Executive Steward

Cherokee Nation Businesses•Catoosa, OK

About The Position

The Executive Steward develops and implements cleaning programs, oversees deep-cleaning operations, and ensures cooking equipment, china, glassware, silverware, and front- and back-of-house areas meet or exceed sanitation standards. The position manages departmental budgets, labor, inventory, chemical usage, and vendor relationships, and conducts routine inspections to maintain operational excellence. The Executive Steward leads, coaches, and directs associates, fostering accountability, teamwork, safety, and service.

Requirements

High school diploma or GED certificate and at least three years of related experience, or an equivalent combination of education and experience.
Ability to obtain and maintain all required licenses and approvals from the appropriate gaming authority.
Ability to obtain and maintain ServSafe certification.
Ability to obtain a state-issued alcoholic beverage license.
Knowledge of sanitation practices, food safety regulations, cleaning procedures, and safe chemical handling.
Demonstrated leadership skills, including the ability to supervise, coach, mentor, and motivate a team.
Strong organizational, communication, problem-solving, decision-making, and conflict-resolution skills.
Ability to manage budgets, labor, inventory, and multiple priorities effectively.
Strong attention to detail, accountability, adaptability, and commitment to teamwork and service excellence.
Ability to operate commercial kitchen and cleaning equipment safely.
Ability to work varied shifts, including evenings, weekends, and holidays, as needed.
Ability to stand for extended periods and perform frequent bending and kneeling.
Ability to lift up to 50 pounds.
Ability to work in climate-controlled offices and casino floors with exposure to secondhand smoke and crowd noise.

Responsibilities

Develop, implement, and monitor cleaning schedules and sanitation procedures for assigned areas.
Oversee deep-cleaning projects for facilities, kitchen equipment, and operational tools.
Ensure compliance with applicable local, state, and private health department regulations and food safety standards.
Conduct routine inspections to verify cleanliness, sanitation, and proper equipment maintenance.
Monitor cooking oil usage and oversee the cleanliness and inventory of china, glassware, and silverware.
Operate and oversee commercial equipment, including dish machines, floor buffers, kettles, tilt skillets, and rotary ovens.
Manage departmental budgets, labor costs, staffing, and operational resources.
Order and maintain adequate supplies, cleaning products, and sanitation materials.
Monitor and control chemical inventory, storage, handling, and usage in accordance with safety requirements.
Coordinate and oversee outside contractors performing cleaning, maintenance, or related services.
Supervise, train, coach, and develop associates, and provide input on hiring, performance management, and other personnel decisions.
Promote the Big Six by fostering a fun, friendly, quick, comfortable, clean, and safe environment.
Perform other job-related duties as assigned.