Chief Steward

SUMMARY

Chief Steward is responsible to assist in enforcing the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running.

All Team Members are required, on a continual basis to…

Comply with all property and department policies, practices and procedures. Contribute to a safe work environment, through compliance with established safety guidelines, identifying potential safety hazards, and reporting same to the appropriate person for proper resolution. Maintain a professional departmental, company and community reputation.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Maintain safe & proper food storage and rotation.

• Knowledge of dishwasher operation and chemicals used in cleaning and maintenance of equipment and areas of purview.

• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.

• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.

• Supervise DMO/Stewards in order to make clean up more efficient.

• Assist with the Food & Beverage outlets and kitchen staff with various tasks as needed.

• Train and assist the DMO/Stewards on the proper use of chemicals and washing accessories.

• Coordinate with the Executive Chefs in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.

• Co-ordinate with the Executive Chefs and Outlet Managers to check their requirements for the day and the next day.

• Enforces proper cleaning routines for service ware, equipment, floors, etc.

• Enforces proper use and cleaning of all dish room machinery.

• Ensures all food holding and transport equipment is in working order.

• Ensures compliance with food handling and sanitation standards.

• Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.

• Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.

• Lead and supervise the Stewarding team in all aspects of the department and ensure standards are followed.

• Ability to work well under pressure in a fast-paced environment.

• Ensures corrective action procedures and documentation are completed according to Standard Operating Procedures. • Demonstrates a high degree of approachability to guest and shows special recognition of frequent guests.

• MUST MAINTAIN STRICT CONFIDENTIALITY OF ALL INFORMATION PROCESSED THROUGH THE DEPARTMENT INCLUDING RECORDS, REPORTS, DOCUMENTS, CONVERSATIONS, ETC. A breach of confidentiality will be subject to appropriate disciplinary action, up to and including termination from employment.

• Responsible for practicing safe work habits in the performance of the job.

• Duties and responsibilities will include other activities and areas as needed to carry out position functions.

The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

CERTIFICATES, LICENSE, AND REGISTRATIONS

• Must be able to submit supporting documents of education and training (High School Diploma, GED, Degree and Certificates) to support qualifications.

• Must be able to obtain and maintain in good standing a Driver’s License and qualify for Fleet Management coverage on company vehicles.

EDUCATION AND/OR EXPERIENCE

• High school diploma or GED required; or three to four (3-4) years successful supervisory experience/knowledge of Food & Beverage required; with a Food Handlers Certificate (G-9)

• High school diploma or GED required; or five (5) years Food & Beverage experience and four (4) years supervisory experience/knowledge required, with Food Handlers Certificate (G-10)

• Associates Degree in Culinary Arts with two (2) to five (5) years successful supervisory experience/knowledge in Food & Beverage (G-11)

SUPERVISORY RESPONSIBILITIES:

Directly supervises all DMO/Stewards in the department. Assists in the direct supervision of all department employees on assigned shift (Steward/DMO and culinary staff).

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

SPECIAL QUALIFICATIONS:

Strong organizational skills required.

SAFETY REQUIREMENTS

Safety is a core value at Shoshone-Bannock Gaming/Hotel. The ability to work safely and prevent personal injury is a key job requirement of every position. Each employee is also expected to be committed to the safety of fellow employees and our customers and demonstrate that commitment through daily actions.

LANGUAGE SKILLS

Ability to read and comprehend documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY

Ability to apply commonsense, understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables. Must be able to communicate effectively in person, while on the phone, while using intercom/microphone, and in writing.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of the position, the employee is regularly required to talk and hear. The employee is also regularly required to stand on a hard surface for long periods of time (minimum 6-10 hours), walk, sit, and use hands and fingers, handle or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb, or balance and stoop, kneel, crouch or crawl.

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 must occasionally lift and/or move up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The Employee regularly works around food & beverage equipment/mechanical moving parts.

The noise level in the work environment is usually moderate to loud. When on the casino floor or other designated areas may be subjected to tobacco smoke. When on the casino floor or other designated areas may be subjected to tobacco smoke.