Stewarding Lead

THE ROLE

The Stewarding Lead supports the daily stewarding and back-of-house operations within a fast-paced hospitality and event-driven environment. This role is responsible for overseeing dishwashing and sanitation operations during events and regular service periods while supporting culinary, catering, concessions, and premium services teams to ensure operational efficiency, cleanliness, and compliance with health and safety standards.

The Stewarding Lead serves as a working leader by assisting with operational execution, mentoring stewarding team members, and helping maintain a clean, safe, and organized kitchen environment at all times.

ESSENTIAL DUTES AND RESPONSIBILITIES

Supervise stewarding operations during daily operations, events, and special functions
Coordinate staffing assignments based on event schedules, Banquet Event Orders (BEOs), and projected business volumes
Ensure timely cleaning, resetting, and distribution of dishware, glassware, flatware, kitchen tools, and equipment
Support culinary and catering operations to maintain smooth back-of-house execution during peak service periods
Assist with post-event breakdown, cleaning, and operational reset activities
Maintain compliance with all health, sanitation, and workplace safety standards, including HACCP and local regulations
Monitor dishwashing systems, chemical usage, dilution ratios, and operating temperatures to ensure proper functionality and safety compliance
Ensure all kitchen, storage, stewarding, and waste areas remain clean, organized, and inspection-ready
Enforce proper use of personal protective equipment (PPE) and safe work practices among team members
Assist with inventory management of stewarding supplies, cleaning chemicals, and operational equipment
Ensure proper storage and rotation of dishware, glassware, utensils, and service items
Report maintenance and repair needs for dish machines and stewarding equipment to leadership
Track breakage, loss, and supply usage to support cost control efforts
Support stewarding operations directly during high-volume periods, including dishwashing, transport, cleaning, and equipment movement
Collaborate with culinary, concessions, catering, and premium services teams to support operational needs
Perform other duties as assigned by leadership

SUPERVISORY RESPONSIBILITIES

Support the supervision and daily direction of stewarding team members
Assist with training and onboarding of new stewarding employees
Assign daily tasks and monitor team productivity and operational quality standards
Provide coaching, guidance, and performance feedback to stewarding staff
Support scheduling, timekeeping, and labor management initiatives based on operational business levels
Promote a culture of accountability, teamwork, safety, and operational excellence
Assist leadership with hiring and staffing support, as needed

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be provided to enable individuals with disabilities to perform the essential functions:

EDUCATION AND/OR EXPERIENCE

2–4 years of stewarding, dishwashing, or kitchen operations experience, preferably within a high-volume hospitality, stadium, arena, hotel, or convention center environment
Previous leadership or supervisory experience preferred
Experience supporting large-scale meetings and high-volume service operations
Basic computer skills, including scheduling, inventory tracking, and reporting, preferred
Bilingual skills are a plus

SKILLS AND ABILITIES

Strong knowledge of sanitation practices, food safety standards, and workplace safety procedures
Ability to lead, motivate, and communicate effectively with a diverse workforce
Strong organizational, communication, and problem-solving skills
Ability to work effectively in a fast-paced, high-pressure environment with changing operational priorities
Must be able to communicate effectively in English
Flexible availability, including nights, weekends, holidays, and event days
Ability to stand and walk for extended periods, including shifts lasting 8–10+ hours
Ability to regularly lift and carry up to 50 pounds and occasionally up to 75 pounds
Ability to push and pull carts and equipment weighing up to 150 pounds
Ability to perform frequent bending, lifting, reaching, and repetitive motions
Ability to work in hot kitchen environments, cold storage areas, and high-noise operational settingsSKILLS AND ABILITIES

Strong knowledge of sanitation practices, food safety standards, and workplace safety procedures
Ability to lead, motivate, and communicate effectively with a diverse workforce
Strong organizational, communication, and problem-solving skills
Ability to work effectively in a fast-paced, high-pressure environment with changing operational priorities
Must be able to communicate effectively in English
Flexible availability, including nights, weekends, holidays, and event days
Ability to stand and walk for extended periods, including shifts lasting 8–10+ hours
Ability to regularly lift and carry up to 50 pounds and occasionally up to 75 pounds
Ability to push and pull carts and equipment weighing up to 150 pounds
Ability to perform frequent bending, lifting, reaching, and repetitive motions
Ability to work in hot kitchen environments, cold storage areas, and high-noise operational settings