Lead Steward (Union)| Part-Time | Allegiant Stadium

Oak View Group•Las Vegas, NV

4d•Onsite

About The Position

The Lead Steward (Union) assists shift supervisors and department directors in the day-to-day function of the department. Maintain a high level of quality in all aspects of the department duties by training, supporting, supervising, and interacting with department team members. Ensure that all schedules are assigned and completed daily. Set a positive example for the department through professional interactions with team members, customers, and families. Perform other duties as assigned by the director. Actively participate in outstanding customer service and accept responsibility in maintaining relationships that are equally respectful to all. Contribute to the team efforts and show good customer interactions and professionalism for customers, fellow employees, and all others with whom there is contact.

Requirements

Passion for hospitality
Ability to work in a team-oriented, fast-paced, event-driven environment.
Working knowledge of all applicable sanitation requirements.
Proven ability to read and understand directions
Ability to adapt to production requirements
Able to lift and move up to 25 lbs.
Ability to work a flexible schedule may include nights, weekends, and holidays as needed based on the events' schedules and business needs.
Required to possess or obtain a valid Southern Nevada Health District (SNHD) Food Handler Safety Card
Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG and venue concession operations.
Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality
Overnights may be required for this position

Responsibilities

Dispose of waste in accordance with waste management procedure
Clean all pots and pans along with cleaning and maintaining kitchens and stewarding
Follow and maintain knowledge of food safety and hygiene regulations
Cleans kitchen equipment and practices all HACCP (Hazard Analysis and Critical Control Points) procedures.
Interact with patients/customers in an appropriate manner in relation to age-based competencies.
Delivers quality customer service to customers by providing one-on-one attention to the detail.
Provide assignments and assistance to team members.
Demonstrate proper use of personal protective equipment in all aspects of job performance.
Relieve the shift supervisor in times of absence.
Adjust or cover schedules as needed during times of short staffing.
Ensure that team members maintain set standards by conducting quality assurance surveys.
Monitor and report any equipment issues or shortages.
Conduct customer and patient surveys.
Assist in inventory management, which includes restocking supplies when necessary
Performs other duties as assigned by the director.