Lead Steward | Full-Time | Dr. Phillips Center for the Performing Arts

The Lead Steward will be accountable for leading the stewarding staff consisting of Stewards and Dishwashers. The Lead Steward provides management to all levels of the business operation within the kitchen. The Lead Steward will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Lead Steward will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, strong management, and independent decision-making skills are required. The incumbent is accountable for duties related to back-of-the-house kitchen cleaning and sanitation for the main kitchen, concessions stands, and all F&B service areas; banquet set-up/breakdown; and maintaining inventory and pars for kitchen and banquet equipment for food under the direction of an Executive Chef.

This role pays an hourly rate of $27.00-$30.00

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until October 30, 2026.

• Responsible for supervision of the entire Stewarding and Dishwashing staff.
• Responsible for stewarding staff skills training and development, including departmental orientation of new employees.
• Conducts subordinate performance review and counseling sessions. Provides leadership and support to the entire stewarding staff; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate. Responsible for the staffing, training, evaluation, and counseling of kitchen staff.
• Promotes support and communication with entire staff. Positively interacts with front-of-house staff. Rapidly solves problems.
• Maintain safe & proper food storage and rotation.
• Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Compliance with Food Service Standards, policies, Standard Operating Procedures (SOP), health and safety regulations, including OSHA & MSDS.
• Requisition of equipment and organization for plate-up, tray-out, and clean-up for banquet functions.
• Maintain inventory & parts for F&B equipment, china, glass & silver following all functions and monthly food inventory.
• Review all sanitation, sustainability plans, and production charts with the Executive Chef.

• 1-2+ years of relevant experience and proven leadership qualities.
• High school diploma or equivalent.
• Background in Food & Beverage management preferred.
• Must possess basic computer skills including MS Word and MS Excel.
• Must have a ServSafe certification or obtain one in the first 90 days of employment.
• Strong knowledge of dishwasher operation and chemicals used in cleaning and maintenance of equipment and areas of purview.
• Ability to communicate effectively with all levels of staff.
• Ability to recognize operational needs and analyze and facilitate the changes required in a fast-paced, high-volume environment.
• Must be able to stand for extended periods of time and must be able to repeatedly lift heavy objects.
• Must be willing to work a flexible schedule based on the demands of the business.
• Up-to-date knowledge of M.S.D.S. Criteria Procedures, Safety Guidelines, First Aid/C.P.R., Environmental Health Codes, Local, State and Federal Guidelines.
• Must possess excellent organizational and interpersonal skills.
• Skilled in all technical and sanitary aspects of food preparation and presentations.