Long Beach Amphitheater Food & Beverage - Steward Lead

The Dishwasher Lead is responsible for overseeing daily stewarding operations at Long Beach Amphitheater ensuring the cleanliness, organization, and sanitation of all kitchen and back-of-house areas. This role supports high-volume food and beverage operations across sporting events, concerts, and private functions by leading stewarding staff, managing equipment and inventory, and maintaining compliance with health and safety standards. Reporting to the Executive Chef, the Stewarding Supervisor plays a key role in ensuring efficient kitchen flow and operational readiness during fast-paced, large-scale events.

Responsibilities

Supervise stewarding operations during events, including games, concerts, and special functions; Coordinate staffing and assignments based on event schedules, BEOs, and projected volume; Ensure timely cleaning, resetting, and distribution of dishware, glassware, flatware, and kitchen equipment; Support culinary and catering teams to maintain smooth back-of-house operations during peak service times; Assist with post-event breakdown, cleaning, and reset for upcoming events; Maintain strict adherence to health, safety, and sanitation standards (HACCP and local regulations); Ensure all kitchen, storage, and waste areas are clean, organized, and inspection-ready at all times; Monitor dishwashing processes, chemical usage, and proper handling of equipment, including chemical dilutions and temperatures; Enforce safe work practices and proper use of PPE among staff; Supervise, train, and mentor stewarding staff in daily operations and safety procedures; Assign duties and monitor performance to ensure productivity and quality standards; Assist with scheduling, timekeeping, and labor management based on business levels; Manage inventory of cleaning supplies, chemicals, and stewarding equipment; Ensure proper storage and rotation of dishware, glassware, and service items; Report maintenance issues and coordinate repairs for dish machines and kitchen equipment; Track breakage and loss usage to control costs; Assist in stewarding tasks (dishwashing, transport, cleaning) as needed during high-volume periods; Collaborate with culinary, concessions, and premium services teams to meet operational needs; Perform other duties as assigned by leadership

Requirements

2–4 years of stewarding or kitchen operations experience; Strong knowledge of sanitation standards, food safety, and workplace safety practices; Experience supporting large-scale events and fast-paced service environments; Ability to lead and motivate a diverse team; Strong organizational, communication, and problem-solving skills; Flexible availability, including nights, weekends, holidays, and event days; Ability to work in a fast-paced, high-pressure environment with changing priorities; Must be able to communicate effectively in English; Ability to stand and walk for extended periods (8–10+ hours during events); Ability to lift and carry up to 50 lbs regularly and up to 75 lbs occasionally; Ability to push/pull carts and equipment up to 150 lbs; Frequent bending, lifting, reaching, and repetitive motions; Ability to work in hot kitchens, cold storage areas, and noisy environments

Nice to have

High-volume venue experience (arena, stadium, hotel, or convention center); Previous supervisory or leadership experience; Basic computer skills (scheduling, inventory tracking, reporting); Bilingual a plus