Under the supervision of the SECR Stewarding Shift Supervisor, assure that the highest standards of cleanliness are maintained for our guests and associates.
Essential Duties and Responsibilities:
Wash dishes, glasses, pots, pans, by hand or dish machine.
Restock dishes and glassware.
Keep all dishwashing areas cleaned and stocked.
Sweep and mop floors.
Maintain and care for all equipment to help keep in an as new condition.
Assist in cleaning kitchen.
Maintain knowledge of cleaning and sanitizing chemicals including the safe use and usage.
Keep all items stored properly and at par levels.
Complete all work in a timely and efficient manner.
Keep all kitchen and wares washing areas clean and supplied.
Stage and ready wares for operations.
Deliver dirty linens to laundry.
Polish all silver in all areas.
Communicate effectively with supervisor, co-workers, and general public to ensure the success of the operations.
Remove trash and recyclable items from the kitchen areas.
Remain professional in the approach to guests and associates.
Support team dynamics on the job.
Perform all other duties as assigned by Stewarding Shift Supervisor and Executive Steward (i.e., washing peeling vegetables, rudimentary knife work, cooler maintenance).
Maintain all sanitation rules and regulations. Must be able to pass SECR Food Safety Training Certification Test.
Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.
Contacts/Purpose of Contacts:
Contact with Department Chef and Manager, Executive Steward, Sous Chef, Lead Cook, and direct report Stewarding Shift Supervisors.
Must be at least 18 years of age.
Kitchen cleaning experience preferred.
Must have an organized and thorough work ethic and a strong desire to provide service.
Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.
License, Certification, or Special Requirements:
Native American preference shall apply to all positions.
Knowledge, Skills, and Abilities:
Knowledge of kitchen equipment and utensils maintenance washing, cleaning, and operations.
Knowledge of safe practices in a kitchen working environment.
Ability to create a friendly atmosphere and demonstrate excellent guest 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 follow instructions furnished in written and oral form.
Ability to work hard and follow provided exceptional people skills with a high level of enthusiasm and professionalism.
Frequent use of hands, wrists, fingers associated with daily cleaning as associated with washing dishes, sweeping, mopping and polishing.
Stand and walk for extended periods of time.
Bend, stoop and kneel.
Frequently lift and/or move up to 50 pounds.
Frequent walking and standing in a smoking environment and contact with the general public. Constant visual stimulation via neon lights on slot machines, repeatedly changing machine video screens, static or flashing signs throughout the casino and constant machine and crowd noise.
Must possess sufficient stamina to work under all types of temperatures and to lift, carry, push, or pull a variety of equipment and materials.
Exposure to loud machinery, chemicals, pesticides and varied temperatures.
Exposure to heat, cold, fumes and stem in a kitchen.
May be exposed to electrical shock, burns, and slips due to greasy or wet conditions.
Will be required to work under high volume, stressful conditions.
Extended hours and irregular shifts may be required.