Lead Steward | Part-Time | Marcus Performing Arts Center

Oakview Group•Milwaukee, WI

47d•$23 - $25

About The Position

The Lead Steward plays a vital leadership role in supporting the Culinary and Banquet Operations teams at the Marcus Performing Arts Center. This position is responsible for the overall cleanliness, sanitation, and organization of all back-of-house areas including the dish room, prep kitchens, banquet support spaces, and loading dock. The Lead Steward manages stewarding staff, oversees inventory of all banquet and kitchen equipment, and ensures that all areas are properly maintained for high-volume event service. This is a working leadership position, the ideal candidate leads by example, demonstrates pride in maintaining an organized, professional environment, and is not afraid to assist with dishwashing, deep cleaning, or trash removal when necessary to meet operational demands. This role pays an hourly rate of $23.00-$25.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline About the Venue A fixture in Milwaukee for over 55 years, MPAC is home to four major resident companies: Black Arts MKE, First Stage, The Florentine Opera, and Milwaukee Ballet. MPAC is proud to be part of the Milwaukee Theater District as well as a dedicated War Memorial facility, honoring those who bravely served our country. From our world-class performances to inspiring community events, we hope your experience at the Marcus Performing Arts Center leaves you feeling transported and transformed.

Requirements

Minimum 2-3 years of stewarding or kitchen management experience in a hospitality or large-event venue (performing arts center, hotel, or convention facility preferred).
High School diploma or equivalent (G.E.D.)
Ability to work in a team-oriented, fast-paced, event-driven environment.
Ability to communicate with employees, co-workers, management staff and guest in a clear, business-like and respectful manner which focuses on generating a positive enthusiastic and cooperative work environment.
Demonstrated ability to lead and motivate teams in a fast-paced environment.
Strong organizational and communication skills with attention to detail.
Knowledge of sanitation and chemical safety standards (ServSafe certification preferred).
Ability to lift up to 50 lbs and work extended hours, including nights, weekends, and holidays.

Nice To Haves

Experience working in a casual and/or fine dining atmosphere helpful.
Knowledge of sanitation and chemical safety standards (ServSafe certification preferred).

Responsibilities

Supervise and direct the stewarding team in day-to-day cleaning, sanitation, and setup tasks.
Train and mentor stewards and dishwashers to uphold OVG Hospitality standards for safety, quality, and efficiency.
Coordinate with culinary, banquet, and engineering departments to ensure smooth back-of-house operations before, during, and after events.
Maintain a positive, team-first culture-fostering accountability, respect, and cooperation among all BOH departments.
Manage a detailed banquet inventory system including china, glassware, flatware, chafers, risers, trays, beverage equipment, and smallwares.
Oversee the tracking, labeling, and return process for all event equipment to ensure nothing is misplaced or damaged.
Implement consistent shelving layouts, labeling systems, and check-in/check-out logs for banquet support materials.
Communicate inventory shortages or repair needs promptly to the Executive Chef and Purchasing team.
Assist with banquet setup and teardown as required for large-scale functions and VIP events.
Ensure all dishwashing, pot washing, and waste areas meet or exceed health department and OVG safety standards.
Maintain daily cleaning logs for dish machines, floors, drains, coolers, and trash areas.
Monitor chemical usage, temperature logs, and PPE compliance.
Coordinate recycling and composting programs in line with OVG sustainability initiatives.
Report and help correct maintenance or safety hazards immediately.
Serve as a working leader during event peaks-actively helping with dish runs, garbage removal, and banquet resets as needed.
Support event logistics including load-ins, load-outs, and cross-department setup requests.
Work collaboratively with OVG's Banquet and Culinary teams to ensure readiness for back-to-back performances and event turnovers.
Maintain open communication with Executive Chef, FOH leadership, and building operations.
Conduct accurate monthly inventory counts of all small wares and stewarding supplies.
Order dish racks, gloves, trash liners, cleaning agents, and chemical stock in coordination with purchasing.
Track and control usage to manage budgeted stewarding expenses.
Maintain detailed documentation of all asset movement and condition.