Executive Steward

Under 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.