Executive Steward

SUMMARY
Under the direction of the Executive Chef and Assistant Executive Chefs, directs, supervises and coordinates activities of all Dishwashers in maintaining all Culinary Work Areas and Equipment in clean and orderly condition on a daily basis. Ensures that facilities meet all Governmental and Tribal regulations.
ESSENTIAL DUTIES AND RESPONSIBILITIES
This position primarily supports the Culinary department by maintaining high standards of kitchen cleanliness.
Manages and controls all steward department functions to ensure clean and attractive facilities. Establish and implement cleaning schedules. Develop and implement on going training programs for dishwashing, maintenance, sanitation and safety.
Manages assigned labor to ensure: 1)expenses remain within budget, 2)overtime is minimal, 3)all staff are properly trained to perform their duties, 4)adequate staff is hired, trained and reports to work for all shifts, 5)all required ServSafe, Food Handlers, TB Test/certifications are maintained by assigned staff, 6) all safety and sanitation standards are meet. Ensure the fair and timely scheduling of all personal, as well as accurate time and attendance records.Manages and controls cost associated with in department to include but not limited to labor and expenses. Manages cost to budget and provides explanation of any unfavorable variance on a monthly basis and implements a plan of action to track to favorably to budget by end of fiscal year.Work requires knowledge and the use of chemicals and electrical equipment used in the department.
Must be knowledgeable and have experience with a wide range of finishes and cleaning techniques.Develops cleanliness, service and productivity standards for all areas and coordinates training programs to achieve standards.Establishes and maintains inventory levels of all China, Glass, Flatware, Chemicals and all supplies associated with department needs.Review Banquet Event Orders to insure all items needed are available.Provide a safe work environment for all employees through compliance with established safety guidelines, identify and take action of potential safety hazards and report such to the Risk Management.Facilitate the flow of information through the organization.Conducts performance appraisals of all stewarding department employees on a timely basis.Maintain a high level of quality and professionalism at all times within the department, company and community reputation.Performs other duties as assigned by the Executive Chef
SUPERVISORY RESPONSIBILITIES
Hire, schedule, train, develop, empower, coach, and counsel assigned staff. Conduct performance evaluations reviews, resolve problems, provide open communication, and recommend discipline and termination, as appropriate in coordination with Executive Chef and Human Resources.
REQUIREMENTS
QUALIFICATIONS
Comprehensive knowledge of safe, sanitary cleaning procedures, various commercial kitchen and cleaning equipment, and supervision of department personal. Proven ability to manage and train staff associated with in department. Working knowledge of chemicals and applications of same. Self directed and promotes an environment of accountability. Understanding of Union Labor Law and Contracts. Must be computer literate and able to use Microsoft office package to include Word and Excel programs. Must possess a High school Diploma or GED. Two years experience in a casino, Hotel or club in a supervisory capacity overseeing the Stewarding Department.EDUCATION and/or EXPERIENCE
High School graduate. 2 years experience in a Casino, Hotel, or Club in a supervisory capacity overseeing the Stewarding Department. Performs a variety of tasks. Leads and directs the work of others.LANGUAGE SKILLS
Must be able to read, write and communicate in English. Ability to communicate in Spanish language would be desirable.MATHEMATICAL SKILLS
Must be able to complete basic mathematical computations, i.e. addition, subtraction, multiplication, division. Able to create Excel spreadsheets.REASONING ABILITY
Must be able to show good judgment skills in all areas of responsibility and leadership roles. Must have strong written and oral communication skills.CERTIFICATES, LICENSES, REGISTRATIONS
Current Food Handler Card & negative TB Test. Able to undergo and successfully pass background investigation conducted by San Manuel Gaming Commission to obtain and maintain a Class ‘A” San Manuel Gaming License.PHYSICAL DEMANDS
Must be able to stand and walk for extended periods. Must be able to lift up to 50 lbs. Conditions may often be stressful due to deadlines and demanding for various reasons. Daily duties may vary from working in an office environment to working continuously in and around the kitchens. Daily schedule will very based on customer demands and subordinate team’s availability/’schedules and will include nights, weekends and holidays.