Steward Lead

Harvest in the Gardens (HITG) — Nassau, Bahamas

Lead the Standard. Protect the Operation. Keep Every Kitchen Ready.

Harvest in the Gardens is seeking a dependable, disciplined, and hands-on Steward Lead to help lead daily stewarding operations across assigned kitchens, dishwashing areas, banquet functions, and support spaces.

Stewarding is essential to every successful Culinary and Food and Beverage operation. Clean dishes, properly sanitized equipment, organized smallwares, safe work areas, and disciplined waste handling create the foundation that allows Culinary and service teams to perform at their best.

This role is for a leader who takes pride in work that is often behind the scenes but essential to quality, safety, readiness, and the guest experience.

Why This Role Exists

The Steward Lead exists to ensure Culinary teams have the clean, safe, organized, and properly maintained tools and work environments required to operate successfully.

The role provides immediate shift leadership to Stewarding Partners, coordinates workload across operating areas, reinforces sanitation and safety standards, and ensures cleaning, dishwashing, waste, and equipment responsibilities are completed consistently.

The Steward Lead also helps build a culture where every Partner understands that cleanliness, organization, and stewardship are shared standards of excellence.

The Opportunity

Reporting to the assigned Culinary or Stewarding Manager, the Steward Lead will provide hands-on leadership across dishwashing, pot washing, cleaning, waste handling, chemical control, equipment movement, and smallwares organization.

You will assign responsibilities, monitor completion, support busy service periods, coach Partners, identify risks, and coordinate with Culinary, Banquets, Food and Beverage, Supply Chain, Facilities, and other operational teams.

This is an active leadership role requiring urgency, consistency, attention to detail, and respect for the people performing physically demanding work.

What You’ll Lead

Shift Leadership & Work Coordination

• Conduct shift briefings and communicate assignments, priorities, banquet activity, outlet needs, cleaning requirements, and safety concerns.

• Assign Partners across dishwashing, pot washing, kitchen support, waste handling, cleaning, equipment movement, and other duties.

• Monitor attendance, breaks, productivity, quality, and task completion.

• Adjust assignments as volume and operational needs change.

• Maintain a visible, hands-on presence and support the team during peak periods.

• Ensure shift handovers clearly communicate incomplete work, equipment concerns, shortages, and priorities.

• Complete or verify required checklists, records, and reports.

Dishwashing & Pot-Wash Operations

• Ensure dish machines, pot-wash areas, sinks, racks, drains, and workstations are properly prepared and operated.

• Monitor the cleaning and sanitizing of dishes, glassware, cutlery, cookware, utensils, trays, containers, and equipment.

• Ensure clean items are inspected, dried, handled, stored, and returned appropriately.

• Prevent cross-contamination between clean and soiled areas.

• Coordinate equipment flow across multiple kitchens, outlets, banquets, and events.

• Respond quickly when service teams require additional equipment or dishwashing support.

• Report machine failures, water-temperature issues, drainage problems, or sanitation concerns.

Cleaning & Sanitation Standards

• Implement daily, weekly, monthly, and deep-cleaning schedules.

• Ensure floors, walls, drains, sinks, storage areas, equipment surfaces, waste areas, and support spaces are properly cleaned.

• Conduct routine inspections and correct deficiencies promptly.

• Ensure cleaning tools are properly controlled, stored, and used for their approved purpose.

• Monitor chemical dilution, labeling, storage, personal protective equipment, and safety requirements.

• Report pest activity, leaks, contamination concerns, damaged surfaces, or unsafe conditions.

• Support readiness for food-safety inspections and internal audits.

Smallwares & Equipment Stewardship

• Maintain organized storage and issue practices for cookware, utensils, racks, containers, cleaning tools, and smallwares.

• Support inventory counts and identify missing, damaged, or insufficient items.

• Prevent unnecessary breakage, loss, misuse, and unsafe stacking.

• Coordinate equipment movement, setup, return, and storage for banquets and events.

• Ensure equipment is handled safely and returned to its proper location.

• Report maintenance needs and remove unsafe equipment from service.

• Help protect HITG’s investment in operating equipment and smallwares.

Waste Management & Sustainability

• Coordinate waste separation, removal, recycling, used-oil handling, and approved disposal procedures.

• Ensure waste areas remain clean, secure, and properly managed.

• Monitor unnecessary food or product disposal and communicate concerns to Culinary leadership.

• Support responsible use of chemicals, water, disposables, and cleaning supplies.

• Maintain required waste, breakage, and disposal records.

• Address spills, leaks, odors, pests, or other waste-area concerns promptly.

