JOB DESCRIPTION
POSITION TITLE
Senior Steward
DEPARTMENT
Back of House
REPORTS TO
Executive Chef
LICENSING LEVEL
SALARY GRADE
NE06
FLSA STATUS
Non-Exempt
POSITION SUMMARY
Under the supervision of the Executive Chef, consistently strives to keep all kitchens and support areas clean and free of debris. Ensures all operating Food & Beverage departments are properly equipped, maintained and supplied to exceed levels of operation. Ensures the successful completion of department functions in accordance with the strategic goals, objectives, and mission of the Shoshone-Bannock Casino Hotel, with established policies and procedures, and with all applicable tribal, state, and federal gaming regulations.
This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.
ESSENTIAL DUTIES & RESPONSIBILITIES
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Works with management to implement a strategic plan to deliver services; communicates goals, objectives, policies, and procedures in accordance with the strategic plan.
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Increases staff effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing a climate for offering information and opinions; integrating functional objectives; and providing and participating in educational opportunities.
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Hosts regular staff meetings to ensure communication among Stewarding personnel regarding Food & Beverage related activities.
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Helps to ensure departmental staffing is maintained within budgetary requirements.
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Conducts evaluations of departmental services and works with staff to take appropriate steps to improve performance and/or customer service levels.
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Ensures the efficiency of Steward operations and maximum level of service is achieved through a culture of teamwork and consistency.
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Contributes to the organization's effectiveness by offering information and opinion as a member of the management team.
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Complies with all property and department policies and procedures.
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Leads and supervises the Stewarding team in all aspects of the department and ensure standards are followed.
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Works with Department Chefs to complete kitchen cleaning schedules.
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Maintains safe and proper food storage and rotation.
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Supervises DMO/Stewards in order to make clean up more efficient.
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Supervises the sanitation, cleanliness, and hygiene as well as the quality level of product and services.
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Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
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Assists with the Food & Beverage outlets and kitchen staff with various tasks as needed.
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Trains and assists the DMO/Stewards on the proper use of chemicals and washing accessories.
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Coordinates with the Executive Chefs in establishing minimum and maximum operating par stocks and supplies and approves storeroom requisition.
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Coordinates with the Executive Chefs and Outlet Managers to check their requirements for the day and the next day.
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Enforces proper cleaning routines for service ware, equipment, and floors.
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Enforces proper use and cleaning of all dish room machinery.
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Ensures all food holding and transport equipment is in working order.
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Ensures compliance with food handling and sanitation standards.
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Ensures Stewarding staff has supplies, equipment, tools, and uniforms necessary to do their jobs.
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Prepare monthly reports on shortages in china, silverware, and equipment and requisition replacements as required while following budget guidelines.
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Demonstrates a high degree of approachability to guest and shows special recognition of frequent guests.
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Maintains a professional, organizational, and community reputation.
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Contributes to a team effort and accomplishes related results as required.
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Performs other duties as assigned.
KNOWLEDGE, SKILLS, AND ABILITIES
Knowledge of:
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Department organization, functions, objectives, policies and procedures.
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Principles and practices within the food and beverage/hospitality industries, including applicable health and sanitation standards.
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Budget preparation and administration.
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Occupational hazards, safe working practices, and safety precautions in accordance with applicable state, county, or federal laws and regulations regarding workplace safety.
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Dishwasher operation and chemicals used in cleaning and maintenance of equipment and areas of purview.
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Banquet set-up, tear down, and best practice service techniques and practices.
Skill in:
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Using cleaning tools, chemicals, cleaners, and disinfectants.
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Overseeing the preparation and quality of food.
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Operating various word-processing, spreadsheets, and database software programs in a Windows environment.
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Preparing, reviewing, and analyzing operational and financial reports.
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Supervising, training, and evaluating assigned staff.
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Making effective decisions in emergency situations.
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Ability to work independently and meet strict timelines.
Ability to:
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Communicate efficiently and effectively both verbally and in writing, individually and in group settings.
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Maintain confidentiality.
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Establish and maintain good working relationships with individuals of varying social and cultural backgrounds.
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Analyze situations and adopt appropriate courses of action.
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Establish and maintain professional relationships with the public and co-workers.
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Make solid decisions and exercise independent judgment.
MINIMUM QUALIFICATIONS
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High School Diploma or GED.
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Three (3) years of restaurant, hospitality or food service experience.
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Two (2) year of management experience in a food service or hospitality environment.
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A combination of relevant education and related work experience may be considered.
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Must be able to successfully pass a background screening / investigation according to the established requirements below.
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Tribal and Native American preference shall apply to all positions.
CERTIFICATIONS, LICENSES, AND/OR REGISTRATIONS
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Must obtain and maintain Food Handler’s Certification (G-9).
- Must be able to submit supporting documentation of education and training to support qualifications.
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Must be able to obtain and maintain a gaming license in good standing according to licensing rules and regulations.
BACKGROUND INVESTIGATION REQUIREMENTS
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Pre-employment drug screen
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Personal reference check and employment verification
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Federal, State, and/or tribal criminal history backgrounds will be conducted
PHYSICAL DEMANDS
While performing the duties of this job, the employee regularly is required to stand; walk; use hands to manipulate, touch, or grasp; reach with hands or arms; and talk or hear. The employee occasionally is required to sit; use a computer and cellphone/telephone; stoop, kneel, crouch, or crawl; lift up to 50 pounds; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee occasionally is exposed to dust, fumes, airborne particles, allergens, and/or second-hand smoke; hot temperatures; hazardous materials; and hostile, offensive, and / or violent individuals. Work may occasionally take place near moving equipment and/or machinery and require the use of protective clothing, equipment, devices, and / or materials.
WORK ENVIRONMENT
Work is generally performed in a casino restaurant/kitchen with a moderate and occasionally high noise level. Evening and/or weekend work may be required. Tight time constraints and multiple demands are common. Travel may be required for training, meetings, conferences, presentations, and other events.
Updated 07/27/2026
