Oak View Group

Oak View Group

Executive Steward|Part-time| Sioux City Convention Center

Oak View Group - Part Time
Sioux City · IA
Other (consulting, membership, non-profit, real estate): Other
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The Executive Steward will be accountable for the supervision and direction of the stewarding staff consisting of Stewards and Dishwashers. The Executive Steward provides management to all levels of the business operation within the kitchen. The Executive Steward will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Steward will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This role’s primary focus will be on the Sioux City Convention. This role will also include duties/projects as assigned at the Orpheum Theatre and Tyson Event Center. 


This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required.   


This role will pay an hourly wage of $18 to $20.00. 


For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

Job Expires: 4/30/24


  • Responsible for supervision of the entire Stewarding and Dishwashing staff. 
  • Responsible for stewarding staff skills training and development, including departmental orientation of new employees.  
  • Conducts subordinate performance review and counseling sessions.  
  • Provides leadership and support to the entire stewarding staff; builds morale and encourages empowerment of staff. 
  • Maintains a positive and compliant employee relations climate.  
  • Responsible for the staffing, training, evaluation and counseling of kitchen staff. 
  • Promotes support and communication with entire staff.  
  • Positively interacts with front of house staff.  
  • Rapidly solves problems. 
  • Maintain safe & proper food storage and rotation. 
  • Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. 
  • Compliance with Food Service Standards, policies, Standard Operating Procedures (SOP), health and safety regulations, including OSHA & MSDS. 
  • Requisition of equipment and organization for plate-up, tray out and clean-up for banquet functions. 
  • Maintain inventory & pars for F&B equipment, china, glass & silver following all functions and monthly food inventory. 
  • Must possess a Serve Safe Certification and review all sanitation, sustainability plans and production charts with the Executive Chef. 


  • Candidate will have knowledge of dishwasher operation and chemicals used in cleaning and maintenance of equipment and areas of purview. 
  • Ability to communicate both verbally and through written documents effectively to all levels of staff. 
  • Candidate must have the ability to recognize operational needs and analyze and facilitate the changes required in a fast paced, high-volume environment. 
  • Must be able to stand and/or work on feet for extended period of time and must be able to repeatedly lift up to fifty pounds. 
  • Must maintain a valid driver’s license with a safe driving record. 
  • Must be willing to work a flexible schedule based on the demands of the business. 
  • Up to date knowledge of M.S.D.S. Criteria Procedures, Safety Guidelines, First Aid/C.P.R., Environmental Health Codes, Local, State and Federal Guidelines. 
  • Must possess excellent organizational and communication skills. 
  • Skilled in all technical and sanitary aspects of food preparation and presentations. 
  • Ability to clearly speak read and write in English. 
  • Experience levels for the position include at least five years supervisory experience and present proven leadership qualities. 
  • High School diploma or equivalent. 
  • Background in Food & Beverage management preferred. Must possess basic computer skills including MS Word and MS Excel. 
  • Must have a Serve Safe Certification