. This is a hands‑on, “boots on the ground” leadership position requiring a proactive approach to maintaining the highest standards of sanitation, safety, and organization throughout the Club's kitchens and designated back-of-house areas.

Reporting to the Executive Chef and Executive Sous Chef, the Executive Steward oversees all stewarding personnel, equipment, inventory, and departmental operations. The ideal candidate is a motivated, detail‑oriented leader who takes ownership of the department, leads by example, develops team members, and ensures the Club's culinary operations are consistently supported at the highest level.

• Lead, supervise, train, and develop the Stewarding Team, fostering a positive, professional, and accountable work environment.
• Recruit, hire, onboard, coach, counsel, and evaluate team members while establishing clear performance expectations.
• Coordinate daily assignments, work areas, staffing levels, and weekly schedules to meet operational needs while managing labor costs.
• Maintain exceptional standards of cleanliness, sanitation, safety, and organization throughout all kitchens, food preparation areas, dishwashing stations, and assigned back‑of‑house facilities.
• Develop, implement, and monitor daily, weekly, and monthly cleaning and deep‑cleaning schedules, conducting routine inspections to ensure compliance.
• Ensure adherence to health department regulations, food safety standards, chemical handling procedures, and workplace safety requirements.
• Oversee the proper cleaning, handling, storage, and maintenance of kitchen equipment, china, glassware, silverware, and food and beverage service equipment.
• Conduct quarterly inventories of china, glassware, and silverware, monitoring breakage, shortages, and replacement needs.
• Manage the purchasing, inventory, and cost control of cleaning chemicals, sanitation products, and stewarding supplies.
• Monitor dishwashing and sanitation equipment, coordinating maintenance and repairs with the Engineering Department as needed.
• Collaborate with Culinary and Food & Beverage Leadership to ensure appropriate stewarding support for daily dining operations, banquets, and special events.
• Maintain accurate departmental records while identifying opportunities to improve productivity, reduce waste, and control expenses.
• Maintain a visible, hands‑on presence, assisting the team during busy service periods and ensuring consistent departmental accountability.

Qualifications & Requirements

• Ability to read, write, and communicate fluently in English; bilingual Spanish a plus.
• Previous stewarding supervisory or management experience, preferably in a high-volume, upscale hospitality environment.
• Proven leadership skills with the ability to train, motivate, coach, and develop team members.
• Strong knowledge of sanitation standards, cleaning chemicals, equipment care, and workplace safety.
• Solid understanding of labor management, inventory controls, and chemical and cleaning supply costs.
• Exceptional professionalism, integrity, organizational skills, and attention to detail.
• Strong communication skills and the ability to work effectively with staff, Culinary Leadership, and Club Management.
• Ability to prioritize responsibilities and adapt to the demands of a fast‑paced, high‑volume operation.
• Willingness to lead by example and actively participate in daily departmental operations.