Stewarding Supervisor — Lead Kitchen Sanitation & Ops

Compass Group USA; Milwaukee (WI); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Instapay

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Compass Group USA is seeking a Stewarding Supervisor to oversee the stewarding department across events and venues. The role ensures cleanliness, sanitation, and organization of back‑of‑house spaces, supporting culinary and banquet operations.

The position requires supervisory experience in hospitality and knowledge of dishwashing equipment, with a focus on maintaining safety, efficiency, and cost controls in a high‑volume environment.

Qualifications

• High school diploma or GED preferred.
• 2–3 years of stewarding or kitchen sanitation experience.
• 1 year of supervisory experience in hospitality, hotels, convention centers, casinos, stadiums, arenas, or high-volume food service.
• Knowledge of commercial dishwashing equipment.
• Knowledge of food safety and sanitation practices.
• Ability to lead teams in a fast-paced environment.

Responsibilities

• Supervise, train, coach, and develop stewarding team members.
• Assign daily work responsibilities and monitor productivity throughout each shift.
• Ensure adequate staffing levels to support multiple events and kitchen operations.
• Conduct pre-shift meetings and communicate operational priorities.
• Oversee all dishwashing operations and sanitation of service ware and equipment.
• Maintain product and labor cost according to budget.
• Follow sanitation and safety principles in handling food and equipment.
• Perform other duties as assigned.

Skills

Team leadership

Staff training

Sanitation knowledge

Education

High school diploma or GED

Job description

Compass Group USA is seeking a Stewarding Supervisor to oversee the stewarding department across events and venues. The role ensures cleanliness, sanitation, and organization of back‑of‑house spaces, supporting culinary and banquet operations.

The position requires supervisory experience in hospitality and knowledge of dishwashing equipment, with a focus on maintaining safety, efficiency, and cost controls in a high‑volume environment.