Kitchen Steward — Specialty Restaurants

Responsibilities

• Rotate across 2–3 specialty restaurant kitchens in a multi-outlet resort complex: Mexican, Asian, Italian, or seafood outlets each with distinct cookware and service piece needs
• Manage specialty cookware: stone molcajetes, cast iron comals, tagines, woks — each requiring specific cleaning techniques rather than standard machine washing
• Maintain kitchen cleanliness standards in each outlet to Distintivo H certification requirements
• Keep track of plateware inventory per outlet: specialty restaurants use themed or designer plateware that is tracked separately from buffet stock
• Deep-clean specialty cooking equipment on weekly schedule: tandoor ovens, plancha surfaces, wood-burning pizza ovens
• Brief incoming shifts on any equipment issues or specialty item shortages from the previous service period

Requirements

• Multi-outlet stewarding experience preferred — ability to adapt to different kitchen styles
• Specialty cookware cleaning techniques: cast iron, stone, ceramic care
• Reliability for rotating shift schedules across outlets
• Good communication with kitchen supervisors in each restaurant

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Three meals per shift across resort outlets
• Uniform and kitchen footwear provided
• Priority career path to kitchen assistant positions

Work environment

Multi-outlet restaurant complex in a large resort. Varied stewarding work across different cuisine types and kitchen environments within the same property.

About the role

Working across multiple specialty restaurants means no two shifts are identical — Monday in the Japanese kitchen, Tuesday in the steakhouse, Wednesday in the Mexican restaurant. Each outlet has its own cookware rhythm and its own cleaning priorities. The steward who can move between them confidently, who knows the difference between cleaning a comal and cleaning a wok, is building a versatility that opens kitchen career doors.