Steward - On Call

San Manuel Band of Mission Indians•Las Vegas, NV

2d•Onsite

About The Position

Reporting to the Stewarding Supervisor and Executive Steward, the Kitchen Worker will be responsible for maintaining the cleanliness of the equipment and areas that have been assigned. Core Job Responsibilities: Responsible for washing and sanitizing all china, glassware and flatware by hand or in dishwashing machine. Gather 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. Maintain chemical detergents in all applicable equipment such as dish washers, pot washers, and routine dispensers. Wash baseboards, floor drains, hand sinks, tables and cutting boards; sweep and mop all floors, wash all floor mats; clean kitchen equipment to include but not limited to dish machines, ice machines, pot machines, prep tables, hot boxes, refrigerators, etc. Separate and remove trash and garbage; place in designated containers, may handle biohazard clean up. Maintain inventories of linen and remove soiled linen. Transport 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. Comply with regulatory departments and with departmental and property policies and procedures, to include SNHD, OSHA, Fire Department, etc. Work on large electronic or gas operated equipment such as ride on floor scrubber, pallet jack, forklift, truck, power washers, etc. Complete mandatory trainings, including but not limited to health and safety, as required by the company, department, or other governing entities (e.g. Health District). Report equipment concerns to direct supervisor. Perform other job-related duties as requested Perform other job-related duties as requested. The Kitchen Worker performs 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.

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

Responsible for washing and sanitizing all china, glassware and flatware by hand or in dishwashing machine.
Gather 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.
Maintain chemical detergents in all applicable equipment such as dish washers, pot washers, and routine dispensers.
Wash baseboards, floor drains, hand sinks, tables and cutting boards; sweep and mop all floors, wash all floor mats; clean kitchen equipment to include but not limited to dish machines, ice machines, pot machines, prep tables, hot boxes, refrigerators, etc.
Separate and remove trash and garbage; place in designated containers, may handle biohazard clean up.
Maintain inventories of linen and remove soiled linen.
Transport 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.
Comply with regulatory departments and with departmental and property policies and procedures, to include SNHD, OSHA, Fire Department, etc.
Work on large electronic or gas operated equipment such as ride on floor scrubber, pallet jack, forklift, truck, power washers, etc.
Complete mandatory trainings, including but not limited to health and safety, as required by the company, department, or other governing entities (e.g. Health District).
Report equipment concerns to direct supervisor.
Perform other job-related duties as requested
The Kitchen Worker performs 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.