Steward — Boutique Hotel Multi-Use Kitchen

Responsibilities

• Run dishwashing operation across hotel restaurant and events catering kitchen: service items flow from the restaurant during the week and from banquet and wedding events on weekends and peak season
• Support wedding and event setup: transport clean plateware, glassware, and silverware from the dishwash area to event locations on the hotel property or hacienda grounds
• Wash and return banquet service items after events: coordinating the post-event dish return with the events team, who often need quick turnaround between multiple event segments
• Manage cold-season kitchen operations: January–February cold nights require monitoring of any uninsulated water lines near dishwash area and verifying water supply temperature hasn't dropped below machine operating minimum
• Deep-clean the events kitchen after major weddings: large-event kitchens used for wedding banquets require a full clean-down that often extends until 2–3am on the event night
• Maintain clean linen and tablecloth storage in coordination with events team

Requirements

• Events and wedding property stewarding experience preferred
• Physical stamina for late-night post-event kitchen clean-down
• Flexible schedule aligned with the events calendar (weekends are peak)
• Cold-season kitchen awareness for highland winter temperatures

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Event overtime compensation for late-finishing wedding shifts
• Three meals provided on shift days
• Uniform and kitchen footwear supplied

Work environment

Boutique hotel with restaurant and wedding operation in San Miguel de Allende. Variable schedule driven by the events calendar, with peak demand in October–December and March–May wedding seasons.

About the role

The stewarding team on a San Miguel wedding night is the last team in the kitchen — often cleaning up while the last guests are still at the reception. The post-event kitchen clean at 1am, when the chef has gone home and the events manager is settling accounts, is unglamorous work that makes the next morning's breakfast service possible. The steward who closes that kitchen correctly every time is the unsung operational backbone of the wedding property.