Assistant Executive Steward - Red Rock

Durango Casino & Resort; Las Vegas (NV); Presencial; USD 42.000 - 66.000; Jornada completa

Descripción de la vacante

Station Casinos LLC. seeks an experienced supervisor to ensure health, safety, and sanitation standards are met across kitchen operations. You will train team members, supervise scheduling, and manage costs while maintaining HACCP and regulatory compliance.

Responsibilities include budgeting, forecasting, inventory control, and ensuring high-quality service in high-volume dining environments. Strong leadership and meticulous attention to detail are required.

Formación

• Must communicate effectively with Guests, Team Members and Management.
• Ability to manage time with minimal supervision and a flexible schedule.
• Sound judgment and maturity in decision making for difficult situations.
• Strong attention to detail to maintain unit appearance and standards.
• Comprehensive knowledge of Health Dept., OSHA, Fire Dept. regulations and Station Casinos’ rules.

Responsabilidades

• Train and coach Team Members on policies, materials, and proper ware washing.
• Set daily/weekly/monthly goals and lead unit to achieve results.
• Prepare budgets, forecasts, and cost controls for the unit.
• Oversee procurement, production, and quality to meet Station Casinos’ specifications.
• Ensure proper storage of china, glassware, and pan-ware; maintain sanitation standards.

Conocimientos

Effective communication

Time management

Flexible schedule

Team leadership

Detail orientation

Discipline & coaching

Herramientas

POS systems

Microsoft Office

Requisitioning software

Descripción del empleo

Ensure your areas comply with Board of Health and OSHA Standards and Regulations. Have knowledge of where your MSDS booklet is located for your Department and understand its contents. Ensure Team Members are trained on materials in the book. Display knowledge of all emergency procedures. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members’ hours for proper staffing as defined through established service standards in absent of Executive Steward. Work productively with direct supervisor and peers. Display and encourage teamwork in the department. Coach and Counsel Team Members who are not meeting Standards. Understand the steps of discipline according to Station Casinos Policies. Ensure that Team Member records are properly maintained (i.e. time & attendance and corrective counseling). Ensure that all Team Members are knowledgeable of and adhere to all Station Casinos’ Policies and Standards. Conduct group and individual training regarding policies and procedures, chemical usage and instruction on proper ware washing techniques on an ongoing basis. Set daily, weekly and monthly goals and opportunities and lead the unit to achieve the desired result. Communicate on a consistent basis with all managers, keeping them abreast of all department activities. Ensure that allMangers hold daily Team Member Huddles and maintain communication boards to communicate pertinent information to Team Members. Participate in the creation of annual budgets. Manage and lead the unit in all forecasting and cost controls to meet or exceed units’ operating financial potential and goals. Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Station Casinos’ specifications, standards and guidelines. Work closely with Management Team to ensure all products comply with Station Casinos’ specifications and cost controls. Responsible for the proper storage of china, glassware, silverware and pan-ware. Responsible for maintaining cleanliness and sanitation standards in accordance with department polices and the Department of Health and OSHA. 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 and Station Casinos guidelines. Monitor by proper documentation and work with facilities, culinary and sanitation departments if any area is below standards or not functioning properly.

Qualifications:

Ability to communicate effectively with Guests, Team Members and Management. Must manage time effectively with minimum supervision. Must be able to handle a flexible schedule. Must demonstrate sound judgment and maturity in his or her decision‑making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards. Minimum 1 to 3 years food and beverage/Culinary experience in related fields preferred. Minimum 3 years in varied high volume dining environment with P&L responsibilities preferred. Comprehensive knowledge of Health Department, OSHA, Fire Department and Station Casinos’ Regulations, which includes basic knowledge of profit and loss statements, cost control, budgeting, training, inventory control and sanitation. Basic computer skills in P.O.S. systems, Microsoft Office systems and Requisitioning. Must possess the ability to work hands on in any kitchen environment pertaining to a three-meal period and high-volume production in the usage of chemicals, soaps, sanitation techniques and ware washing procedures. Must be able to demonstrate and ensure that the department is within HACCP guidelines. Must ensure and comply with a safe and hazard free work environment according to the Department of Health and OSHA regulations.