Overview

The Steward/ Porter is responsible for assisting in venue the main kitchen operations including inventory, receiving, clean-up, and product transfers. 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 includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and independent decision-making skills are required.  

This role will pay an hourly rate of $16.00-$17.00.  

Benefits for Part-Time roles: 401(k) savings plan and 401(k) matching.  

This position will remain open until August 31, 2025. 

Responsibilities

• Responsible for assisting with product receiving and distribution control for the main kitchen. 

• Operating and upkeeping with dish area including running the dish cleaning machine 

• Maintain sanitation and organizational systems of all kitchen storage areas. 

• Fulfills all event expectations including but not limited to requisitioning during events, post-event break down, warehouse returns, equipment storage, sanitation and maintenance.  

• Oversee and ensure that appropriate stocking levels are met for each event; rotate and maintain integrity of product. 

• Putting away all cleaned and dry pots, pans and serving items to the proper storage location 

• Conduct walk through of the main kitchen and storage areas after the completion of the day to ensure all areas are clean. 

Knowledge, Skills and Abilities:   

• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. 

• Ability to speak, read, and write in English. 

• Ability to work well in a team-oriented, fast-paced, event-driven environment. 

• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group Hospitality and venue concession operations. 

• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to product inventory.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.

Qualifications

• High School diploma or equivalent. 
• Minimum 2 years foodservice / hospitality experience; similar venue experience a plus. 
• Food service certification.

Physical Dimensions:   

• Performing the duties of this position involves extensive and continuous standing and walking. 
• Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. 
• The employee is frequently required to lift up to 50 pounds. 
• The vision requirements include the ability to adjust focus, peripheral vision and close vision. 

Working Conditions & Hazards:   

• Exposed to weather and non-weather related cold temperatures. 
• Wet and slippery floors.
• Extreme hot surfaces.
• Pinch points and tight working spaces throughout building.
• Exposed to high noise levels.