Stewarding Supervisor

Snoqualmie Casino & Hotel; Snoqualmie (WA); On-site; USD 59,000 - 65,000; Full time

Benefits offered by this job

100% employer-paid medical, dental, &/

Employer-paid life insurance

Long-term disability

Tuition reimbursement

Employee Assistance Program

24/7wellness resources

Free meals

Parking

Job summary

Snoqualmie Casino & Hotel is seeking a Stewarding Supervisor to lead the stewarding team and maintain a clean, organized kitchen and back-of-house. You will oversee daily cleaning, sanitation, and inventory while supporting safety compliance and operational efficiency.

The role reports to the Executive Steward and requires hands-on leadership, strong teamwork, and the ability to coordinate with culinary and other departments to ensure guest satisfaction and smooth operations.

Qualifications

• Three (3) years of experience in stewarding operations.
• One (1) year of experience leading others in a supervisory or lead role.

Responsibilities

• Team Leadership & Operations: Supervise the stewarding team’s daily activities, ensuring cleanliness, safety, and efficiency.
• Dishwashing & Equipment Management: Oversee the cleaning of dishes, utensils, and kitchenware to meet sanitation standards, manage dishwashing operations, and ensure proper maintenance and operation of dishwashing equipment.
• Inventory & Supplies: Manage inventory of cleaning supplies and kitchen equipment, coordinating procurement and ensuring stock levels meet operational needs.
• Compliance & Safety: Ensure adherence to health and safety regulations through regular inspections, maintaining cleanliness across kitchen and dining areas for regulatory compliance.
• Support & Collaboration: Work closely with the culinary team to anticipate needs and support smooth kitchen operations. Facilitate communication with other departments for seamless operations.
• Training & Development: Assist in training new staff on cleaning techniques, safety protocols, and operational procedures to maintain high standards.
• Event & Off-Premises Coordination: Oversee packing, transport, and inventory of china, glassware, and silverware for off‑premises events, ensuring proper returns and inventory management.
• Inventory & Inspection Readiness: Conduct quarterly inventory of china, glassware, and silverware; maintain cleanliness and readiness for Health Department inspections.

Skills

Leadership & Team Management

Operational & Inventory Management

Health & Safety Compliance

Dishwashing & Equipment Maintenance

Communication & Coordination

Training & Development

Problem Solving & Time Management

Job description

Description

Pay Rate: $58,656/yr - $64,521.60/yr. (depending on experience)

Shift: Varies, weekend required

Type: Full-time/Exempt

A FULL HOUSE OF TOTAL REWARDS

• Competitive Pay: Starting salary range of $58,656/yr - $64,521.60/yr, depending on experience, with opportunities for annual performance-based increases. The role offers a potential career earning trajectory reaching up to $84,468.80 annually max over time.
• Full Coverage: 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days, with additional benefits such as 401(k), employer-paid life insurance, and long-term disability.
• Generous PTO: Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually.
• Everyday Perks: Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets.
• Growth & Support: Access to tuition reimbursement, certification programs, and Employee Assistance Program.

PURPOSE

The Stewarding Supervisor plays an integral role in supporting the Executive Steward to ensure the cleanliness and organization of the kitchen, dining areas, and back‑of‑house operations at Snoqualmie Casino & Hotel. This position leads the stewarding staff, overseeing daily cleaning and sanitation efforts while assisting with inventory, safety compliance, and team performance. The Stewarding Supervisor is dedicated to maintaining a clean, safe, and efficient environment that enhances guest experiences and supports the culinary operations.

SUPERVISORY SCOPE

• Steward Utility Cleaner
• Steward

ESSENTIAL DUTIES / RESPONSIBILITIES

• Team Leadership & Operations: Supervise the stewarding team’s daily activities, ensuring cleanliness, safety, and efficiency. Assist with scheduling, training, and performance management while fostering a positive work culture.
• Dishwashing & Equipment Management: Oversee the cleaning of dishes, utensils, and kitchenware to meet sanitation standards, manage dishwashing operations, and ensure proper maintenance and operation of dishwashing equipment.
• Inventory & Supplies: Manage inventory of cleaning supplies and kitchen equipment, coordinating procurement and ensuring stock levels meet operational needs.
• Compliance & Safety: Ensure adherence to health and safety regulations through regular inspections, maintaining cleanliness across kitchen and dining areas for regulatory compliance.
• Support & Collaboration: Work closely with the culinary team to anticipate needs and support smooth kitchen operations. Facilitate communication with other departments for seamless operations.
• Training & Development: Assist in training new staff on cleaning techniques, safety protocols, and operational procedures to maintain high standards.
• Event & Off-Premises Coordination: Oversee packing, transport, and inventory of china, glassware, and silverware for off‑premises events, ensuring proper returns and inventory management.
• Inventory & Inspection Readiness: Conduct quarterly inventory of china, glassware, and silverware; maintain cleanliness and readiness for Health Department inspections.
• Other Duties: Perform other responsibilities as directed by the Executive Steward to support department and operations.

Requirements

Education and Experience

• Three (3) years of experience in stewarding operations.
• One (1) years of experience leading others in a supervisory or lead role.

Skills and Abilities

• Leadership & Team Management: Ability to lead, motivate, and develop a diverse team, ensuring high performance and a positive work environment.
• Operational & Inventory Management: Strong understanding of kitchen operations, including cleaning, sanitation, inventory control, and supply management.
• Health & Safety Compliance: Knowledge of food safety and health regulations with a focus on maintaining cleanliness and conducting inspections.
• Dishwashing & Equipment Maintenance: Proficient in operating and maintaining dishwashing equipment, ensuring it meets departmental standards.
• Communication & Coordination: Effective communicator with the ability to collaborate across departments and ensure team alignment.
• Training & Development: Experience in training staff on operational procedures and safety standards, fostering continuous improvement.
• Problem Solving & Time Management: Strong decision-making skills with the ability to prioritize tasks and maintain efficiency in a fast‑paced environment.