Kitchen Lead Steward

The Kitchen Lead Steward / Porter plays a critical role in maintaining a clean, efficient, and high-performing culinary operation. This position ensures that all kitchen, nutrition, and service areas are organized, sanitized, and fully equipped to support chefs, dietitians, players, and staff. The Lead Steward oversees daily stewardship duties, checking in purveyors, coordinates porters, maintains inventory of cleaning supplies and equipment, and ensures the kitchen runs at a high standards.

Duties and Responsibilities:

Daily Operations & Sanitation

• Lead all dishwashing, cleaning, and sanitation operations throughout kitchens, prep areas, and service spaces
• Maintain strict cleanliness standards in compliance with local health codes
• Checking in and putting away all purveyors. Assist with inventory
• Stocking beverages and snacks throughout the facility
• Ensure all equipment (grills, ranges, steam jackets, dish machines, sinks, floor scrubbers) are functioning properly and cleaned regularly
• Oversee trash, recycling, composting, and proper waste procedures

Team Leadership 

• Supervise steward/porter staff, schedule shifts, delegate tasks, and train new employees
• Provide direction during peak meal periods, game days, and special events
• Maintain a positive and efficient back-of-house environment aligned with team culture

Equipment & Inventory 

• Monitor and maintain par levels of cleaning supplies, chemicals, and sanitation tools
• Assist with receiving, organizing, and storing deliveries, ensuring proper rotation (FIFO)
• Control Inventory of beverages, snacks, coffee, disposables and chemicals
• Keep storage rooms, walk-ins, and dry goods areas organized, clean and safe

Support for Kitchen & Nutrition Staff

• Ensure chefs have clean tools, equipment, and workstations ready for service and meal prep
• Assist with basic prep tasks as needed (e.g., transporting equipment, organizing small wares)
• Support coffee service operations for players, coaches, and team person
• Coordinate quick turnover of equipment and dishes between meals, meetings, and special events

Minimum Requirements:

• 1–3 years of experience as a steward, porter, or similar back-of-house role
• Strong understanding of commercial kitchen sanitation standards
• Ability to lift 50+ lbs and stand/walk for extended periods
• Reliable, punctual, and able to work flexible schedules (early mornings, late nights, weekends)
• Ability to lead, train, and motivate a small team

Preferred Skills:

• Experience in sports, hotel, stadium, or high-volume culinary operations
• Familiarity with athlete nutrition environments or performance kitchens
• Serv Safe Certification Required
• High attention to detail and cleanliness
• Strong communication skills
• Team-first mindset - willing to jump in wherever needed
• Calm under pressure during high-volume service periods
• Professionalism and discretion while working around players and staff

In accordance with the Colorado Equal Pay for Equal Work Act, the salary for this role is $42,500 - $52,500.