Chief Steward

Why We're Here

At Hotel Indigo® we serve the curious – people who are inspired by new places, new people and new ideas.  With hotels in culturally diverse locations all over the world, no two properties are the same. Each is part of the pulse and the rhythm of a place, drawing on the story of its local area to inspire every aspect of the hotel, from intriguing design to distinctive local ingredients in our menus. We’re a global family of properties, bound together by a common desire to give our guests not merely a room, but a place.

How We're Different

Hotel Indigo, Grand Cayman is an upper upscale lifestyle hotel opened in the Spring of 2024, offering 282 guest rooms with views across the Caribbean Sea, multiple restaurants, an expansive pool deck and rooftop bar, for a uniquely local experience that brings into harmony the novel and the known, awakening the curiosity to join in, venture out, and encounter the meaningful connections that lead to life’s true riches.

Just as no two neighborhoods are alike, no two Hotel Indigo hotels are alike, and no two Team Members are alike.  We are looking for bright, confident, and free-spirited people to join our team!

What You'll Do

The Chief Steward works directly with the Executive Chef, assisting with leading the day to day operations of the back of house operations.  Responsibilities include supervising and executing the stewarding functions in our food and beverage areas. The candidate will maintain a clean work station, be enthusiastic, efficient and have the ability to work in a team environment! 

Essential Duties and Responsibilities:

• Complete all job duties in a warm, hospitable and welcoming manner.
• Attends weekly BEO Meetings to generate and manage equipment lists for each Banquet Event in collaboration with the Banquet Chef and Banquet Manager.
• Create equipment lists for each event, gather equipment in advance, and transport to each event venue location.
• Set up designated event equipment and wares at each event location within event timing parameters for all indoor/outdoor events.
• Set up and organize event work stations with designated supplies and equipment; report shortages to Banquet Chef.
• Deep cleaning of all banquet equipment twice a month.
• Retrieve event specific cold cuisine from the banquet kitchen + transport to Banquet service area.
• Retrieve hot boxes from Banquet Culinary and transport to the Banquet Service Area.
• Organize the breakdown area for drop-off of dirty wares.
• Remove soiled wares from the kitchen line and transport to the dishwashing station.
• Transport soiled wares from Banquet service area to dishwashing.
• Assist in breaking down buffet tabletop equipment items and transport back to designated storage areas.
• Clean and sanitize pots, pans, utensils and other kitchen equipment.
• Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items, which do not belong and place in correct areas.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Must be able to lift and carry a minimum of 50 lbs. and push, pull and carry a minimum of 75 lbs.
• Additional projects and responsibilities may be assigned as needed.

What You Bring

• Previous experience as a hotel steward specifically assisting Banquet Events (Indoor/Outdoor)
• Knowledge of hotel Food & Beverage operations
• Familiar with proper sanitation regulations
• Adaptable to a constantly changing environment
• Able to quickly react to needs of an event
• Strong proven organization skills
• High school graduate or equivalent vocational training
• This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.

The hourly pay range for this role is USD $13.00 USD plus gratuities.  We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, pension, meal per shift, and many other benefits to eligible employees.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

Be Yourself. Lead Yourself. Make it Count.