Steward - On-Call

Fontainebleau Las Vegas•Las Vegas, NV

21d•$25•Onsite

About The Position

The Steward is responsible for maintaining the Company’s kitchen and surrounding areas, keeping them clean and sanitary.

Requirements

Must be at least 21 years of age.
High School Diploma required
Previous experience in stewarding preferred
Some experience with inventory controls and systems, storeroom principles, and procurement processes are preferred
The ability to complete appropriate safety training and certifications to perform work tasks
Develop and maintain positive and productive working relationships with other employees and departments
Excellent interpersonal skills to deal effectively with guests, management, Members, and other outside contacts
Excellent customer service skills
Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
Must be willing and able to work a flexible schedule to include holidays, nights, and weekends
Work in a fast-paced, busy, and somewhat stressful environment
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

Responsibilities

Responsible for all aspects of dish washing & pot washing including but not limited to cleaning and maintaining the sanitation of kitchen equipment and other areas assigned
Sort and Clean dishes, silverware, glasses, utensils, and assorted items
Wash pots and pans
Clean and sanitize kitchens, kitchen equipment, and work areas, including but not limited to tables, work surfaces, kettles-braisers, deep fryers, stainless steel counters, floors, walls, waste containers, drains, freezers, refrigerators units, and walk-ins
Pick up and dispose of trash and cardboard, in all kitchens and F&B venues
Ensure assigned work area is cleaned, organized, and complies with all regulatory standards and codes
Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor
Conduct various inventory counts when assigned and fill requisition as required
Follow Hazardous Material Management Program (HMMP) procedures for handling and disposing of chemicals, pesticides, blood borne pathogens, etc., including using Safety Data Sheets (SDS)
Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures
Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary