Steward

SUMMARY:

• Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Sous Chefs with those assignments and responsibilities as they arise. 

ESSENTIAL DUTIES AND RESPONSIBILITIES: (Includes but not limited to the following) 

• Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect 
• Clean and sanitize all dishware, glassware and silverware. 
• Maintain cleanliness and organization of all kitchen areas and equipment. 
• Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands. 
• Operate equipment as directed. 
• Stock all supplies as directed by your immediate supervisor. 
• Assist others in duties as directed by supervisors. 
• Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members.
• Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times.
• Sets up dishwashing machine, i.e., drains closed, tanks filled, temperatures at correct level, detergent at proper level and thoroughly cleans dishwashing equipment and working areas.
• Responsible for handling the removal of garbage; mopping and sweeping floors; washing walls and ceiling tiles.
• Wear all PPE as according to OSHA standards. 
• Follow all health & sanitation guidelines. 
• Assist the Cooks and Servers as necessary. 
• Scrapes food from dirty dishes, pots, pans, and trays and washes them by hand or in dishwashing machine. 
• Run silverware & glasses through dish machine twice.
• Sweeps and mops floor in dish area as needed.
• Refill soap & paper towels as needed. 
• Washes stainless steel walls, doors, & kitchen equipment. 
• Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans as needed. 
• Clean Cooler floors, doors, thresholds, kick plates, & shelves 3 times a week. Keep Kitchen areas stocked. 
• Transfers supplies and equipment between storage and work areas by hand or by use of hand truck. 
• Puts away all clean utensils; puts away & rotates stock in designated areas. 
• Responsible for the overall cleanliness of all kitchen, dish room, storeroom, Grab n Go, corridors and clean and maintain REC lounge.
• Perform such other duties as assigned by Steward supervisor and/or Sous chef.
• Perform general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards.
• Perform other duties as requested by management, for example cleaning unexpected spills, or special customer requests, to ensure total customer satisfaction.

QUALIFICATIONS:  

• 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. 
• Knowledge of the appropriate supplies and equipment needed to service restaurant kitchen and casino.
• Ability to operate dishwasher and other cleaning equipment.
• Knowledge of proper usage of all cleaning chemicals according to standards. 

EDUCATION and/or EXPERIENCE:

• Any combination of education, training or experience that provides the required knowledge, skills and abilities. Three to six months experience in high volume food and beverage operation preferred. 

MATHEMATICAL SKILLS : 

• Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY:  

• Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. 

CERTIFICATES, LICENSES, REGISTRATIONS:  

• Ability to obtain any government required licenses or certificates. For example: CPR Certification and/or First Aid training. 

PHYSICAL DEMANDS:

• The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. 
• While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. 

WORK ENVIRONMENT:

• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.
• While performing the duties of this job, the team member is regularly exposed to wet and/or humid conditions and moving mechanical parts. The team member is frequently exposed to fumes or airborne particles. The noise level in the work environment is usually loud. 
• Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.