Kitchen Operations & Stewarding Leader

The Hotel at Auburn University; Auburn (AL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health benefits package

Dining discounts

Paid time off

Growth opportunities

Job summary

The Hotel at Auburn University seeks a Kitchen Operations & Stewarding Manager to lead stewarding and support culinary operations across all food and beverage outlets. You will drive sanitation, safety, and back-of-house excellence in a fast-paced luxury environment.

Reporting to the Culinary Director of Innovation & Operations, you will supervise stewarding and culinary staff, optimize labor, manage inventory, and ensure compliance with HACCP, health regulations, and company standards.

Qualifications

• Associate degree preferred in Culinary Arts or Hospitality Management, or equivalent management experience.
• Experience managing stewarding or culinary operations in large-scale hotel or resort settings.
• Strong HACCP, sanitation and food safety knowledge.

Responsibilities

• Direct and manage stewarding operations across the property.
• Develop schedules to optimize labor utilization and coordinate staffing.
• Coordinate equipment, inventory, and banquets logistics.
• Ensure HACCP compliance and health department regulations.
• Lead training and onboarding for culinary and stewarding staff.
• Monitor expenses and pursue cost-saving opportunities.
• Support daily kitchen operations during peak service periods.
• Participate in daily culinary meetings and production planning.

Skills

Stewarding operations

Labor scheduling

Food safety

Inventory management

Team leadership

Training & onboarding

Vendor coordination

SOP adherence

Education

Associate's degree in Culinary Arts or related

Equivalent management experience

Tools

Microsoft Office

Hotel/POS systems

Job description

The Hotel at Auburn University seeks a Kitchen Operations & Stewarding Manager to lead stewarding and support culinary operations across all food and beverage outlets. You will drive sanitation, safety, and back-of-house excellence in a fast-paced luxury environment.

Reporting to the Culinary Director of Innovation & Operations, you will supervise stewarding and culinary staff, optimize labor, manage inventory, and ensure compliance with HACCP, health regulations, and company standards.