Lead Steward

The Lead Steward is responsible for cleaning and supervising, the stewarding team and ensuring all kitchen areas, equipment, and utensils are cleaned, sanitized, and organized according to hotel standards. This role works closely with the Executive Steward, culinary and engineering teams to maintain hygiene, safety, and operational excellence in support of the Grand Hyatt Grand Cayman's 5-star service standards.
Job Duties & Functions
· Work with the executive steward to supervise and coordinate the daily tasks of stewards, ensuring all cleaning duties are completed according to hygiene and safety protocols.
· Ensure all dish washing, pot washing, and kitchen cleaning operations are executed efficiently and safely.
· Train, support, work with, and monitor stewards to maintain high standards of cleanliness and teamwork.
· Maintain cleanliness of all kitchen and stewarding areas including floors, walls, storage rooms, and garbage disposal areas.
· Monitor and maintain the proper functioning of dish washing and cleaning equipment; report any issues to engineering or kitchen leadership.
· Ensure all cleaning chemicals are used and stored properly and that team members follow chemical safety guidelines.
· Coordinate with the culinary team to ensure kitchenware and mise en place containers are returned promptly and sanitized.
· Support inventory management of stewarding supplies (chemicals, gloves, cleaning tools, etc.) and request replenishment when needed.
· Lead deep-cleaning operations and ensure compliance with HACCP, health codes, and hotel cleanliness standards.
· Follow cleaning schedules and deep-cleaning protocols for assigned areas.
· Collect and dispose of kitchen garbage and recycling in a safe and sanitary manner.
· Demonstrate Hyatt's values: Empathy, Integrity, Respect, Inclusion, Experimentation, Well-being.
Education & Experience
· Previous experience as a Steward or Stewarding Supervisor in a professional kitchen environment (luxury or 5-star hotel experience is preferred).
· Strong knowledge of kitchen sanitation and safety standards.
· Proven leadership skills and ability to manage a small team effectively.
· Ability to work under pressure and maintain a positive attitude.
· Strong communication skills in English (verbal and written).
· Flexible availability, including early mornings, late nights, weekends, and holidays.
· Ability to lift up to 50 lbs, stand for extended periods, and work in hot/humid conditions.
Source: Hospitality Online