Assistant Executive Steward - Santa Fe

Durango Casino & Resort•Las Vegas, NV

About The Position

The Assistant Executive Steward helps lead the stewarding operation and ensures department activities comply with Station Casinos’ standards and applicable Board of Health, Department of Health, OSHA, Fire Department, and HACCP requirements. The role supports the Executive Steward in their absence by overseeing Team Member performance, staffing, schedules, job assignments, training, records, department communication, goals, and operating results. The position oversees requisitioning, production, fabrication, product quality, cost controls, and the proper storage of china, glassware, silverware, and pan-ware. It also maintains cleanliness and sanitation, ensures kitchens and equipment are in good working order, and documents issues while coordinating with facilities, culinary, and sanitation teams to resolve them. The role participates in annual budgeting and supports forecasting and cost controls to meet or exceed operating goals.

Requirements

Ability to communicate effectively with Guests, Team Members, and Management.
Ability to manage time effectively with minimum supervision.
Ability to handle a flexible schedule.
Sound judgment and maturity in decision-making, including when handling difficult situations.
Great attention to detail to maintain the unit’s appearance and operating standards.
Comprehensive knowledge of Health Department, OSHA, Fire Department, and Station Casinos’ regulations.
Basic knowledge of profit and loss statements, cost control, budgeting, training, inventory control, and sanitation.
Basic computer skills with P.O.S. systems, Microsoft Office systems, and requisitioning.
Ability to work hands-on in any kitchen environment, including three-meal periods and high-volume production, and to use chemicals and soaps and perform sanitation and ware-washing procedures.
Ability to demonstrate and ensure the department operates within HACCP guidelines.
Ability to ensure compliance with safe and hazard-free work environment requirements under Department of Health and OSHA regulations.

Nice To Haves

Minimum 1 to 3 years of food and beverage or culinary experience in related fields preferred.
Minimum 3 years in a varied, high-volume dining environment with P&L responsibilities preferred.

Responsibilities

Ensure assigned areas comply with Board of Health, Department of Health, OSHA, Fire Department, HACCP, and Station Casinos’ standards and regulations.
Know the location and contents of the department’s MSDS booklet and ensure Team Members are trained on its materials.
Understand and display knowledge of emergency procedures.
Handle Team Member and Guest opportunities.
Evaluate and oversee Team Member job performance.
Set schedules and job duties and maintain appropriate staffing hours and service standards in the Executive Steward’s absence.
Work productively with the direct supervisor and peers, and encourage teamwork in the department.
Coach and counsel Team Members who do not meet standards, and follow Station Casinos’ disciplinary procedures.
Maintain Team Member records, including time and attendance and corrective counseling.
Ensure Team Members know and follow Station Casinos’ policies and standards.
Conduct ongoing group and individual training on policies and procedures, chemical use, and proper ware-washing techniques.
Set daily, weekly, and monthly goals and lead the unit in achieving desired results.
Communicate department activities consistently to managers.
Ensure managers hold daily Team Member huddles and maintain communication boards with pertinent information.
Participate in creating annual budgets.
Lead forecasting and cost-control efforts to meet or exceed the unit’s operating financial potential and goals.
Oversee requisitioning, production, fabrication, and quality to ensure strict compliance with Station Casinos’ specifications, standards, and guidelines.
Work with the Management Team to ensure products meet company specifications and cost controls.
Ensure proper storage of china, glassware, silverware, and pan-ware.
Maintain cleanliness and sanitation in accordance with department policies and Department of Health and OSHA standards.
Ensure kitchens and equipment are in good working order and provide a clean, hazard-free work area compliant with applicable guidelines.
Document areas that are below standards or not functioning properly and coordinate with facilities, culinary, and sanitation departments to address them.
Work hands-on in kitchen environments involving three-meal periods, high-volume production, chemicals, soaps, sanitation, and ware washing.