Long Beach Amphitheater Food & Beverage - Steward Lead

Dishwasher LeadLegends|ASM Global, the leader in privately managed public assembly facilities, has an excellent opportunity for a Dishwasher Lead at the Long Beach Amphitheater. Long Beach Amphitheater employees are covered by a collective bargaining agreement with Unite Here Local 11, and union membership is a condition of employment.Position SummaryThe 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.Key ResponsibilitiesSupervise stewarding operations during events, including games, concerts, and special functionsCoordinate staffing and assignments based on event schedules, BEOs, and projected volumeEnsure timely cleaning, resetting, and distribution of dishware, glassware, flatware, and kitchen equipmentSupport culinary and catering teams to maintain smooth back-of-house operations during peak service timesAssist with post-event breakdown, cleaning, and reset for upcoming eventsMaintain 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 timesMonitor dishwashing processes, chemical usage, and proper handling of equipment, including chemical dilutions and temperaturesEnforce safe work practices and proper use of PPE among staffSupervise, train, and mentor stewarding staff in daily operations and safety proceduresAssign duties and monitor performance to ensure productivity and quality standardsAssist with scheduling, timekeeping, and labor management based on business levelsProvide coaching, feedback, and support staff developmentParticipate in hiring and onboarding of stewarding team membersManage inventory of cleaning supplies, chemicals, and stewarding equipmentEnsure proper storage and rotation of dishware, glassware, and service itemsReport maintenance issues and coordinate repairs for dish machines and kitchen equipmentTrack breakage and loss usage to control costsAssist in stewarding tasks (dishwashing, transport, cleaning) as needed during high-volume periodsCollaborate with culinary, concessions, and premium services teams to meet operational needsPerform other duties as assigned by leadershipQualifications2–4 years of stewarding or kitchen operations experience, preferably in a high-volume venue (arena, stadium, hotel, or convention center)Previous supervisory or leadership experience preferredStrong knowledge of sanitation standards, food safety, and workplace safety practicesExperience supporting large-scale events and fast-paced service environmentsAbility to lead and motivate a diverse teamStrong organizational, communication, and problem-solving skillsBasic computer skills (scheduling, inventory tracking, reporting) preferredRequirementsFlexible availability, including nights, weekends, holidays, and event daysAbility to work in a fast-paced, high-pressure environment with changing prioritiesMust be able to communicate effectively in English (bilingual a plus)Physical DemandsAbility 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 occasionallyAbility to push/pull carts and equipment up to 150 lbsFrequent bending, lifting, reaching, and repetitive motionsAbility to work in hot kitchens, cold storage areas, and noisy environmentsWork EnvironmentThis position operates within Long Beach Amphitheater's dynamic event-driven environment, supporting concerts, and large-scale entertainment events. The role requires working in fast-paced, high-volume kitchen and back-of-house settings with exposure to heat, steam, noise, and tight working spaces. Schedules vary based on event calendars and operational needs.