Stewarding Floor Supervisor

The Stewarding Floor Supervisor is responsible for overseeing the cleanliness, sanitation, and safe operation of all stewarding and back‑of‑house support areas at Rogers Centre. This is a supervisory role that provides direction and oversight to bargaining unit staff and does not perform bargaining unit work, except for instruction/management training, unexpected legitimate and immediate needs, emergencies, or when regular employees are not available.

Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated solution of premium services through our white‑label approach.

Hourly Wage: $24.00

Vacancy Status: New vacancy

• Supervise stewards on shift, providing clear direction, assigning work, and monitoring performance to ensure all stewarding tasks are completed to standard and on time, without regularly performing bargaining unit tasks.
• Maintain an accurate inventory of stewarding equipment, materials, and supplies, identify replenishment needs, and order through Culinary Management.
• Conduct and oversee scheduled inventories of stewarding materials, tools, equipment, and cleaning chemicals, ensuring records are accurate and complete.
• Ensure all cleaning, dishwashing, waste handling, and equipment/supply distribution activities carried out by stewards meet company standards and local health regulations.
• Coordinate ordering of required stewarding supplies and chemicals through Executive Chef and/or Executive Sous Chef based on usage and inventory levels.
• Lead health and safety activities within stewarding areas; promote a safety culture by encouraging staff to report hazards and ensuring prompt corrective action and documentation.
• Train and coach stewards in safe and efficient methods of work, including proper use of equipment, cleaning agents, tools, and PPE in line with OHSA, WHMIS, and SDS requirements.
• Ensure stewarding equipment (e.g., dishwashers, racks, carts) is maintained in good working condition and report deficiencies for repair.
• Keep stewarding areas, including dish rooms, storage rooms, and back‑of‑house corridors, clean, organized, and compliant with safety and sanitation standards.
• Act as liaison with health unit and other regulatory officials regarding stewarding sanitation and safety matters when executives not available.
• Maintain and regularly update Safety Data Sheets (SDS) and related documentation for all chemicals and cleaning products used in stewarding areas.
• Monitor and support proper warewashing procedures, including verification of machine temperatures, chemical concentrations, and rack handling practices by stewards.
• Support waste management and recycling procedures in back‑of‑house areas, ensuring staff follow venue and environmental standards.
• Complete required safety, sanitation, and inspection checklists, logs, and reports for stewarding areas.
• Work with Culinary Management to support event setup and breakdown needs related to equipment, smallwares, and back‑of‑house cleanliness.
• Perform additional supervisory and administrative duties related to stewarding as assigned by management.

• Strong leadership skills with the ability to supervise, motivate, and mentor a stewarding team in a high‑volume, back‑of‑house environment.
• Thorough understanding of sanitation practices, cleaning procedures, and safe chemical handling.
• Strong working knowledge of occupational health and safety principles, including WHMIS and SDS, and the ability to enforce safe work practices.
• Effective communication skills for providing clear instructions, coaching staff, and interacting with management and inspectors.
• Strong organizational skills with attention to detail for inventory control, documentation, and compliance tracking.
• Ability to identify hazards, troubleshoot issues with equipment or processes, and implement corrective and preventive actions.
• Ability to train others in safe work habits, cleaning standards, and proper equipment and chemical use.

• Minimum Grade 12 education with additional training in hospitality services or a related field.
• Minimum two (2) years’…