Stewarding Manager - Kitchen Operations & Sanitation Lead

Indiana Convention Center; Indianapolis (IN); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Health Savings & Flexible Spending (FS

Life & Disability Insurance

Accident, Critical Illness & Hospital

Identity Theft Protection

Adoption Assistance

Job summary

Sodexo Live! is hiring a Stewarding Manager to oversee the Indiana Convention Center's Stewarding operations in Indianapolis, IN. The role supports the Culinary Operations team and ensures sanitation, inventory control, and staff supervision.

The ideal candidate will have at least 1 year of supervisory experience in a venue-based environment and strong knowledge of food safety and safety standards, with excellent organizational and communication skills to lead a diverse team.

Qualifications

• 1+ years of supervisory or lead experience in a food & beverage, hotel, or venue environment.
• Previous stewarding or kitchen utility experience preferred.
• Working knowledge of food safety, sanitation, and workplace safety standards; familiarity with Health Department requirements.
• Strong organizational and communication skills to support a diverse team.

Responsibilities

• Assist in managing Stewarding Department staff to support culinary and food & beverage operations.
• Maintain health, safety, cleanliness, and sanitation standards in Stewarding areas.
• Support inventory control, storage, and distribution of supplies; monitor equipment maintenance.
• Train, schedule, and supervise Stewarding team members.
• Aim for 100% customer satisfaction by supporting culinary operations and teamwork.

Skills

Supervisory experience

Food & beverage operations

Stewarding/kitchen utility

Food safety knowledge

Organizational skills

Communication skills

Job description

Sodexo Live! is hiring a Stewarding Manager to oversee the Indiana Convention Center's Stewarding operations in Indianapolis, IN. The role supports the Culinary Operations team and ensures sanitation, inventory control, and staff supervision.

The ideal candidate will have at least 1 year of supervisory experience in a venue-based environment and strong knowledge of food safety and safety standards, with excellent organizational and communication skills to lead a diverse team.