Steward — Luxury Resort, Main Kitchen

Responsibilities

• Operate industrial dishwasher on production cycle across luxury resort main kitchen: manage rack loading, wash cycle timing, and clean supply staging for multiple restaurant outlets
• Monitor rinse-aid and detergent dosing against hard-water requirements: Los Cabos water chemistry demands higher rinse-aid concentrations than standard — verify dosing with test strips
• Maintain machine descaling schedule: bi-weekly acid descale required to prevent mineral buildup that reduces wash performance on high-mineral-content water
• Hand-wash cookware that cannot machine-wash: non-stick surfaces, copper pieces, silver-plated service items, carved stone serving vessels
• Clean kitchen equipment between service periods: clean ranges, salamanders, combi ovens, and prep surfaces without interrupting active service
• Maintain cleanliness logs and temperature records per Distintivo H requirements

Requirements

• Commercial dishwashing experience — luxury hotel environment preferred
• Hard-water dishwasher management awareness: rinse-aid dosing and machine descaling in high-mineral water
• Physical fitness for sustained kitchen environment work
• Dependability for early morning breakfast service shifts

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Housing allowance MXN 2,500/month
• Three meals per shift in staff dining room
• Uniform and slip-resistant kitchen footwear

Work environment

Five-star luxury resort kitchen in Los Cabos. High-standard stewarding in a property where presentation quality of every service piece is held to the expectations of a luxury guest demographic.

About the role

Hard water is the steward's invisible enemy in Los Cabos. The water that comes out of the tap at 45 PPM hardness leaves mineral deposits on glass in minutes if the rinse-aid is under-dosed. The steward who has learned to run a spot-check on the first rack out of every morning machine cycle, who adjusts the rinse-aid dose before the breakfast rush rather than after the executive chef notices cloudy wine glasses at dinner, has developed the attentiveness that defines professional stewarding at this level.