About this opportunity
The Hotel at Auburn University lists this Kitchen Operations and Stewarding Manager opportunity in auburn, Alabama. Review the employer’s description below for duties, qualifications and application requirements.
Job description
Job Summary:
The Kitchen Operations & Stewarding Manager is responsible for providing leadership, direction, and operational support for both the Stewarding Department and Culinary Operations. This role serves as a key member of the culinary leadership team, ensuring the highest standards of sanitation, food safety, operational efficiency, and back-of-house excellence across all food and beverage outlets.
Approximately 50% of the role is dedicated to stewarding management and 50% to supporting culinary operations, allowing the department to maximize labor resources while maintaining exceptional service standards.
The Kitchen Operations & Stewarding Manager reports directly to the Culinary Director of Innovation & Operations and works collaboratively with Executive Sous Chefs, Restaurant Chefs, Banquet Culinary, Engineering, Purchasing, and Food & Beverage leadership.
Key Responsibilities
Stewarding Leadership (Approximately 50%)
Direct and manage all daily stewarding operations throughout the property.
Develop, approve, and manage stewarding schedules to ensure efficient labor utilization.
Coordinate temporary staffing requirements and maintain productive relationships with staffing agencies.
Maintain compliance with all local, state, and federal sanitation regulations.
Ensure full compliance with HACCP, food safety, and health department requirements.
Oversee dishwashing operations, chemical handling, sanitation programs, and waste management.
Maintain inventory and accountability of china, glassware, flatware, cookware, utensils, and kitchen smallwares.
Coordinate banquet equipment distribution, event setup, and breakdown logistics.
Conduct regular inspections of kitchens, storage areas, loading docks, and stewarding facilities.
Partner with Engineering to coordinate preventive maintenance and repairs of kitchen equipment.
Monitor departmental expenses while identifying opportunities for cost savings and operational improvements.
Develop and implement cleaning schedules and deep-cleaning programs for all back-of-house areas.
Kitchen Operations Support (Approximately 50%)
Assist Executive Sous Chefs and Sous Chefs in daily kitchen operations based on business demands.
Provide culinary production support during peak service periods, special events, banquets, and high-volume operations.
Assist with food preparation and production when operationally necessary.
Support receiving, storage, inventory control, and proper product rotation.
Ensure adherence to culinary Standard Operating Procedures (SOPs).
Monitor food safety, quality assurance, and kitchen organization.
Assist in implementing labor efficiency initiatives across culinary operations.
Support menu rollouts, special events, and operational projects.
Participate in daily culinary meetings and production planning.
Help maintain consistency of execution across all kitchens.
Serve as an operational resource across restaurants, banquets, catering, retail outlets, and employee dining operations.
Leadership Responsibilities
Lead, coach, and mentor stewarding team members.
Support training and onboarding of culinary and stewarding associates.
Foster a culture of accountability, teamwork, professionalism, and continuous improvement.
Conduct performance evaluations and provide ongoing coaching.
Promote safe work practices and a positive working environment.
Maintain high employee engagement while supporting departmental goals.
Financial Responsibilities
Manage stewarding labor within established budgets.
Monitor productivity and labor utilization.
Assist in reducing operating costs through improved efficiencies.
Control inventory levels of chemicals, cleaning supplies, kitchen equipment, and smallwares.
Minimize breakage, waste, and replacement costs.
Operational Standards
Ensure compliance with:
HACCP Standards
Health Department Regulations
OSHA Requirements
Company Policies and Procedures
Brand Standards
Food Safety Programs
Sustainability and Recycling Initiatives
Qualifications
Education
Associate's degree in Culinary Arts, Hospitality Management, or related field preferred.
Equivalent management experience may be substituted.
Experience
Minimum of 5 years of progressive culinary or stewarding management experience.
Hotel, resort, conference center, or luxury hospitality experience preferred.
Experience managing high-volume food and beverage operations.
Previous supervisory experience required.
Knowledge & Skills
Strong understanding of stewarding operations.
Knowledge of commercial kitchen operations.
HACCP and food safety expertise.
Labor scheduling and workforce management.
Inventory management and cost control.
Equipment maintenance coordination.
Strong organizational and communication skills.
Ability to lead multiple teams simultaneously.
Computer proficiency including Microsoft Office and hotel/POS systems.
Physical Requirements
Ability to stand and walk for extended periods.
Ability to lift up to 50 pounds.
Ability to work in hot, humid, and fast-paced kitchen environments.
Ability to work mornings, evenings, weekends, holidays, and special events as business demands require.
Performance Expectations
Success in this role will be measured by:
Stewarding labor productivity
Culinary labor support effectiveness
Health inspection results
HACCP compliance
Kitchen cleanliness scores
Equipment readiness
Inventory accuracy
Banquet operational execution
Employee engagement
Internal guest satisfaction
Cost control and labor optimization
Compensation & Benefits
Competitive salary based on experience
Performance bonus opportunities
Paid time off
Health benefits package
Dining discounts
Growth opportunities within Ithaka Hospitality Partners and Gather Group
An Equal Opportunity Employer
We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job related factors.
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Worksite address
auburn, AL, 36831, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.