Kitchen Steward Supervisor (Union) | Part-Time | Allegiant Stadium

Oak View Group•Las Vegas, NV

11d•Onsite

About The Position

The Kitchen Steward Supervisor (Union) oversees the daily operations of the stewarding department, including dishwashing, sanitation, warewashing, and kitchen support services. This position supervises and trains stewarding staff, ensures compliance with food safety, sanitation, and safety standards, and supports event operations through effective staffing, equipment readiness, and operational planning. The Kitchen Steward Supervisor works closely with culinary and other departments to maintain clean, safe, and efficient work environments while demonstrating strong leadership, excellent attendance, and availability to work events as required by business needs. 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

Requirements

High school diploma or equivalent required
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.

Nice To Haves

Additional education in Hospitality, Food Service, or Business Management preferred.
Experience supporting sustainability, recycling, food donation, and waste diversion initiatives is preferred.

Responsibilities

Coordinating and supervising the work of stewarding personnel, dishwashers, utility staff, and sanitation teams.
Providing leadership, coaching, and training to stewarding employees on proper cleaning procedures, chemical handling, food safety, sanitation, equipment operation, and workplace safety.
Assisting in controlling labor costs through effective scheduling, staffing, and productivity management.
Conducting 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.
Assisting with monthly inventories of stewarding equipment, smallwares, cleaning chemicals, and operational supplies.
Overseeing daily dishwashing, pot washing, sanitation, and kitchen support operations to ensure timely service to culinary teams.
Coordinating stewarding support for event setup, execution, and breakdown activities.
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.
Maintaining sanitation, health, safety, and food safety standards in accordance with company policies, SNHD regulations, OSHA requirements, and venue standards.
Monitoring proper use, storage, and inventory of cleaning chemicals and sanitation supplies.
Supporting sustainability initiatives including recycling, composting, grease management, food donation programs, and waste diversion efforts.
Working collaboratively with Culinary, Warehouse, Operations, Concessions, Engineering, and other departments to ensure operational readiness and successful event execution.
Assisting Executive Chefs and Culinary Leadership with operational planning related to stewarding support, staffing, equipment readiness, and sanitation requirements.
Maintaining accurate operational records, inspection logs, inventory documentation, and sanitation reports.
Responding promptly to operational issues and sanitation emergencies to minimize disruptions to guest service.
Demonstrating the company standard for excellent attendance, professionalism, accountability, and leadership.