Steward Supervisor

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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!

Steward Supervisor

Culinary

Chief Steward

Non-Exempt

$25 - $30 per hour

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.

• Assigns stewards and other team members to activities such as dishwashing, ware washing, and kitchen equipment cleanup.
• Completes quarterly inventories of china, silverware, glassware, small wares, and equipment, maintaining an up-to-date spreadsheet of values and recorded losses.
• Reports shortages and requisitions of replacements for 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 and organization.
• Assumes responsibility for kitchen in the 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 and resolves problems appropriately and promptly.

• 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 Serv Safe Certified and LEAD or Serve
  
  SMART Certified.
• Must be able to work a varied and flexible shift.
• Must be able to comply with and implement all standard operating procedures.
• Must be able 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 be able 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…