Steward FT - (Dishwasher/Kitchen Production)

About the role

Under general direction from the Steward Supervisor, responsible for ensuring the safety and sanitation of all areas of Food and Beverage Operations.

Responsibilities

• Wash and stock all china, silver, glassware, pots, pans, and other kitchen equipment.
• Use appropriate chemicals in all aspects of cleaning throughout the shift.
• Keep all floors, walls, and drains in kitchen dishwashing areas clean and dry at all times.
• Take action on objects or chemicals that may pose a safety hazard on the floor or misplaced throughout all kitchen areas.
• Keep all food and beverage floors dry at all times.
• Utilize sanitation equipment such as pressure washer and casino floor cleaning machines.
• Communicate with Steward Supervisors and Executive Steward about tasks and assignments.
• Replenish all kitchen line work areas with silverware, glassware, and plates as required.
• Keep back-of-house restaurant areas clean and free of debris; follow daily cleaning schedule as instructed by supervisor.
• Greet internal and external guests in a professional and friendly manner.
• Ensure sanitized dishware, silverware, pots, and pans are available by loading and unloading dishwashing equipment.
• Keep dish and pot washing areas clean, dry, and well organized.
• Monitor dish machines and clean as required; replace soap products as needed.
• Practice safe use of chemicals and follow all MSDS sheet training to avoid injury.
• Work with cooks to ensure the cooking line is clean and well maintained for service.
• Attend and participate in departmental meetings to gain knowledge of products, service, and facility promotions and events.
• Respond to customer inquiries and comments by providing timely and knowledgeable information to ensure quality customer service.
• Report any maintenance or housekeeping discrepancies to management promptly.
• Exhibit a professional appearance and maintain a friendly, cheerful, and courteous demeanor at all times.
• Attend and participate in regularly scheduled staff meetings.
• Follow guidelines regarding health, safety, and customer service according to established policies and procedures.
• Contribute to a team effort and accomplish related results as required.
• Perform other duties as required.

Requirements

• High School Diploma or GED is required unless waived by Human Resources Management.
• Basic understanding of all ware washing and sanitation equipment.
• Must be able to work with chemicals, maintain effective working conditions with other departments, team members, and guests.
• Must successfully pass a pre-employment drug/alcohol screen, background investigation, and obtain and maintain a gaming license.

Skills

• Knowledge of restaurant operations and food service principles.
• Knowledge of kitchen equipment and utensils maintenance operations.
• Knowledge of safe practices in a kitchen-working environment.
• Ability to create a friendly atmosphere and demonstrate excellent customer service.
• Ability to communicate effectively, both verbally and in writing.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to establish and maintain professional relationships with co-workers at all levels.
• Ability to work independently and meet strict timelines.
• Ability to interpret a variety of instructions furnished in written and oral form.

Physical Demands

• Regularly required to stand for prolonged periods, walk, and sit; use hands for dexterity of motion; stoop, bend, kneel, or crouch.
• Must have normal auditory, visual acuity, and verbal communication skills.
• Must frequently lift and/or move up to 50-70 pounds.
• Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus.

Work Environment

• Exposure to cigarette smoke.
• Noisy work environment; work indoors and outdoors in areas that may be unusually hot, cold, noisy, smoky, and dimly lit.
• Maneuver outside in temperatures in excess of 115°F and as cold as 15°F (exposed to all weather conditions).
• Must be able to work nights, weekends, and holidays.