"Full Time - Snapdragon Stadium Stewarding Supervisor"

Full Time - Snapdragon Stadium Stewarding Supervisor

Date Posted: 1/21/2026

Job Code: SHOPSMVSS1/40444/Snapdragon Stadium Stewarding Supervisor

Department: Snapdragon Stadium Kitchen

Address: 2101 Stadium Way

City: San Diego

State: CA

Category: Snapdragon Stadium

Salary Range: $18.98 - $29.05

COMPENSATION:

Pay Rate: $25.00-$26.00 per hour

This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs.

In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

Additional information about our compensation scales is available at: www.aztecshops.com/employment

SUMMARY:

Supervises and coordinates the work of dishwashing staff while actively supporting and participating in dishwashing operations across all Back of House (BOH) and Front of House (FOH) areas. Responsible for maintaining cleanliness and sanitation standards for kitchens, stands, and catering events. Oversees daily cleaning activities, including dishwashing, waste removal, deep cleaning of kitchen equipment, walk-ins, and floors. Carries out supervisory responsibilities in accordance with organizational policies and applicable laws, and performs other related duties as assigned.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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.

• Ensuring all ware washing equipment is in working order.
• Conduct checks to ensure compliance with EHS (Environmental, Health, and Safety) and other safety regulations.
• Maintain cleanliness and sanitation in all Back of House areas, including kitchens, walk-ins, and support spaces.
• Assist with food deliveries for banquet events and oversee breakdown and cleanup of service stations following events.
• Manage and maintain the kitchen recycling and waste management programs
• Schedule Stewarding Department staff to ensure optimal performance and delivery of high-quality service.
• Direct and coordinate stewarding activities to ensure smooth, efficient, and cost-effective operations, including labor management, supervision of daily tasks, and inventory control.
• Communicate daily with the Executive Chef, Area Sous Chefs, and Outlet Managers regarding operational needs, ongoing activities, and upcoming events.
• Maintain control and accountability of food and beverage inventories, including china, glassware, silverware, cookware, and service equipment.
• Monitor routine maintenance of portable equipment to include hand sinks, beverage carts, food carts and others as assigned.
• Log and keep reports up to date.
• Prepares department storeroom/purchase requisitions, ensures that operational cost is kept within forecasted budgetary guidelines.
• Reviews daily payroll report, maintaining labor cost within established budgetary limits.
• Responsible for managing and ordering uniforms, lines and cleaning supplies.
• Manages and orchestrates needs for 2nd party service providers.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School diploma or General Education Development (GED) degree is required. A minimum of 2 years in a commercial kitchen or high-volume food service operation is required. At least 2 years of experience in Food & Beverage Supervisory experience required. Equivalent combinations of education and experience will be considered.

Bilingual Preferred (Spanish preferred).

Stewarding or Kitchen related experience strongly preferred.

Ability to train staff in all specific areas of stewarding.

Strong interpersonal skills, self motivation, and organization skills required.

Food Handler certificate from County of San Diego preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives.

MATHEMATICAL SKILLS: Strong basic math skills are required, including the ability to count in ascending and descending order, add, subtract, multiply, and divide. Must be able to comprehend and apply conversion charts, calculate portions and recipe adjustments based on production needs, and work with figures such as percentages, volumes, and discounts. The role also requires the ability to prepare and analyze numerical data to support kitchen operations.

REASONING ABILITY: Ability to apply sound judgment and common-sense understanding to follow general written and verbal instructions. Ability to identify and report any deficiencies on invoices or product transfers to supervisor and to identify unusable product, discard, and report to Production Chef. Ability to identify and utilize leftover products to maximize product value.

MANUAL DEXTERITY: Requires the ability to use a variety of equipment and utensils.

PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is frequently required to stand or walk for prolonged hours, taste and smell; handle, objects, utensils, tools, or controls. Must have the ability to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision.

WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work.

SUPPLEMENTAL INFORMATION: The person holding this position is considered a mandated reporter under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5.

Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.