Head Steward

North Ridge Country Club; Raleigh, Northern (NC, KY); Hybrid; USD 52,000 - 68,000; Full time

Job summary

North Ridge Country Club in Raleigh, NC seeks a Head Steward to oversee all stewarding operations in the kitchen, ensuring cleanliness, sanitation, and orderly workflow. You will manage dishwashing, waste disposal, and equipment readiness while supporting culinary and F&B teams in a fast-paced club environment.

The role requires 2–5 years in stewarding or kitchen ops with 1–2 years in supervision, knowledge of sanitation standards, ability to lift up to 35 lbs, and flexibility to work nights,

Qualifications

• Must have at least 2–5 years in stewarding or kitchen operations.
• 1–2 years in a supervisory role.
• Knowledge of sanitation standards and food safety regulations.
• Ability to work in a fast-paced club environment.

Responsibilities

• Maintain adherence to health, safety, and sanitation standards (local/state).
• Keep kitchen areas, equipment, and storage clean and organized.
• Oversee dishwashing, pot washing, and utensil sanitation.
• Implement and monitor cleaning schedules and deep-cleaning procedures.
• Coordinate with chefs to ensure clean equipment availability.
• Manage inventory of cleaning supplies and stewarding equipment.
• Assist with setup/breakdown for events and banquets.
• Enforce safety procedures related to equipment use and chemical handling.
• Train staff on proper PPE usage.
• Ensure OSHA and health department compliance.
• Respond to safety hazards or incidents.
• Oversee proper waste disposal, recycling, and composting.

Skills

Leadership

Organizational skills

Fast-paced environment

Flexible schedule

Education

High school diploma or equivalent

Job description

Description

Job Title: Head Steward Department: Kitchen

Reports to: Executive Sous Chef Effective Date: August 2026

Job Summary: The Head Steward is responsible for overseeing all stewarding operations within the country club kitchen, ensuring the highest standards of cleanliness, sanitation, and organization. This role manages dishwashing, pot washing, waste disposal, and kitchen cleanliness while supporting culinary and food & beverage teams in maintaining an efficient and safe working environment.

Duties/Responsibilities:

• Maintain strict adherence to health, safety, and sanitation standards (local and state regulations)
• Ensure all kitchen areas, equipment, and storage spaces are clean and organized
• Oversee dishwashing, pot washing, and utensil sanitation processes
• Implement and monitor cleaning schedules and deep-cleaning procedures
• Coordinate with chefs and kitchen staff to ensure timely availability of clean equipment and utensils
• Manage inventory of cleaning supplies, chemicals, and stewarding equipment
• Ensure proper handling and storage of all kitchen equipment
• Assist with setup and breakdown for events, banquets, and special functions
• Enforce safety procedures related to equipment use and chemical handling
• Train staff on proper use of personal protective equipment (PPE)
• Ensure compliance with OSHA and health department standards
• Respond to and report any safety hazards or incidents
• Oversee proper waste disposal, recycling, and composting practices
• Maintain cleanliness in garbage and loading dock areas
• Support sustainability initiatives where applicable

Requirements

Required Skills/Abilities:

Strong leadership and organizational skills

Ability to work in a fast-paced, high-volume environment

Flexible schedule, including nights, weekends, and holidays

Education and Experience:

High school diploma or equivalent required

2–5 years of stewarding or kitchen operations experience, with at least 1–2 years in a supervisory role

Knowledge of sanitation standards and food safety regulations

Physical Requirements:

Walking around the club campus

Must be able to lift up to 35lbs