Overview

This role pays an hourly rate of $26.00-$30.00 (per CBA).

Benefits as per the union agreement.

This position will remain open until October 2, 2026

Responsibilities

• Responsible for coordinating and supervising the work of stewarding personnel, dishwashers, utility staff, and sanitation teams.
• Provides leadership, coaching, and training to stewarding employees on proper cleaning procedures, chemical handling, food safety, sanitation, equipment operation, and workplace safety.
• Assists in controlling labor costs through effective scheduling, staffing, and productivity management.
• Conducts routine inspections of kitchens, sculleries, storage areas, loading docks, waste collection areas, and all assigned facilities to ensure cleanliness, organization, and compliance with company standards.
• Assists with monthly inventories of stewarding equipment, smallwares, cleaning chemicals, and operational supplies.
• Oversees daily dishwashing, pot washing, sanitation, and kitchen support operations to ensure timely service to culinary teams.
• Coordinates stewarding support for event setup, execution, and breakdown activities.
• Responsible for identifying, reporting, and following up on maintenance needs for dish machines, chemical dispensing systems, waste handling equipment, compactors, pressure washers, sinks, and other stewarding equipment.
• Maintains sanitation, health, safety, and food safety standards in accordance with company policies, SNHD regulations, OSHA requirements, and venue standards.
• Monitors proper use, storage, and inventory of cleaning chemicals and sanitation supplies.
• Supports sustainability initiatives including recycling, composting, grease management, food donation programs, and waste diversion efforts.
• Works collaboratively with Culinary, Warehouse, Operations, Concessions, Engineering, and other departments to ensure operational readiness and successful event execution.
• Assists Executive Chefs and Culinary Leadership with operational planning related to stewarding support, staffing, equipment readiness, and sanitation requirements.
• Maintains accurate operational records, inspection logs, inventory documentation, and sanitation reports.
• Responds promptly to operational issues and sanitation emergencies to minimize disruptions to guest service.
• Demonstrates the company standard for excellent attendance, professionalism, accountability, and leadership.

Qualifications

• High school diploma or equivalent required; additional education in Hospitality, Food Service, or Business Management preferred.
• 2+ years of supervisory experience in stewarding, ware washing, sanitation, foodservice support, hotel, convention center, stadium, or large-scale hospitality operations.
• Demonstrated ability to supervise, motivate, coach, and develop stewarding and utility staff.
• Working knowledge of commercial dish machines, pot washing systems, chemical dispensing equipment, pressure washers, compactors, waste handling equipment, and sanitation tools.
• Working knowledge of SNHD food safety regulations, OSHA safety standards, and sanitation best practices.
• Experience with labor scheduling, inventory management, equipment accountability, and operational planning.
• Strong organizational, communication, and problem-solving skills.
• Ability to communicate effectively with employees, volunteers, management, vendors, and guests in a professional and respectful manner.
• Ability to work independently while managing multiple priorities in a fast-paced, event-driven environment.
• Ability to work flexible schedules, including evenings, weekends, holidays, overnights, and extended shifts based on business needs.
• Possess and maintain a valid SNHD Food Handler Safety Training Card.
• Ability to safely lift, push, pull, and carry up to 50 pounds and work in wet, hot, and physically demanding environments.
• Experience supporting sustainability, recycling, food donation, and waste diversion initiatives is preferred.