Department: Food & Beverage

ASM Global, the world’s leading venue management and services company, has an excellent and immediate opening for the position of Steward/Dishwasher- ASM Global/ Capital One Hall. This individual will serve as BOH support and report to the Lead Steward ad Chefs, for a premier food & beverage operation as well as support the Executive Chef in the F & B operations of the facility including: fine dining, private catering to include off site & events, concerts, concessions and the Biergarten/Skypark food experience.

Essential Duties and Responsibilities

The following duties to be assigned as directed by the Executive Chef:

  • Create and execute the logistics of delivery of all food to prospective functions and outlets
  • Delivery and Set-up and breakdown of all equipment to prospective functions
  • Maintain the dish machine cleanliness and any other equipment as assigned
  • Keeps accurate record of temperatures of the dish washing using a temp log
  • Deep cleaning as assigned
  • Cleans all banquet wares efficiently and safely
  • Removes debris from prospective banquet areas, including all kitchen and steward/dishing areas
  • Takes trash to proper receptacles and uses proper disposal methods, for trash and composting containers
  • Deep clean and sanitizing equipment and kitchen as assigned
  • Quick with counting and simple arithmetic
  • Follows all food safety instructions, HACCP and the Food Code
  • Works efficiently with a production schedule, to meet business demands as directed for    any and all of the venue’s spaces as directed by culinary leadership
  • Provides the highest quality service to guests and co-workers, always
  • Train and supervise employees / temp labor under his/her supervision
  • Assists with opening, closing and months end inventory counts and duties as assigned
  • Assists with end of year wares and equipment counting and maintains and organizes all wares in their proper storage area
  • Sets up station prior to opening with sanitizer and soap buckets at proper dilution
  • Maintains a sanitizer bucket at proper dilution, always
  • Ensures all products are properly wrapped, labeled, and dated
  • Operates equipment (dish machine, deals with knives, grill, flat top, fryer, ovens, slicer etc.) according to use and safety instructions
  • Distributes as a runner, food to concession stands, restaurant or banquet event area to serve to customers and assists with plate up and prep as designated by the Sous Chefs
  • Keeps work area clean, organized, and sanitary
  • Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand / station is ready for the next shift
  • Practices FIFO (First in First Out) for all products to ensure proper rotation
  • Attend and participate in Food Production meetings as instructed
  • Perform all skilled labor as classification dictates
  • Lead by example
  • Other duties as assigned by the Director of Food & Beverage and or the Executive Chef

Supervisory Responsibilities

Directly supervises/works with stewarding and temp labor as directed.

Responsibilities include training employees as well as planning, assigning, and directing work. Works closely with all chefs, kitchen staff and lead steward


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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/Or Experience

  • At least two years’ experience as a dishwasher in high volume banquets, restaurants(with banquet facilities), arenas or hotels
  • Experience with upscale dining in a restaurant or similar type facility preferred
  • Experience with large production kitchens

Skills And Abilities

  • Ability to use and maintain basic food service and kitchen equipment
  • Ability to train others in the use of basic food service and kitchen equipment
  • Strong communication skills and the ability to read, write, and understand English
  • Ability to interact with all levels of staff, ability to quickly identify problems and resolve them
  • Excellent organizational and planning skills
  • Strong customer service orientation
  • Excellent communication and interpersonal skills
  • Ability to work with limited supervision
  • Ability to interact with all levels of staff including management
  • Ability to work flexible, irregular hours as dictated by the restaurant levels/event schedule, including nights, weekends, and holidays
  • Must be compliant with Health Codes\Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays, or unexpected events

Education and /or Experience

  • High school diploma or GED preferred
  • Knowledge of Banquet Event Order (BEO) preferred

Other Qualifications:

  • Serve-safe certified preferred