About The Role

DescriptionUnder direct supervision of the Director of Food & Beverage, the Executive Steward is responsible for overseeing kitchen sanitation, cleanliness, and the management of non-food equipment and supplies for all casino restaurants and banquet operations. This role requires a hands-on leadership approach, actively working alongside the team to ensure standards are met and operations run smoothly.

Job Requirements

Recruit, train, and manage stewarding staff, including dishwashers and cleaners, while conducting performance evaluations.
Ensure the kitchen's dishwashing, sanitation, and food preparation areas meet health and safety standards.
Establish and implement preventive maintenance schedules and standard operating procedures for all outlets under stewarding.
Monitor and manage inventory of cleaning supplies, china, glassware, and other kitchen equipment, and requisition necessary items to ensure efficient service.
Oversee the maintenance of kitchen equipment, ensuring it is clean, in good condition, and properly stored, to include evaluating and establishing appropriate processes.
Ensure the department adheres to property policies, health regulations, and safety protocols.
Collaborate with chefs and other management to ensure all kitchen equipment is available and functional for food and beverage operations.
Assists the Director on projects and special events to include set up and breakdown for Banquet events.
Perform other duties as assigned.

QualificationsEducation and Experience

Must be bi-lingual in English and Spanish.
Minimum of 3 years’ experience in a leadership role with stewarding or related field experience.
Knowledge of all chemicals, their interaction, and use.
Proven ability in writing documentation, procedures, and training employees to use new tools, systems or equipment.
Excellent interpersonal, verbal, and written communication skills.