Assistant Executive Steward - Santa Fe

Durango Casino & Resort•Las Vegas, NV

About The Position

The Assistant Executive Steward helps ensure department operations meet Board of Health, OSHA, Fire Department, HACCP, and Station Casinos standards. In the absence of the Executive Steward, the role sets schedules and job duties, manages staffing hours, oversees Team Member performance and records, and helps maintain effective communication and teamwork. The position leads ongoing training in policies and procedures, chemical use, sanitation, and ware-washing techniques. It establishes and tracks department goals, contributes to annual budgets, and oversees forecasting and cost controls. The Assistant Executive Steward also ensures requisitioning, production, fabrication, product quality, and storage of china, glassware, silverware, and pan-ware comply with company specifications. The role monitors kitchen cleanliness, sanitation, equipment condition, and workplace safety, documenting deficiencies and coordinating with facilities, culinary, and sanitation departments to address them. It may involve hands-on work in a kitchen supporting three meal periods and high-volume production.

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 in difficult situations.
Great attention to detail in maintaining 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, including P.O.S. systems, Microsoft Office systems, and requisitioning.
Ability to work hands-on in a kitchen environment covering a three-meal period and high-volume production, including use of chemicals and soaps, sanitation techniques, and ware-washing procedures.
Ability to demonstrate and ensure department compliance with HACCP guidelines and safe-work requirements.

Nice To Haves

One to three years of food and beverage or culinary experience in related fields preferred.
At least three years in a varied, high-volume dining environment with P&L responsibilities preferred.

Responsibilities

Ensure department areas comply with Board of Health and OSHA standards and regulations.
Know the location and contents of the department’s MSDS booklet and ensure Team Members are trained on its materials.
Know and communicate emergency procedures.
Handle Team Member and Guest opportunities.
Evaluate and oversee Team Member job performance; coach and counsel Team Members who do not meet standards.
Set schedules and job duties and maintain appropriate staffing hours in the absence of the Executive Steward.
Promote teamwork and work productively with the direct supervisor and peers.
Follow Station Casinos’ disciplinary procedures and 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, procedures, chemical usage, and proper ware-washing techniques.
Set daily, weekly, and monthly goals and lead the unit toward desired results.
Communicate department activities consistently to managers and ensure managers hold daily Team Member huddles and maintain communication boards.
Participate in creating annual budgets and lead forecasting and cost controls to meet or exceed operating financial goals.
Oversee requisitioning, production, fabrication, and quality to ensure compliance with company 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 health and OSHA standards.
Ensure kitchens and equipment are in good working order and provide a clean, hazard-free work area.
Document areas that are below standards or not functioning properly and work with facilities, culinary, and sanitation departments to resolve issues.
Work hands-on in kitchen operations as needed, including high-volume production, chemical use, sanitation, and ware-washing.
Demonstrate and ensure compliance with HACCP guidelines and workplace safety requirements.