Job Description

Position:                   Assistant Executive Steward

Department:             Food and Beverage

Job Summary:        Assists the Executive Steward with overseeing the cleaning and sanitation of kitchens and bars to ensure applicable standards are met.  Monitors effectiveness in ways such as directing operations, controlling labor and costs, and evaluation of sanitation techniques.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Leads and provides essential vision to the stewarding operation.
2. Directs the work of kitchen workers and cleaners via scheduling along with constant monitoring throughout the day.  Makes as many rounds as necessary to the various outlets to insure proper standards are being met.
3. Ensures effective utilization of stewarding personnel to insure clean dishes, pots, pans, and sanitation standards are consistently met.
4. Maintains the highest condition of cleanliness and sanitation in the kitchens and bars as determined by regular supervisory and health inspections.
5. Maintains proper sanitation standards of the kitchens including proper working order of dish machines and chemical usage. 
6. Maintains Food & Beverage equipment throughout the property.
7. Maintains safe and proper food storage and rotation.  
8. Cleans and stocks supplies such as kitchen equipment, plates, and silverware.
9. Cleans food serving areas, including counters, utensils and food trays.
10. Ensures that all back of house hallways are clean and free of debris.  
11. Performs walk-throughs and visually inspects the properties to ensure all areas are clean and safe.
12. Monitors operations to ensure compliance with all standards and procedures established by the Gaming Enterprise Division and the department as well as other applicable laws, rules, and regulations.
13. Monitors the job performance of supervisors and team members and provides feedback to aid in developing and enhancing skills.
14. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
15. Maintains appropriate staffing levels and holds regularly scheduled staff meetings.
16. Oversees interviewing, training, and scheduling; recommends and delivers disciplinary action, as appropriate.
17. Interprets departmental policy and procedures for staff; ensures that staff understand and comply. 
18. Writes performance appraisals and ensures deadlines are met for submission; ensures that standards are applied consistently across the department.
19. Assists with the formulation and delivery of training programs.
20. Maintains records of team member training to ensure team members receive appropriate training and that certifications are current.
21. Responds to team member comments and complaints in a timely manner.
22. Maintains and tracks inventory and pars for necessary items such as kitchen equipment, plates, and silverware.
23. Assists with the development of an annual budget
24. Monitors and reconciles budget expenditures for such items as small wares, kitchen equipment, and linens; monitors payroll.
25. Produces financial and other reports to inform management staff and assists in short- and long-range planning.
26. Sustains a positive work environment with maximum production and minimal turnover.
27. Attends meetings that affect the operation as well as department.
28. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

1. Working knowledge of 24/7 food and beverage stewarding operations, including chemicals used in the cleaning and maintenance of equipment as well as safety and sanitation procedures, laws, rules, and regulations.
2. Knowledge of administrative operations, including general accounting principles and practices as well as equipment and inventory ordering and control measures. 
3. Knowledge of supervisory principles and practices.
4. Skill with Microsoft Office Suite software, especially word processing and spreadsheets, is desirable but not required.
5. Strong skills in planning, organizing, and time management.
6. Effective communication skills.
7. Ability to recognize operational needs and analyze and facilitate the changes required in a fast paced, high volume environment. 
8. Ability to work steadily for completion of projects with some solo effort required.
9. Ability to communicate and cooperate with fellow team members as well as inspire them to provide a high level of guest service.
10. Ability to stand and/or work on feet for extended periods of time.
11. Ability to repeatedly lift up to fifty pounds. 
12. Ability to perform all duties in extreme temperatures
13. Ability to maintain the proper level of sanitation in accordance with departmental and other applicable laws, rules, and regulations.
14. Ability to push carts, pull, reach, bend, stoop, and stack and unstack tables and chairs.

Minimum Qualifications:

1. High school diploma or GED and four years kitchen worker experience, including two years of multi-unit stewarding supervisory experience OR pass job related aptitude test and four years of kitchen worker experience, including two years of multi-unit stewarding supervisory.
2. Must obtain valid food handler’s and alcohol awareness cards within 90 days of employment.
3. Must obtain SafeServ certification within three (3) months of employment.
4. Demonstrated track record of reliability, responsiveness, and punctuality. 
5. Must be able to work any shift, weekends, holidays, special events, and overtime, as needed.
6. Must have employment eligibility in the U.S.
7. Must be able to obtain, maintain, and retain a valid gaming license.

Preferred Qualifications:

1. Associate's degree in hospitality management, culinary, or other related area and three years kitchen worker experience including two years of stewarding experience.
2. Bilingual (English/Spanish).