Find & Apply For Production Supervisor Jobs in Chicago, Illinois

Overview The Stewarding Supervisor position reports to the Director of Operations (BOH), with responsibilities to include purchasing, inventory control, scheduling and managing culinary staff, food safety program, cost of goods accountability, labor management, food production, and quality control. This position leads and trains stewarding staff, monitors sanitation standards, manages equipment and supplies, and ensures compliance with company policies and food safety requirements. This role pays an hourly rate of $30.00. Benefits for

Full-Time Roles:

Health, Dental, and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2026. Responsibilities Staff Supervision and Leadership Supervise and assign daily duties to utility stewards, dishwashers, and other stewarding team members. Monitor employee performance, attendance, productivity, and adherence to department standards. Train employees on proper cleaning procedures, equipment handling, PPE, and sanitation practices. Conduct shift briefings and communicate operational priorities. Provide coaching and support to improve employee performance and teamwork. Equipment Responsible for distribution, tracking, and recovery of equipment needed to execute Restaurant and Concessions. Coordinate timely repairs of food service equipment. Maintain and secure equipment assets in good repair. Dispose of damaged equipment and make recommendations for new ones. Utility/Sanitation Execute operational cleaning schedules, pre-shifts, checklists, and audits. Conduct daily inspections to ensure production and dish areas meet company and health department standards. Take corrective action and follow-up where necessary. Uphold cleaning standards by OVG and City Health Department. Ensure kitchens, dishwashing areas, storage rooms, and stewarding workspaces remain clean and sanitary. Monitor compliance with HACCP procedures and applicable food safety requirements. Ensure proper cleaning, sanitizing, and storage of kitchen equipment, utensils, and food-contact surfaces. Equipment and Inventory Control Assigns appropriate duties to Union leads and hourly team members working at McCormick and

WINTRUST

Arena. Conducts monthly food service facilities inspections to ensure that equipment and buildings meet requirements of state and local health laws and internal regulations. Responsible for documentation and timely corrective action. Coordinates and oversees warewashing equipment to maximize operational efficiencies. Responsible for maintaining warewashing supplies, along with cleaning and sanitation supplies. OSHA reports and documentation recorded and retained to comply with state and federal laws. Responsible for accident reporting and corrective action. Administrative Responsibilities Maintain daily cleaning schedules, inspection reports, and shift handover notes. Track staff assignments, supply usage, and equipment issues. Communicate staffing needs and operational concerns to department management. Assist with scheduling, performance evaluations, and employee development. Support departmental goals for labor efficiency, sanitation, and cost control. Qualifications High school diploma or

GED. 2-3

years prior supervisory experience in stewarding, dishwashing, housekeeping, or food and beverage operations. Previous supervisory or team-lead experience is preferred. Must be able to work in a fast-paced environment. Knowledge of sanitation, cleaning chemicals, food safety, and workplace safety procedures. Ability to train, motivate, and hold employees accountable. Must possess effective organizational and planning skills. Must have strong communication and interpersonal skills. Strong customer service orientation. Proficiency with Microsoft Office applications, including Word, Excel, and Outlook. Ability to interact with all levels of staff, including management. Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. Must be able to move around the facility and stand for extended periods during events. Must be comfortable working inside or outside environments as needed by events.