Steward - On Call

San Manuel Band of Mission Indians•Las Vegas, NV

3d•Onsite

About The Position

The Kitchen Worker will be responsible for maintaining the cleanliness of the equipment and areas that have been assigned. This role involves washing and sanitizing various kitchen items, maintaining cleaning equipment, and ensuring the overall hygiene of the kitchen environment. The position also requires transporting equipment, polishing items, and adhering to all regulatory and company policies. Additionally, the Kitchen Worker may operate large equipment, complete mandatory training, and report any equipment concerns to their supervisor. The role supports the efficient operation of the department and may involve responding to public health emergencies.

Requirements

Effectively communicate in English, both oral and written forms.
Work varied shifts, to include weekends and holidays.
High school diploma or equivalent.
Minimum six (6) months stewarding or comparable experience to include Culinary Training Academy Certification.
Previous experience working in a similar resort setting.
Ability to be efficient, detail-oriented, flexible, and fast.
Ability to count and track inventory.
Working knowledge of the Health and Safety regulations.
Working knowledge of basic kitchen equipment.
Knowledge of and able to use a two-way radio.
Knowledgeable in the implementation and enforcement of policies and procedures regarding safety guidelines, proper chemical usage and handling of BIO-HAZARD materials
Adhere to all Health Department, OSHA, sanitations, and safety regulations to include chemical usage
Excellent customer service skills as well as interpersonal skills to deal effectively with all business contacts
Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.

Responsibilities

Washing and sanitizing all china, glassware and flatware by hand or in dishwashing machine.
Gathering pots and pans to wash in a three (3) compartment sink or a pot machine; breakdown, spray, load, unload dishes, glassware and flatware as it is brought to the dish area then place them back to the appropriate storage location.
Maintaining chemical detergents in all applicable equipment such as dish washers, pot washers, and routine dispensers.
Washing baseboards, floor drains, hand sinks, tables and cutting boards; sweeping and mopping all floors, washing all floor mats; cleaning kitchen equipment to include but not limited to dish machines, ice machines, pot machines, prep tables, hot boxes, refrigerators, etc.
Separating and removing trash and garbage; placing in designated containers, may handle biohazard clean up.
Maintaining inventories of linen and removing soiled linen.
Transporting equipment such as hot and cold box, speed racks, push carts from hallways/kitchens to deliver to other outlets and facilitates throughout the property.
Polishing of equipment as needed.
Complying with regulatory departments and with departmental and property policies and procedures, to include SNHD, OSHA, Fire Department, etc.
Working on large electronic or gas operated equipment such as ride on floor scrubber, pallet jack, forklift, truck, power washers, etc.
Completing mandatory trainings, including but not limited to health and safety, as required by the company, department, or other governing entities (e.g. Health District).
Reporting equipment concerns to direct supervisor.
Performing other job-related duties as requested.
Performing other job-related duties as requested.
Performing other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks, and assignments that contribute to the mitigation or response to any public health emergency.