Executive Steward

FAIRMONT; New Orleans (LA); On-site; USD 42,000 - 62,000; Full time

Job summary

The Auberge Collection is seeking an experienced Stewarding Lead to oversee all back-of-house cleanliness, sanitation, and readiness across kitchens, dishwashing areas, and storerooms in a luxury hotel setting.

You will recruit, train, and supervise the stewarding team, manage schedules, control costs, and ensure compliance with health and safety standards. This role requires strong leadership, fluency in English, and a track record in high-volume, luxury hospitality.

Qualifications

• High school diploma or equivalent; hospitality/culinary coursework preferred.
• 3–5 years stewarding or back-of-house experience, with 2+ years in supervision.
• Luxury hotel/resort or high-volume banquet experience strongly preferred.
• Solid knowledge of sanitation, food-safety, chemical handling, and equipment.
• ServSafe or equivalent certification required or to be obtained.
• Strong leadership, coaching, scheduling, and problem-solving abilities.
• Experience managing labor, expenses, purchasing, and inventory.
• Clear, professional communication with teams, leaders, and vendors.
• Ability to stay composed in a fast-paced, luxury environment.
• Proficiency with Microsoft Office and hotel operating systems.
• English fluency; other languages a plus.

Responsibilities

• Lead stewarding operations to ensure cleanliness and readiness of kitchens and back-of-house spaces.
• Recruit, train, schedule, supervise, coach, and evaluate stewarding staff.
• Establish cleaning schedules, sanitation procedures, and opening/closing standards.
• Ensure compliance with health, safety, and chemical guidelines.
• Conduct routine inspections and address sanitation or safety concerns.
• Maintain inventory of dishware, glassware, and kitchen equipment.
• Manage cleaning chemicals, uniforms, and stewarding equipment inventory.
• Monitor dishwashing equipment and coordinate maintenance and repairs.
• Oversee labor, expenses, purchasing, and productivity within budget.
• Partner with Culinary, F&B, Banquets, Engineering, and Purchasing to support operations.

Skills

Leadership

Scheduling

Team management

Quality control

Budgeting

Communication

English fluency

Safety standards

Training

Microsoft Office

Education

High school diploma or equivalent

Hospitality management or culinary operations coursework preferred

Tools

Microsoft Office

Job description

Job Description

• Lead all stewarding operations to ensure the cleanliness, sanitation, organization, and readiness of kitchens, dishwashing areas, storerooms, loading areas, and other food-and-beverage back-of-house spaces.
• Recruit, train, schedule, supervise, coach, and evaluate the stewarding team, promoting accountability, engagement, safety, and luxury service standards.
• Establish and maintain cleaning schedules, sanitation procedures, equipment-handling practices, and opening and closing standards.
• Ensure compliance with health department regulations, food-safety requirements, chemical-handling guidelines, OSHA standards, and hotel policies.
• Conduct routine inspections and promptly address cleanliness, safety, equipment, or sanitation concerns.
• Ensure a consistent supply of clean dishware, glassware, flatware, cookware, utensils, and kitchen equipment to support culinary, restaurant, banquet, and in-room dining operations.
• Manage the safe use, storage, labeling, and inventory of cleaning chemicals, sanitation supplies, uniforms, and stewarding equipment.
• Monitor dishwashing machines, waste systems, and related equipment; coordinate preventive maintenance and timely repairs.
• Manage departmental labor, operating expenses, purchasing, inventory, and productivity in accordance with budget expectations.
• Oversee waste removal, recycling, grease disposal, and sustainability practices while maintaining clean and orderly receiving and disposal areas.
• Partner with Culinary, Food & Beverage, Banquets, Engineering, Purchasing, and other departments to support daily operations, special events, and high-volume service periods.
• Maintain accurate records for inspections, training, chemical safety, equipment maintenance, inventory, and other required documentation.
• Respond promptly and professionally to operational needs while maintaining the standards expected in a luxury hospitality environment.

Qualifications:
Qualifications

• High school diploma or equivalent required; degree or coursework in hospitality management, culinary operations, or a related field preferred.
• Minimum of three to five years of progressive stewarding or back-of-house food-and-beverage experience, including at least two years in a supervisory or management role.
• Previous experience in a luxury hotel, resort, fine-dining, or high-volume banquet environment strongly preferred.
• Thorough knowledge of sanitation standards, food-safety practices, chemical handling, workplace safety, and commercial dishwashing systems.
• Food-safety or sanitation certification, such as ServSafe, required or must be obtained within the timeframe established by the property.
• Strong leadership, coaching, scheduling, organizational, problem-solving, and decision-making skills.
• Demonstrated ability to manage labor, operating expenses, purchasing, inventory, and departmental productivity.
• Ability to communicate clearly and professionally with team members, leaders, vendors, and regulatory representatives.
• Ability to remain composed, visible, and responsive in a fast-paced, high-volume environment.
• Proficiency with standard workplace technology and the ability to learn scheduling, purchasing, inventory, and hotel operating systems.
• Working knowledge of Microsoft Office or similar business applications preferred.
• Fluency in English required; additional language skills are preferred based on the needs of the operation.

Additional Information

About Auberge Collection
Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.

For more information: auberge.com

Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge

About Friedkin
Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports.

Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo.

The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus.

For more information, please visit www.friedkin.com

The Knox Hotel Employer LLC is an Equal Opportunity Employer, M/F/D/V. The Knox Hotel Employer LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, The Knox Hotel Employer LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training