Steward FT - (Dishwasher/Kitchen Production)

Table Mountain Casino Inc.; California; Vor Ort; USD 32.000 - 42.000; Vollzeit

Zusammenfassung

Table Mountain Casino Inc. is seeking a dedicated Steward to maintain sanitation and safety across Food and Beverage operations. The role requires washing and stocking all china, silver, glassware, pots, pans, and other kitchen equipment.

You will work with the Steward Supervisors and team to ensure clean, dry surfaces, safe chemical handling, and timely replenishment of wares for service and events. This position demands reliability, strong work ethic, and adherence to all safety policies.

Qualifikationen

• High School Diploma or GED required unless waived by HR.
• Basic understanding of ware washing and sanitation equipment.
• Must pass pre-employment drug screen, background check, and gaming license requirements.

Aufgaben

• Wash and stock china, silver, glassware, pots and pans and other kitchen equipment.
• Use appropriate cleaning chemicals and maintain safe chemical handling.
• Keep floors, walls and drains in dishwashing areas clean and dry at all times.
• Ensure sanitized dishware and cookware are available and organized.
• Monitor dish machines, replace soap as needed and follow MSDS safety guidelines.
• Communicate with Steward Supervisors and staff about tasks and assignments.
• Attend staff meetings and follow health, safety and customer service policies.

Kenntnisse

Restaurant operations

Kitchen safety

Customer service

Communication

Teamwork & diversity

Independent work

Instruction interpretation

Ausbildung

High School Diploma or GED

Jobbeschreibung

Position Summary:

Under general direction from the Steward Supervisor, responsible for ensuring the safety and sanitation of all areas of Food and Beverage Operations. Responsible for washing and stocking all china, silver, glassware, pots, pans and other kitchen equipment.

Essential Duties & Responsibilities:

• Responsible for washing and stocking 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 as a safety hazard on the floor or misplaced throughout all kitchen areas.
• Keep all food and beverage floors dry at all times.
• Utilise sanitation equipment such as pressure washer, Casino floor cleaning machines, etc.
• Communicate with Steward Supervisors and Executive Steward about tasks and assignments.
• Replenishes all areas Kitchen Line work areas with silverware and glassware, and Plates as required.
• Keeps back of house restaurant areas clean and free of debris, Follows daily cleaning schedule as instructed by Supervisor.
• Greets Internal and external guests in a professional and friendly manner.
• Ensures sanitized dishware, silverware, pots and pans are available by loading and unloading dishwashing equipment.
• Keeps Dish and Pot washing areas clean, dry, and well organized.
• Monitors Dish Machines and Cleans as required, replaces soap products as needed.
• Practices safe use of Chemicals and follows all MSDS sheet training to avoid injury.
• Works with Cooks to insure Cooking line is clean and well maintained for service.
• Attends and participates in departmental meetings to gain knowledge of products, service and facility promotions and events.
• Responds to customer inquiries and comments by providing timely and knowledgeable information in order to provide quality customer service.
• Reports any maintenance or housekeeping discrepancies to management in a prompt manner.
• Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor at all times.
• Attends and participates in regularly scheduled staff meetings.
• Follows guidelines regarding health, safety and customer service according to established policies and procedures.
• Contributes to a team effort and accomplishes related results as required.
• Performs other duties as required.

Access to Sensitive Areas:

Access to F&B storage areas.

Signatory Authority:

None.

Minimum Qualifications:

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 be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

Knowledge, Skills and Abilities:

• 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 time lines.
• Ability to interpret a variety of instructions furnished in written and oral form.

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand for prolonged periods, walk and sit; use hands for dexterity of motion; stoop, bend, kneel or crouch, and have normal auditory, visual acuity, and verbal communications skills. The employee must frequently lift and/or move up to 50-70 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus.

Work Environment:

While performing the duties of this position, the employee may be exposed to cigarette smoke. The work environment is noisy and employee will work indoors and outdoors; work performed in areas which may be unusually hot, cold, noisy, smoky and dimly lit, and maneuver outside in temperatures in excess of 115° and as cold as 15° (exposed to all weather conditions).

Must be able to work Nights, Weekends, and Holidays