Kitchen Operations & Stewarding Leader

The Hotel at Auburn University & Dixon Conference Center; Auburn (AL); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health benefits package

Dining discounts

Growth opportunities

Job summary

The Kitchen Operations & Stewarding Manager at The Hotel at Auburn University & Dixon Conference Center leads stewarding and culinary operations, ensuring sanitation, food safety, and back-of-house excellence across all food and beverage venues.

Approximately 50% of the role focuses on stewarding leadership and 50% on supporting culinary operations, working with the Culinary Director of Innovation & Operations and cross‑functional teams to optimize labor and service quality.

Qualifications

• Associate's degree in Culinary Arts, Hospitality Management, or related field preferred.
• Equivalent management experience may be substituted.
• Minimum of 5 years of progressive culinary or stewarding management experience.

Responsibilities

• Direct and manage all daily stewarding operations.
• Develop and manage stewarding schedules.
• Coordinate staffing and maintain relationships with staffing agencies.
• Maintain HACCP, food safety, and health department compliance.
• Oversee kitchen operations support and culinary production during peak periods.
• Lead, coach, and mentor stewarding team members.

Skills

Stewarding operations

Labor scheduling

Inventory management

Cost control

Organizational skills

Communication skills

Team leadership

Kitchen operations

Equipment maintenance

Microsoft Office / POS systems

Education

Associate's degree in Culinary Arts or Hospitality Management

Equivalent management experience

Job description

The Kitchen Operations & Stewarding Manager at The Hotel at Auburn University & Dixon Conference Center leads stewarding and culinary operations, ensuring sanitation, food safety, and back-of-house excellence across all food and beverage venues.

Approximately 50% of the role focuses on stewarding leadership and 50% on supporting culinary operations, working with the Culinary Director of Innovation & Operations and cross‑functional teams to optimize labor and service quality.