Steward
KEY JOB FUNCTIONS:
The Steward/Dishwasher is responsible for supporting the overall cleanliness and sanitation standards of the food and beverage operation and is not limited to dishwashing functions.
DISHWASHING AND SANITATION
• Clean and sanitize all dishware, glassware, silverware, cookware, pots, pans, utensils, trays, food-service equipment, and other food and beverage service items in accordance with established sanitation standards and procedures.
• Operate dish machines, pot-and-pan washing equipment, sinks, garbage disposals, compactors, chemical dispensing systems, and other cleaning and sanitation equipment as directed.
• Maintain dishwashing and pot-and-pan areas in a clean, organized, sanitary, and safe condition throughout the shift.
• Sort, scrape, soak, wash, rinse, sanitize, dry, and properly store dishware, cookware, utensils, and other food-service items.
• Maintain an appropriate pace of work to ensure clean supplies are continuously available to meet business demands.
• Inspect cleaned items for cleanliness and sanitation and re-clean items when necessary.
• Properly store clean equipment, dishware, glassware, cookware, utensils, and supplies in designated locations.
• Maintain adequate supplies of clean dishware, cookware, utensils, and other operating equipment for culinary and restaurant operations.
KITCHEN AND EQUIPMENT CLEANING
• Maintain cleanliness, sanitation, and organization of all kitchen areas, restaurant back-of-house areas, food preparation areas, storage areas, dishwashing areas, receiving areas, and other designated operational areas.
• Perform routine and periodic deep cleaning of kitchens, restaurants, dishwashing areas, equipment, fixtures, floors, walls, ceilings, drains, shelving, storage areas, carts, racks, and other designated areas.
• Clean and sanitize kitchen equipment and components, including but not limited to ovens, ranges, fryers, grills, griddles, prep equipment, sinks, worktables, shelving, racks, carts, refrigeration equipment, freezers, and other food-service equipment as assigned.
• Clean accessible components and surfaces of exhaust hoods, hood systems, filters, vents, and related areas as assigned and in accordance with applicable safety procedures.
• Break down, clean, sanitize, and reassemble equipment, workstations, and other areas as required for daily operations, scheduled cleaning, inspections, preventive maintenance support, or special projects.
• Assist with cleaning equipment during scheduled equipment shutdowns, maintenance periods, outlet changeovers, and deep-cleaning projects.
• Remove food debris, grease, carbon buildup, spills, stains, and other accumulations from equipment and surfaces using approved cleaning procedures and chemicals.
• Maintain kitchen equipment and work areas in a sanitary condition before, during, and after operational periods.
FLOOR, FACILITY, AND DEEP CLEANING
• Perform floor-care activities including sweeping, mopping, scrubbing, degreasing, squeegeeing, machine scrubbing, pressure washing, and other floor-cleaning procedures as required.
• Clean and maintain bar area floors, including sweeping, mopping, scrubbing, degreasing, squeegeeing, and other floor-cleaning procedures as required.
• Clean and maintain bar area floor drains, drain covers, surrounding areas, and related drainage areas to ensure proper sanitation and cleanliness.
• Remove spills, food debris, beverage residue, grease, glass, and other materials from bar floors and drains as required to maintain a clean, safe, and sanitary environment.
• Operate floor scrubbers, pressure washers, wet vacuums, floor machines, hoses, pumps, and other cleaning equipment as trained and authorized.
• Pressure wash designated kitchen, restaurant, back-of-house, loading, receiving, waste, outdoor, and other areas as required.
• Clean and sanitize walls, doors, windows, ceilings, fixtures, shelving, drains, floor drains, corners, ledges, and other surfaces within assigned areas.
• Perform scheduled and unscheduled deep-cleaning assignments throughout the property's food and beverage operation.
• Assist with cleaning areas affected by grease, food debris, spills, waste, or other buildup.
• Clean and maintain drains, floor drains, drain covers, and surrounding areas as assigned.
• Assist with special sanitation projects, seasonal cleaning, property inspections, health inspections, operational cleanups, and other cleaning initiatives.
• Maintain assigned cleaning areas in a condition that meets company, health department, food safety, and property standards.
WASTE, TRASH, AND RECYCLING
• Empty, transport, clean, and properly dispose of trash, recycling, food waste, and other refuse in accordance with company procedures and applicable laws and regulations.
• Maintain and clean trash, recycling, waste, and refuse collection areas and equipment.
• Replace trash liners and containers and maintain waste areas in a clean and sanitary condition.
• Safely transport waste, recycling, food waste, and other materials using designated carts, containers, or equipment.
• Immediately address spills, leaks, breakage, or other sanitation concerns involving waste or refuse.
• Follow established procedures for handling food waste, grease, broken glass, sharp objects, and other materials requiring special care.
CHEMICALS AND SANITATION SAFETY
• Safely handle, dilute, transport, use, and store cleaning chemicals, detergents, sanitizers, degreasers, and other sanitation products in accordance with Safety Data Sheets (SDS), manufacturer instructions, company procedures, and applicable regulations.
• Use required personal protective equipment (PPE) when handling chemicals, operating cleaning equipment, or performing assigned duties.