Partner Leadership & Development

• Set clear expectations for attendance, pace, quality, safety, teamwork, and task completion.

• Train Partners in dish-machine use, pot washing, chemical safety, cleaning methods, waste handling, and equipment organization.

• Coach Partners during the shift and recognize dependable performance.

• Support the onboarding and development of new Stewarding Partners.

• Address routine concerns respectfully and escalate formal performance issues to management.

• Build teamwork and ensure Partners are treated with dignity and respect.

• Model discipline, humility, urgency, accountability, and a willingness to work alongside the team.

Food Safety & Workplace Safety

• Follow and enforce sanitation, hygiene, allergen, chemical, and occupational-safety standards.

• Ensure wet-floor signs and other safety controls are used appropriately.

• Reinforce safe lifting, carrying, stacking, machine use, chemical handling, and movement through busy kitchens.

• Respond to spills, broken glass, chemical exposure, injuries, equipment failures, and other hazards.

• Ensure incidents are reported accurately and promptly.

• Stop unsafe practices and escalate serious risks immediately.

Cross-Functional Coordination

• Work with Culinary leaders to prioritize dishwashing, equipment, and cleaning requirements.

• Coordinate with Banquets and Events regarding setup, breakdown, equipment, and service timing.

• Partner with Supply Chain or Receiving regarding chemicals, cleaning supplies, equipment, and storage.

• Communicate with Facilities regarding equipment repairs, plumbing, drainage, lighting, ventilation, and other concerns.

• Support Food and Beverage outlets during peak periods and special events.

• Maintain clear communication so operational teams understand shortages, delays, or sanitation concerns.

What Success Looks Like

Success in this role means:

• Dishwashing and pot-wash operations remain organized and responsive.

• Kitchens and support areas consistently meet sanitation and cleanliness standards.

• Cleaning schedules and shift checklists are completed.

• Culinary and service teams have access to clean and properly stored equipment.

• Smallwares are organized, protected, and accurately accounted for.

• Breakage, loss, chemical misuse, and unnecessary waste are controlled.

• Waste areas remain clean, safe, and properly maintained.

• Safety and food-sanitation procedures are consistently followed.

• Stewarding Partners receive clear assignments, coaching, and support.

• Operating concerns are identified early and communicated promptly.

• The Stewarding team is respected as an essential contributor to operational excellence.

Who We’re Looking For

The ideal candidate is:

• A disciplined, hands-on leader who works alongside the team.

• Proud of maintaining high cleanliness and sanitation standards.

• Organized and capable of coordinating several work areas.

• Calm and responsive during high-volume service.

• Attentive to safety, chemicals, equipment, and waste controls.

• Respectful and able to motivate Partners performing demanding work.

• Consistent in following through on assignments and inspections.

• Comfortable communicating with Culinary and operational leaders.

• Reliable, accountable, and solutions-oriented.

• Available for evenings, weekends, holidays, events, and changing shifts.

Required Qualifications

• High school diploma or equivalent.

• Minimum two (2) years of stewarding, sanitation, dishwashing, kitchen-support, or back-of-house experience.

• Previous Lead, Senior Steward, or supervisory experience.

• Working knowledge of commercial dishwashing equipment and pot-wash procedures.

• Knowledge of cleaning chemicals, sanitation, waste handling, and kitchen safety.

• Ability to assign work, coach Partners, and monitor completion.

• Strong communication, organization, and attention to detail.

• Food-safety or sanitation certification, or willingness to obtain required certification.

Preferred Qualifications

• Stewarding experience within a hotel, resort, banquet, entertainment, institutional, or high-volume food-service operation.

• Experience supporting multiple kitchens or outlets.

• Experience with banquet setup, equipment movement, and event breakdown.

• Chemical-handling or workplace-safety training.

• Experience supporting the opening of a new hospitality operation.

• Experience with inventories, cleaning schedules, waste records, or sanitation audits.

Why You’ll Love Working Here

At Harvest in the Gardens, stewarding is recognized as an essential part of Culinary and guest-experience excellence.

You will have the opportunity to build a dependable team, establish strong operating habits, protect valuable equipment, and create safe and organized environments where Culinary Partners can succeed.

Your leadership will influence food safety, operational readiness, Partner performance, and the quality guests experience throughout HITG.

Join the Team

If you are a hands-on stewarding leader who takes pride in cleanliness, safety, organization, and developing dependable teams, we would love to hear from you.

Apply today and help build the operational foundation behind the Harvest in the Gardens experience.

Harvest in the Gardens is an Equal Opportunity Employer. We value diversity and are committed to creating a respectful workplace where every Partner has the opportunity to contribute, grow, and thrive.