Assistant Executive Steward

4 weeks ago

Rohnert Park, United States Graton Resort & Casino Full time
Requirements

Required Qualifications:
1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
2. Three (3) years Food Beverage supervisory experience.
3. High School Diploma or equivalent required.
4. Ability to handle a flexible schedule to work weekends, holidays and all shifts.
5. Ability to delegate, empower, and evaluate hourly Team Members to achieve desired objectives with minimal supervision.
6. Sound judgment in all decision making abilities, even when dealing with difficult situations where Guests, Team Members and the overall long-term profitability are not adversely impacted.
7. Ability to work in a fast-paced environment and make quick judgment decisions.
8. Must be at least 21 years of age.
9. Must be able to obtain a Graton Gaming Commission License during the pre-employment process and maintain a gaming license while employed.
10. Possess or obtain a California Food Handler's Certification.

Physical Requirements:
1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
2. Ability to climb, bend, reach, walk and stand for the duration of the shift.
3. Requires manual dexterity to operate job related equipment.
4. Must be capable of lifting up to 50 pounds with or without assistance.

Job Description

Position Summary:
The Assistant Executive Steward is responsible for the cleanliness of kitchen(s) and food preparation areas. This role is also responsible for inventory control of chemicals, utensils, supplies for dish rooms, etc. The Assistant Executive Steward will supervise, train and inspect the performance of Team Members in the kitchens and dish rooms.

Essential Functions:
1. Responsible for redefining hospitality at Graton Resort Casino while living, supporting, and promoting our values.
2. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas including, but not limited to: Marketplace Dish Room, Team Dining Room, 630 Park Steakhouse, Tony's of North Beach Italian Restaurant and casino bars.
3. Prepare and distribute assignments to Kitchen Workers while reviewing priorities and ensuring health standards are met.
4. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA, Graton Gaming Commission, and Graton Resort Casino standards.
5. Monitor and document any culinary or sanitation departments for items that are below standards and not functioning properly. Create and submit maintenance orders for repairs by the facilities department.
6. Maintain inventory levels of cleaning chemicals, utensils, and various other supplies.
7. Evaluate and oversee job performance of Team Members.
8. Set schedules and specific job duties, while maintaining Team Member's hours for proper staffing at all times.
9. Ensure that all Managers hold daily Team Member huddles and maintain communication boards to communicate pertinent information to Team Members.
10. Oversee the maintenance and inventory of Banquet equipment, china, glass, and silver.
11. Supervise team of 40 Team Members, responsible for hiring, training, disciplining, and evaluating team
performance, and documenting in regard to all aspects of employment.
12. Supervise stewarding dishwashers, support kitchen staff, and banquet daily event set ups.
13. Implement training programs, safety, sanitation, and proper food handling.
14. Ensure chemicals and cleaning supplies inventory are properly maintained and replenished and
conduct full weekly inventory.
15. Assists Banquet Manager and Executive Chef in all aspects of banquet functions; set-up, equipment rentals, operation, plate up and breakdown of events.
16. Responsible for supervising and directing utility stewards and dishwashers to transport and clean utensils and service ware in order to provide cooks, bus persons, and food servers with appropriate equipment for guest dining experience.
17. Attend Safety Meeting, Food and Beverage Meeting and BEO meetings.
18. Implement daily, weekly and monthly cleaning/deep cleaning schedule.
19. Prepare team weekly schedule and payroll audit.
20. Other job-related duties as assigned by management.

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