Steward Lead (Full-Time) at Boise Centre

Boise, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Aug, 26

Salary

27.47

Posted On

13 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Sanitation, Team Leadership, Staff Training, Inventory Management, Time Management, Customer Service, Problem Solving, Collaboration, Professional Communication, Food Safety Compliance, Equipment Maintenance, Task Delegation

Industry

Events Services

Description

Description The Steward Lead plays a key role in maintaining the cleanliness, sanitation, and organization of Boise Centre’s kitchens, dishware, and equipment. This position helps keep back-of-house operations running smoothly through hands-on support and guidance in the dishroom. Reporting to the Executive Sous Chef and directly guided by the Steward Supervisor, the Steward Lead is a valued team player who supports both the kitchen and wider Boise Centre events. Your work helps “WOW” our guests through exceptional service and flawless presentation. WAGE Complete wage range: $20.30-$27.47 per hour, depending on experience BENEFITS Award-Winning Culture: Recognized as a 2025 Top Workplace of the Treasure Valley, Boise Centre is known for a supportive, team-focused culture State-of-the-Art Kitchen Environment: Support large-scale banquet operations for 10 to 1,000+ guests using top-notch commercial kitchen equipment Career Growth: Opportunities to develop new skills and advance within the organization Team Atmosphere: Be part of a professional, supportive, and collaborative work culture On-the-Job Perks: Occasional complimentary meals during events Convenient Downtown Location: Boise Centre provides parking assistance, and all employees receive a complimentary bus pass for local public transportation Comprehensive Benefits Package: Medical, Dental, Vision & Life Insurance, 401(a) Retirement Plan + 457 Deferred Compensation, Generous PTO & 10 Paid Holidays, Employee Assistance Program & Flexible Spending Account Interested in learning more about our team? Watch our video WHAT DOES A STEWARD LEAD DO? Leads and motivates stewarding team members while holding team accountable Trains and coaches team on safe practices, sanitation, equipment use, and policies Ensures the dish room and kitchen areas are clean, well-stocked, and safe Delegates daily tasks to ensure quality and timely support during events Maintains cleanliness of dishware, cookware, and service items Coordinates dish stations and setup during banquets and events Monitors inventory of dishroom chemicals and alerts management when restocking is needed Assists with food prep as needed and supports kitchen operations Reports defective equipment and removes broken or chipped dishware from circulation Follows all sanitation and food safety guidelines per Boise Centre and health regulations Participates in meetings, trainings, and professional development opportunities Performs other related duties as assigned Requirements Experience • Proven experience in supporting kitchen leadership to enhance team operations. • Idaho Food Handlers certification, required within 30 days of hire. Skills & Abilities • Working knowledge of cleaning and sanitation in the kitchen, dish room, and equipment. • Ability to read event orders and take initiative to direct the tasks and processes as outlined. • Customer service skills to provide respectful, prompt, and attentive support to both internal and external customers, and escalate issues appropriately. • Collaboration skills to work effectively with teams, share knowledge, receive feedback and direction, support colleagues, and be an accountable team member. • Communication skills to interact professionally and positively using established communication methods. • Time management skills to handle multiple priorities and meet deadlines in a fast-paced and high-volume environment while maintaining regular and reliable work attendance at scheduled time onsite. • Adaptability and problem-solving skills to adjust quickly to changes in workloads, tasks, and circumstances. • Professional conduct and the ability to follow workplace safety and organizational policies and procedures. • Present a professional appearance by following established grooming and uniform standards. • Ability to read, understand, and execute detailed written and verbal instructions. PHYSICAL REQUIREMENTS • Ability to perform heavy manual labor for extended periods • Ability to safely operate equipment and exposure to food grade chemicals • Ability to withstand hot steamy room for long periods of time • Good peripheral vision • Dexterous with both hands • Frequent standing and walking for long periods of time • Frequent bending, stooping, kneeling, and twisting • Frequent reaching and use of ladders, stools, and stairs • Frequent lifting, pushing and pulling up to 50 pounds • Exposure to moderate noise levels • Ability to work outside of normal business hours, long hours, weekends, evenings, and holidays To perform this job successfully, an individual must be able to perform the essential functions satisfactorily with or without reasonable accommodation

Responsibilities

The Steward Lead oversees the cleanliness and sanitation of kitchens and dishware while leading and motivating the stewarding team. They coordinate dish stations for banquets and ensure all health and safety regulations are strictly followed.