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Position Summary:

Under general direction from the Executive Steward, responsible for overseeing assigned shifts to ensure a safe, clean and sanitary kitchen through proper use of equipment and cleaning supplies. Maintains confidentiality of all privileged information.

 

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

 

Essential Duties & Responsibilities:

• Oversees and monitors the maintenance and sanitation of the food and beverage outlets and equipment to protect the assets, comply with regulations and ensure a safe work environment.
• Ensure a clean and sanitized kitchen, Food and Beverage Operations storage facilities and employee dining room including tiles, walls, ceiling, and cooking equipment all in accordance with ServSafe standards.
• Responsible for supervision and training of Stewarding Team Members accordingly (ware washing, silverware, kitchen equipment, knowledge on chemical Material Safety Data Sheets (MSDS) safety matters, and common courtesy.
• Responsible for completing walk through inspections for area(s) every shift turn over on a daily basis.
• Responsible in monitoring pest control and taking necessary action as needed.
• Responsible in coordinating with vendor on all chemical dispenser’s calibration and conditions on ware washing units and services. Responsible for determining quantities required to order kitchen equipment and chemicals according to par levels utilizing inventory forms.
• Responsible for filling up all Food and Beverage vehicles with fuel, when necessary.
• Ensure all Stewards are using appropriate chemicals to clean all ovens, burner tops, broilers, grills, filters, ceiling, and other items and equipment as assigned.

• Ensure Stewarding Team Members act on objects or chemicals that may pose as a safety hazard on the Casino floor or misplaced throughout all kitchen areas. 
• Ensure all Food and Beverage floors are always dry and clean.

• Utilize pallet jacks, scissor lift, pressure washers, forklift and other equipment as necessary, upon certification.
• Assist the progression of Team Member career development plans through mentoring and coaching.
• May operate company vehicles or equipment as assigned.
• Trains staff on all MSDS chemical sheets and OSHA specific safety points.
• Coordinates with facilities department on all repairs.
• Monitors the work safety program to minimize work-related accidents.
• Hosts regular staff meetings to ensure communication between personnel and food and beverage operations.
• Keeps leadership informed of status of food and beverage activities by attending meetings and submitting reports.
• Assists with quarterly and daily inventories.
• Maintains an accurate and accountable inventory of all food and beverage supplies to included forms, order guides, transfer and purchase logs, manuals, chemical and clean equipment, etc.; performs a monthly inventory of supplies as required.
• Executes daily cleaning schedules as assigned.
• Ensures all dish machines are maintained and in proper working order.
• Supervises offsite food and beverage functions as needed.
• Maintains confidentiality of all privileged information.
• Performs other duties as required.

 

Access to Sensitive Areas:  Access to F&B storage areas and office. 

Signatory Authority:  Stewarding personnel forms.

 

Minimum Qualifications:

High School Diploma or GED is required unless waived by Human Resources Management.  Three (3) years of Food and Beverage experience and previous supervisory experience preferred.  ServSafe certification is preferred.  Requires valid California Driver’s License and clean driving record acceptable to Table Mountain Casino Resort insurer.  Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, computer literate and problem-solving skills are required.  Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

 

Knowledge, Skills and Abilities:

• Knowledge of the principles and practices within the food and beverage/hospitality industries.
• Knowledge of food service quality and safety standards.
• Knowledge of proper spelling, grammar, punctuation, and basic arithmetic.
• Skill in operating business computers and office machines, including in a Windows environment, specifically Word, Excel, Access, presentation software (such as PowerPoint).
• Skill in preparing, reviewing, and analyzing operational and financial reports.
• Skill in providing leadership to, supervising, training, and evaluating assigned staff.
• Skill in analyzing problems, projecting consequences, identifying solutions, and implementing recommendations.
• Ability to communicate effectively in the English language both verbally and in writing.
• Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.
• Ability to maintain confidentiality.
• Ability to analyze situations and adopt appropriate courses of action.
• Ability to work independently and meet strict time lines.
• Ability to make solid decisions and exercise independent judgment.
• Ability to manage a number of priorities simultaneously.
• Ability to interpret applicable federal, state, county, and local laws, regulations, and requirements.

 

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand for prolonged periods, walk and sit; use hands for dexterity of motion; stoop, bend, kneel or crouch, and have normal auditory, visual acuity, and verbal communications skills.  The employee must frequently lift and/or move up to 50-70 pounds.  Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus.
 

Must be able to work Nights, Weekends, and Holidays