Steward Supervisor

POSITION:  Steward Supervisor

DEPARTMENT: Culinary

REPORTS TO: Chief Steward

FLSA STATUS:  Non-Exempt

SALARY RANGE: $25 - $30 per hour

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation for many of the world’s most iconic brands and venues.

Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

The Role:

The Steward Supervisor of the Long Beach Convention and Entertainment Center, proudly managed by Legends Global, is responsible for supervising and coordinating all activities including Kitchen Equipment clean up. The Long Beach Convention and Entertainment Center Food and Beverage non-managerial employees are covered by a collective bargaining agreement with Unite Here Local 11.

MAJOR RESPONSIBILITIES:

Assigns stewards and other team members to such activities as dishwashing, ware washing, and kitchen equipment cleanup.

Completes quarterly inventories of china, silverware, glassware as well as small wares, and equipment, and has an up-to-date spreadsheet to include values and recorded losses.

Reports shortages and requisitions replacements of equipment.
Pulls all kitchen equipment as needed for banquets and COD'S.

Works with banquet steward on pulling, delivering, running, and bussing of special events, keeping the Back of the House clean, safe, and organized.

Inspects kitchen, workrooms, machinery, tools, and equipment for cleanliness/organization.
Assumes responsibility for kitchen in absence of Executive Chef.
Responsible for completion of applicable paperwork.
Interacts directly with staff for all cleaning and setup required in the department.
Manages the overall direction, coordination, and evaluation of this unit.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Plans, assigns, and directs work as well as trains employees.
Addresses complaints as well as resolves problems appropriately and promptly.

QUALIFICATIONS:

Bachelor's degree, or technical school culinary education and training.
Must have extensive experience managing the production of food for catering functions and retail, and/or training; or equivalent combination of education and experience.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Must have knowledge of Spreadsheet software and Word Processing software, and have capacity to learn new programs as needed.
Strong hospitality orientation.
Good work ethic
Excellent communication and inter-personal skills.
Ability to undertake and complete multiple tasks.
Must be ServSafe Certified and LEAD or ServeSMART Certified
Must have the ability to work a varied and flexible shift.
Must have the ability to comply and implement all Standard Operating Procedures
Must have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Must be able to write reports business correspondence, and procedure manuals.
Must have the ability to effectively present information and respond to questions from groups or managers, clients, customers, and the general public.
Have the ability to calculate food quantities needed, basic math and firm grasp of all common units of measure.
Must be able to read and perform all standard and custom menus.
Check all BEO'S for missing information relating to food requirements.
Must be able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. This position requires stooping and lifting. Must be able to lift 25 lbs.

Applicants that need reasonable accommodations to complete the application process may contact (562)499-7579.

NOTE:

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.