Steward — Hacienda Hotel & Restaurant

Responsibilities

• Manage all dishwashing for hacienda hotel restaurant: mix of artisanal Yucatecan ceramics, traditional handmade serving pieces, and standard restaurant china
• Hand-wash and care for handmade serving items: traditional Yucatecan pottery and ceramics are used in hacienda restaurants to evoke the local heritage — these break in machine wash cycles and require hand technique
• Maintain dishwasher descaling schedule: Yucatán's extremely hard water builds mineral scale rapidly — bi-weekly descaling minimum to maintain wash performance and protect equipment
• Manage rinse-aid dosing precisely: high mineral content water leaves visible deposits on glassware without correct rinse-aid concentration — spot-check every rack coming out of the machine
• Clean hacienda kitchen equipment: larger hacienda restaurants use traditional cooking equipment including clay pots over gas, large stockpots for regional stews, and wood-burning elements in some properties
• Coordinate transport between hacienda and Mérida city if the property group operates both

Requirements

• Traditional Yucatecan ceramic and pottery handling knowledge or willingness to develop it
• Hard-water dishwasher management: descaling and rinse-aid calibration in high-mineral-content water
• Hacienda or rural hotel environment comfort
• Driver's license preferred for inter-property transport

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Transport to and from hacienda
• Meals provided at hacienda during shift
• Uniform supplied

Work environment

Hacienda hotel restaurant in Mérida area. Artisanal stewarding in a culturally distinctive property where the service items are part of the heritage identity.

About the role

The Yucatecan clay pot that the cochinita pibil arrives in is not just a vessel — it's a cultural object that guests at a hacienda restaurant are paying to experience. The steward who handles it with care, who has learned that it goes in the hand sink not the machine, who scrubs it with soft bristles rather than steel wool, is maintaining a piece of the experience the hacienda restaurant sells.