Steward — Colonial Boutique Hotel & Spa

Responsibilities

• Run dishwashing operation for colonial hotel restaurant: standard restaurant plateware alongside boutique artisan items specific to the property's aesthetic
• Manage hard-water glassware program: implement aggressive rinse-aid and regular machine descaling to keep glassware spot-free — Mérida hard water makes this a daily management task, not a weekly one
• Support spa services: clean spa equipment, towel management if stewarding team overlaps with spa linen function, and thermal suite cleaning in larger spa operations
• Deep-clean kitchen weekly: full equipment clean-down, floor drain clearing, and cold storage scrubbing on a set schedule
• Maintain cleanliness of outdoor and courtyard dining service areas: Mérida boutique hotels frequently serve breakfast and dinners in colonial courtyard spaces — dish return from outdoor service areas flows into the stewarding operation
• Apply heat-management hygiene: Mérida's kitchen temperatures can exceed 45°C ambient during peak season — additional cleaning frequency required to prevent bacterial growth on food-contact surfaces in high-heat conditions

Requirements

• Colonial boutique hotel stewarding experience or strong restaurant background
• Hard-water glassware management awareness
• Extreme heat kitchen environment tolerance (45°C+ ambient)
• Attention to spot-free glass standards for boutique presentation level

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Full board in hotel staff dining room
• Uniform and cooling resources provided
• Periodic access to hotel pool facilities on days off

Work environment

Colonial boutique hotel restaurant and spa kitchen in Mérida. Heritage property stewarding in Mexico's hottest major city, with artisanal service item care and hard-water management as core technical demands.

About the role

Mérida in April is the kind of heat that makes a kitchen feel like the surface of the sun. The steward who shows up consistently through the peak heat season — who keeps the station clean and the dishwasher running and the glassware spot-free at 44°C ambient — is doing something genuinely difficult and doing it without the guests knowing. That's the standard.