Lead Steward- Main Kitchen Dishroom

Caesars Southern Indiana•Elizabeth, NJ

26d•Onsite

About The Position

The Lead Steward maintains the cleanliness of the kitchen area and ensures productivity supports operational needs. The position oversees stewarding tasks and assignments, assists with inventory, administers breaks, and helps maintain a clean, organized, safe, and comfortable environment. The role washes and stores dishware, utensils, pots, and pans; keeps soiled dishes flowing from server stations to the Main Kitchen; completes closing checklists; keeps the cooking line free of debris; and handles trash and cardboard. The hourly rate is $17.00.

Requirements

Previous restaurant or steward experience is required.
Must possess basic reading skills and be able to identify caution and warning labels, signage, and stickers.
Must have good communication and interpersonal skills.
Must be a team player.
Must be able to work independently.
Must demonstrate integrity and recognize standards required by a regulated business.
Must be able to sit and/or stand for long periods of time, for a minimum of four hours.
Must demonstrate a sense of urgency while performing tasks and meeting deadlines.
Must be able to maneuver throughout all areas of the casino, including moving between floors by stairways of at least 20 steps or by escalator.
Must be able to lift, carry, and/or push a minimum of 40 lbs.
Must be able to stoop, kneel, bend, twist, turn, push, pull, grasp objects, and operate a computer and other necessary office equipment.
Must be able to tolerate areas containing secondhand smoke, dust, loud noises, and bright lights.
Must be able to work varied shifts, weekends, and holidays as needed.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Monitor stewarding responsibilities to ensure tasks and assignments are completed timely and thoroughly.
Assist with daily inventory.
Administer breaks in a timely manner.
Maintain a neat, clean, organized, safe, and comfortable environment for guests.
Wash and put away dishware, utensils, pots, and pans to maintain required supply levels in the dining room.
Maintain a constant flow of soiled dishes from server stations to the Main Kitchen.
Complete the closing checklist in a timely manner.
Keep the cooking line free of debris throughout the shift.
Empty trash cans and replace liners.
Transport trash to the dumpster and operate the cardboard compressor.
Adhere to internal controls, policies, standards, and procedures.
Understand performance expectations.
Perform other duties as assigned.