FT-Kitchen & Stewarding Supervisor

Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience.

At Sanctuary, our people are at the heart of everything we do. Guided by our Vision and Mission, we deliver luxurious, effortlessly elegant experiences by being adaptive, present, and engaged for both our guests and one another. Our culture is built on service, respect, teamwork, integrity, trust, and ownership—while always remembering to have fun. We are committed to developing our team members, encouraging collaboration, and supporting career growth in an inspiring hospitality environment.

JOB SUMMARY

The Kitchen & Stewarding Supervisor plays a key role in supporting the daily success of culinary and stewarding operations at Sanctuary on Camelback Mountain. This position oversees kitchen support staff including prep cooks, line cooks, pantry cooks, utility team members, and stewards while ensuring exceptional food quality, sanitation, organization, and operational efficiency.

This role is responsible for maintaining established culinary standards, supporting team performance, and ensuring all kitchen and stewarding areas operate safely and effectively. In the absence of culinary leadership, this position may assume responsibility for overseeing kitchen operations.

Success in this role requires a strong commitment to the Sanctuary Mission, Vision, and Values, while fostering teamwork, accountability, and elevated guest experience.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive.

Leadership & Supervision

• Supervise and support daily operations of kitchen support staff and stewarding team members. 
• Provide coaching, training, direction, and performance feedback to culinary and stewarding associates. 
• Promote a positive, respectful, and team-oriented work environment. 
• Assist with scheduling, staffing support, and delegation of daily assignments. 
• Maintain high team morale through leadership, motivation, and accountability. 
• Act as kitchen leader in the absence of the Executive Chef, Executive Sous Chef, or Sous Chef as assigned. 
• Maintain professional communication with guests, vendors, team members, and leadership. 
• Support resort-wide initiatives and assist other departments when needed. 
• Perform additional duties as assigned.  
• Place any necessary requisitions for cleaning supplies as well as any other storeroom items

Culinary Operations

• Ensure proper preparation, execution, and presentation of menu items according to chef specifications. 
• Support all kitchen stations as needed to ensure smooth, timely, and high-quality service. 
• Complete prep lists, protein counts, opening/closing duties, and production checklists. 
• Perform meat and fish fabrication, portioning, and waste control according to standards. 
• Monitor food quality, consistency, taste, and presentation at all times. 
• Assist leadership with food cost controls, waste reduction, and labor efficiency. 

Stewarding & Sanitation

• Oversee stewarding operations to ensure proper cleaning, sanitation, and organization of all kitchen equipment, dishes, utensils, pots, pans, china, silver, and glassware. 
• Ensure all wares are properly stored, handled, and available for service needs. 
• Train team members on proper handling, storage, and sanitation procedures. 
• Maintain cleanliness of all kitchens, dish areas, storage rooms, and workspaces in accordance with company standards. 
• Check that dish area is supplied with all necessary chemicals and all chemical dispensers are working properly
• Ensure compliance with all local health department regulations and food safety standards. 

Equipment & Safety

• Must be familiar with dish machines, chemicals, and proper ware washing techniques
• Ensure equipment is operated safely, properly maintained, and reported for repair when necessary. 
• Enforce safe work practices and cleanliness standards throughout all culinary areas. 
• Support accident prevention and risk management efforts.