• Properly label and store chemicals and cleaning products in designated locations.
• Immediately report chemical spills, exposure incidents, damaged containers, or unsafe chemical conditions to management.
• Follow all food safety, sanitation, OSHA, environmental, chemical-handling, personal protective equipment, and company safety requirements.
• Never mix chemicals or use chemicals for purposes other than those approved by company procedures or manufacturer instructions.
• Maintain awareness of chemical hazards and follow established procedures for chemical storage and dispensing systems.
STOCKING AND OPERATIONAL SUPPORT
• Stock and replenish dishware, cookware, utensils, cleaning supplies, chemicals, paper products, kitchen supplies, and other materials as directed.
• Maintain proper organization of supplies, equipment, cleaning materials, and operational items.
• Assist with receiving, moving, transporting, staging, storing, and organizing kitchen equipment, supplies, dishware, cookware, furniture, carts, racks, containers, and other materials as required.
• Assist culinary and restaurant personnel with cleaning, sanitation, organization, and operational support.
• Assist with kitchen opening, closing, changeover, shutdown, and deep-cleaning procedures as assigned.
• Assist with breakdown and cleanup following events, banquets, high-volume operations, special functions, and other food and beverage activities.
• Assist with preparing kitchens, restaurants, dishwashing areas, and other operational areas for service.
• Assist with restoring work areas to required cleanliness and sanitation standards following service.
EQUIPMENT AND WORK AREA RESPONSIBILITIES
• Operate cleaning, sanitation, dishwashing, floor-care, and other equipment as trained and directed.
• Maintain cleaning and sanitation equipment in a clean, safe, and operational condition.
• Perform basic care and routine cleaning of assigned equipment.
• Report damaged, malfunctioning, missing, or unsafe equipment to the appropriate supervisor.
• Keep hoses, cords, cleaning tools, carts, chemicals, and other equipment properly stored when not in use.
• Maintain clear and safe access to work areas, equipment, exits, walkways, and emergency equipment.
• Follow equipment operating instructions and established safety procedures at all times.
DAILY OPERATIONS AND SPECIAL PROJECTS
• Assist with routine, periodic, and scheduled sanitation programs throughout the property.
• Assist with special cleaning projects, property initiatives, inspections, audits, renovations, maintenance activities, and operational projects as assigned.
• Assist with increased cleaning and sanitation requirements during high-volume periods, special events, emergencies, weather events, equipment failures, or other unusual operating conditions.
• Respond promptly to spills, breakage, sanitation concerns, equipment issues, and other conditions requiring immediate attention.
• Assist with maintaining food and beverage areas in a condition suitable for health department, regulatory, company, and internal inspections.
SAFETY AND EMERGENCY RESPONSIBILITIES
• Assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, Security, or senior team members.
• Follow all emergency procedures, evacuation procedures, fire and life safety procedures, and other established safety protocols.
• Report unsafe conditions, hazards, sanitation concerns, damaged equipment, pest activity, leaks, spills, or other operational concerns to management.
• Maintain awareness of emergency exits, fire equipment, evacuation routes, and designated safety procedures within assigned work areas.
• Assist in maintaining safe work areas for Team Members and guests.
CUSTOMER SERVICE AND TEAMWORK
• Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times.
• Maintain professional, courteous, and cooperative working relationships with Team Members, supervisors, culinary personnel, restaurant personnel, and other departments.
• Assist other Team Members with duties related to the cleanliness, sanitation, safety, organization, and operation of the property's food and beverage and back-of-house areas as directed by management.
• Communicate operational concerns, shortages, equipment problems, sanitation issues, and other relevant information to supervisors in a timely manner.
• Respect and properly care for all company property, equipment, supplies, facilities, and guest property.
PHYSICAL DEMANDS AND WORK REQUIREMENTS:
The physical demands described below are representative of those required to successfully perform the essential functions of the position.
• Must be able to stand and/or walk for extended periods of time.
• Must be able to frequently bend, stoop, kneel, reach, stretch, push, pull, twist, and perform repetitive motions.
• Must be able to climb stairs and steps repeatedly as required.
• Must be able to lift and carry up to 50 pounds unassisted.
• Must be able to push and pull carts, racks, containers, equipment, hoses, and other materials as required.
• Must be able to safely handle and maneuver dishware, cookware, kitchen equipment, cleaning equipment, waste containers, and other operational materials.
• Must be able to work in wet, humid, hot, cold, noisy, greasy, and physically demanding environments.
• Must be able to work around steam, heat, water, cleaning chemicals, food products, grease, and other normal kitchen and sanitation conditions.
• Must be able to operate cleaning and sanitation equipment safely.
• Must be able to see sufficiently to perform required duties and identify cleanliness, sanitation, safety, and equipment conditions. Vision may be corrected with appropriate aids.
• Must be able to hear sufficiently to receive instructions, communicate with Team Members, identify alarms, and respond to emergency conditions. Hearing may be augmented with a hearing aid or other appropriate device.
• Must be able to communicate verbally, clearly, and articulately.
• Must be able to understand and comply with Policies and Procedures, Job Description, daily memorandums, safety instructions, sanitation requirements, and other instructions.
