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POSITION: Chief Steward

DEPARTMENT: Food & Beverage

REPORTS TO: Executive Chef and Executive Sous Chef

FLSA STATUS: Hourly / Non-Exempt

HOURLY RATE: $30.53

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 end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.

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!

THE ROLE

This is a hands-on position assisting the Executive Chef and Executive Sous Chefs in the daily operations of the culinary department by maintaining sanitary standards, small wares inventory, ordering and receiving of purchased products and overall organization of the dish room. Supervises line-level Stewards.

Essential Duties and Responsibilities

Include the following. Other duties may be assigned.

Chemicals:

+ Compile chemical orders for purchasing, as necessary.

+ Update chemical order guide.

+ Maintain MSDS (Material Safety Data Sheets) with current information.

Equipment & Building:

+ Supervise all washing and storage of small wares.

+ Ensure that all items are stored in proper locations and work areas are ready for the next shift.

+ Supervise daily cleaning of kitchen and ware washing areas.

+ Supervise daily, weekly, and monthly deep cleaning schedules.

+ Maintain equipment and facility cleanliness.

+ Promptly report any equipment malfunctions to Facilities and maintain open communication with the Facility Engineer to support equipment maintenance, issue tracking, and timely resolution.

+ Perform bi-annual small wares inventory and recommend order levels based on par levels.

+ Perform daily temperature readings on freezers and cooling equipment.

+ Maintain an organized food dock area.

+ Assist with daily security and lock down of culinary department.

Personnel:

+ Delegate assignments to steward staff as necessary and maintain strong awareness of hourly progress.

+ Consult with Executive Sous Chef in determining proper staffing levels.

+ Allocate personnel during events to best utilize labor and efficiency.

+ Control a safe and code compliant working area.

+ Maintain and influence an efficient high energy work ethic.

+ Responsible for training of line-level Stewards to ensure proper ware washing techniques, chemical usage, storage procedures and sanitation standards.

+ Responsible for check-in and check-out of daily temporary and part-time stewarding staff.

Events:

+ Discuss event needs three days out with Executive Sous Chefs, i.e. boxes, plates, and break-down stations.

+ Supervise transportation of food items to proper locations.

+ Discuss flow of event with Catering Manager and Culinary department.

+ Receive deliveries of food and non-food items and assure proper storage of such items.

+ Maintain organization of dry goods and freezer storage.

+ Stage the set-up of hot boxes, plates and plate covers for daily events.

+ Stage the breakdown stations for daily events.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Work Experience

+ High school diploma or equivalent.

+ Minimum of two years of experience in a kitchen environment including one year in a supervisory position.

Physical Demands

+ Ability to read printed words and numbers in printed form and on computer/terminal monitor.

+ Hearing sufficient to clearly hear voices, alarms, bells, and horns.

+ Performing work through repetitive eye/hand coordination.

+ Daily lifting up to 25 lbs. Up to 5 minutes at a time. Daily carrying up to 25 lbs. up to 5 minutes at a time.

+ Ability to distinguish color.

+ See and distinguish objects or symbols as 20 feet or more and 20 inches or less. Depth perception, peripheral vision and bringing objects into focus.

+ Climbing ladders and staircases multiple times per day as needed to pick stock.

+ Constant standing, walking, stooping. Constant reaching, handling products.

COMPENSATION

Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

NOTE:

The essential responsibilities of this position are described under the headings above. They may be

subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Legends & ASM Global is an Equal Opportunity employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.