Executive Steward - Spirit Mountain Casino : Job Details

TITLE:

Executive Steward

LAST UPDATED:

October 30,2020

DIVISION:

Guest Services

DEPARTMENT:

Food and Beverage

REPORTS TO:

Executive Chef

FLSA STATUS:

Exempt

COMP LEVEL:

12

__________________________________________________________________________

Summary: Supervises and coordinates the activities of the Stewarding Assistant Managers, dish machine operators, sanitation of all assigned areas, deep cleaning projects, ordering, control and inventory of all china, glass and silver. Adhering to sanitation standards and managing the day to day operations of the back of the house food and beverage operations from a cleaning and sanitation perspective.

The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

Essential Job Functions:

* Supervises and monitors daily operations within Stewarding areas and ensures appropriate staffing levels.

* Prepares schedules for employees including training, work shifts, lunches and breaks.

* Monitors activities of other staff and provides instructions in the finer points of cleaning and sanitizing, follows general standards per the department and position; trains new employees and monitors training by training buddies.

* In association with the Executive Chef, plans and develops cleaning schedules and deep cleaning

* Tests new products and chemicals for effective cleaning and sanitizing of all kitchen equipment

* Conducts standard operating training for all dish machine operators, including use of machine, use of chemicals, properly cleaning and sanitizing equipment and food production areas.

* Performs administrative duties such as assisting with interviewing and performance evaluations, preparing memos, documents and reports, and reviews other expense and labor costs with the Executive Chef and/or Food and Beverage Manager.

* Requisitions supplies, prepares inventories as requested, tracks products delivered and ensures proper billing of items.

Spirit Mountain Standards:

* Delivers Spirit Mountain's Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI's Pride Values, Brand Promise and Business Vision.

* Learns, comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations and Regulation Chapter 5 requirements.

* Follows all Corporate and departmental safety policies and procedures.

Supervisory Responsibilities:

* Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws and in alignment with SMGI's Pride Values, Brand Promise and Business Vision.

* Interviews and trains employees.

* Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests.

* Makes recommendations to the Manager and Director for hiring and staff separations in accordance with company policies.

Required Knowledge of:

* Following all Safety Data Sheets (SDS) criteria

* Principles, practices, and processes of food preparation and delivery.

* Principles, practices, and processes of safe food handing.

* Principles, practices, and processes of inventory control and ordering systems.

* Methods and strategies of calculating and monitoring food production costs.

* Computer hardware and software applications.

* Supervisory principles, practices and methods.

Required Skill in:

* Recognizing and correcting situations that are unhealthy or may lead to poor guest

* Monitoring and providing guest

* Prioritizing and organizing

* Operating computer hardware and software applications.

* Supervising, leading, and delegating tasks and authority.

* Communicating both orally and in writing.

* Establishing and maintaining effective working relationships with others.

Education, Experience, Licenses, Registrations, and Certifications:

* Associate's Degree in culinary arts or a related field, and three (3) years high volume BOH kitchen experience, one (1) year supervisory experience, or equivalent combination of education, training and experience.

* Low security gaming license issued by the Grand Ronde Gaming Commission.

* Must have up to date/current ServSafe Food Manager Certificate

* Must be at least 21 years of age.

Environmental Factors and Conditions/Physical Requirements:

* Work is performed in a food service environment with routine exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.

* Subject to high levels of noise.

* Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling and lifting up to 50 pounds.

* Work is subject to frequent use of hands and arms to finger, handle, feel and reach.

Equipment and Tools Utilized:

* Equipment utilized includes personal computer, standard office equipment, hand tools used in the preparation and processing of food including ovens, burners, broilers, deep fryers, pots, pans, skillets, slicers, steamers, mixers, food processors, knives and other cooking utensils, telephones and two-way radios.