• Must be able to work effectively under stressful conditions and maintain productivity during periods of high business volume.
• Must be able to safely perform assigned duties while wearing required PPE.
WORK ENVIRONMENT:
• Work is primarily performed in commercial kitchen, restaurant, dishwashing, food and beverage, storage, receiving, waste, and back-of-house environments.
• Work may involve exposure to heat, steam, cold temperatures, water, wet floors, grease, food products, cleaning chemicals, noise, odors, and other conditions normally associated with commercial food and beverage operations.
• Work may require frequent exposure to wet conditions and the use of hoses, pressure washers, floor-cleaning equipment, and other sanitation equipment.
• Work may require working in confined or limited-access areas associated with kitchen, dishwashing, storage, sanitation, and back-of-house operations.
• Work schedules may include early mornings, evenings, overnight shifts, weekends, holidays, special events, and other periods based on business needs.
• Must be able to work safely and productively in a fast-paced environment and adapt to changing operational requirements.
ESSENTIAL FUNCTIONS:
The essential functions of this position include, but are not limited to, maintaining the cleanliness and sanitation of dishwashing areas, kitchens, restaurants, equipment, floors, food and beverage areas, storage areas, and designated back-of-house areas; operating dishwashing and cleaning equipment; performing deep cleaning; pressure washing; handling waste and recycling; handling cleaning chemicals; stocking supplies; assisting with kitchen and restaurant operations; and supporting sanitation, safety, and operational requirements of the property.
The Company will engage in an interactive process and provide reasonable accommodations as required by applicable law.
ADDITIONAL DUTIES AND RESPONSIBILITIES:
• Perform all duties assigned by management.
The duties listed above are representative of the work performed in this position and are not intended to constitute an exhaustive list of duties, responsibilities, or required skills.
Team Members may be assigned additional tasks, projects, and responsibilities that are reasonably related to the cleanliness, sanitation, safety, organization, maintenance, service, and operation of the property's food and beverage and back-of-house areas.
Duties may vary based on business needs, operational requirements, special events, property conditions, health and sanitation requirements, inspections, emergencies, and other circumstances affecting the operation.
Management reserves the right to modify, add, or remove duties and responsibilities consistent with the operational needs of the property and applicable Company policies, procedures, and collective bargaining agreement requirements.
TOGETHER WE WIN
We believe in delivering family-style service—an approach that fosters warmth, connection, and a genuine sense of belonging. Our team treats every guest and colleague with the same care and hospitality we would extend to family, creating a welcoming environment built on respect, teamwork, and personalized attention. Whether assisting customers or collaborating with coworkers, we prioritize service that is thoughtful, supportive, and rooted in genuine relationships.
WE ARE CAESARS
All Team Members are expected to uphold the Company's Mission, Vision, and Values and contribute to a culture of excellence, teamwork, service, accountability, and respect.
Our Mission: “Create the Extraordinary”
Our Vision: “We create spectacular worlds that immerse, inspire and connect you. We don’t perform magic; we create it with excellence.”
Our Values:
BLAZE THE TRAIL
We challenge ourselves to innovate, improve, and create new possibilities.
TOGETHER WE WIN
We work together, support one another, and recognize that our collective success depends on teamwork.
ALL-IN ON SERVICE
We are committed to providing exceptional service to our guests, Team Members, and communities.
DISCLAIMER
These statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of the position.
The Company reserves the right to make changes to the job description whenever necessary, consistent with applicable law, Company policies, and any applicable collective bargaining agreement.
BACKGROUND CHECK AND PRE-EMPLOYMENT SCREENING
As part of the onboarding process for new hires, candidates will be required to complete a background check.
In addition, pre-employment drug testing is mandatory for any role operating a motor vehicle (Valet, Bus Drivers, Limo Drivers), Facilities and/or Engineering, Lifeguards, Pilots, Security and Surveillance roles.
Pre-employment screenings will be completed prior to an offer being extended, except where applicable law requires that such pre-employment screening may occur post-offer.
EQUAL EMPLOYMENT OPPORTUNITY
Caesars Entertainment is an Equal Opportunity Employer. The Company does not discriminate against employees or applicants based upon race, color, creed, religion, national origin, sex, marital status, disability, status with regard to public assistance, age, sexual or affectional orientation, gender identity, familial status, ancestry, local human rights commission activity, citizenship, genetic information, protected veteran or military status, or any other protected class.
ADA
Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities, pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individual's religious beliefs or practices.
EDUCATION AND/OR EXPERIENCE:
• Previous back-of-house restaurant, kitchen, stewarding, custodial, sanitation, housekeeping, hospitality, or related experience preferred.
• Previous experience operating commercial dish machines, pressure washers, floor-cleaning equipment, or other commercial cleaning equipment preferred but not required.
• Experience handling cleaning chemicals and sanitation equipment preferred.
• Food safety or sanitation training preferred.
• Must have a neat and clean appearance.
• Must demonstrate the ability to follow written and verbal instructions.
• Must demonstrate the ability to work effectively as part of a team.
• Must demonstrate dependability, punctuality, accountability, and a willingness to support daily operational requirements.