Under direct supervision of the Director of Food & Beverage, the Executive Steward is responsible for overseeing kitchen sanitation, cleanliness, and the management of non-food equipment and supplies for all casino restaurants and banquet operations. This role requires a hands-on leadership approach, actively working alongside the team to ensure standards are met and operations run smoothly.
Job Requirements:
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Recruit, train, and manage stewarding staff, including dishwashers and cleaners, while conducting performance evaluations.
- Ensure the kitchen's dishwashing, sanitation, and food preparation areas meet health and safety standards.
- Establish and implement preventive maintenance schedules and standard operating procedures for all outlets under stewarding.
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Monitor and manage inventory of cleaning supplies, china, glassware, and other kitchen equipment, and requisition necessary items to ensure efficient service.
- Oversee the maintenance of kitchen equipment, ensuring it is clean, in good condition, and properly stored, to include evaluating and establishing appropriate processes.
- Ensure the department adheres to property policies, health regulations, and safety protocols.
- Collaborate with chefs and other management to ensure all kitchen equipment is available and functional for food and beverage operations.
- Assists the Director on projects and special events to include set up and breakdown for Banquet events.
- Perform other duties as assigned.
Education and Experience:
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Must be bi-lingual in English and Spanish.
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Minimum of 3 years’ experience in a leadership role with stewarding or related field experience.
- Knowledge of all chemicals, their interaction, and use.
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Proven ability in writing documentation, procedures, and training employees to use new tools, systems or equipment.
- Excellent interpersonal, verbal, and written communication skills.
Required Work Cards
Machinery, Work Equipment, Programs, Software, Hardware Used
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Microsoft Office Programs
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Paycom system
