Chief Steward  (Full Time)
Department: Food & Beverage

Position:Chief Steward

Department: Food and Beverage

Reports to: Executive Chef

Pay Rate: D.O.E

Summary: Works closely with Sous Chefs and F&B Supervisors to provide high standards in maintaining proper inventory levels and controls. Ensures food safety practices specific for the kitchen in the Food Department are in place and monitored.

Duties and Responsibilities: Specific areas of responsibility included, but not limited to:

• Delivers quantity and types of meals, beverages, and snacks for the Banquet Events.

• Maintains a clean kitchen environment by assisting kitchen personnel in following standard cleaning practices for all of the outlets

• Performs and assists with current and monthly inventory.

• Responsible for proper ordering.

• Keeps records and accounts. Responsible for maintaining an inventory control system and maintains cost control records.

• Supervises and directs activities of one or more workers who assist in preparing, serving meals, cleaning kitchen areas and equipment.

• Ability to execute calls to vendors in a professional manner whenever an equipment needs to be repaired and/or follow up with monthly maintenance as well as to negotiate new products.

• Maintains supply of clean dishes, glassware, silver, etcetera, for all outlets listed.

• Participates when needed in IHS inspections and assists in responding to the results of those inspections.

• Keeps accurate inventory and record of all of the food and beverage equipment, including; silverware, napkins, china, glassware, banquet and kitchen equipment, amongst other things by maintaining par stock levels.

• Keeps glassware organized at all times, storing dishware in the proper location.

• Excels by having a clear communication with his direct supervisor and the Director of Food and Beverage.

• Must be capable of performing all essential functions to help the Banquet Chef, Sous Chef and Executive Chef by delivering the food.

• Works closely with Sous Chefs, Kitchen Workers, Servers, and other pertinent Team Members in producing a smooth and efficiently run restaurant operation adhering to tasks and duties as assigned.

• Organizes and stocks the walk-in coolers and freezer and maintains cleanliness.

• Maintains HAACP temperature readings and assures compliance of food safety in the kitchen.

• Executes first in first out, rotates, and labels all products accordingly.

• Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems.

• Dish machine cleans dishes, silverware, and glassware by operating dish machine.

• Empties all dirty dishware in the employee cafeteria, washes and returns to the proper location.

• Assists in the breakdown of banquet functions; washes dishes of functions.

• Performs other duties as required to provide genuine hospitality.

Mandatory Requirements

• One year certificate from college or technical school; or up to three years related experience and/or training; or equivalent combination of education and experience.

• Five (5) years of experience in food service industry.

• Experience in food and equipment inventory, purchasing and food safety.

• Excellent communication skills.

• Able to work in a fast paced atmosphere.

• Must be able to work weekends, holidays, and special events.

• Must be able to lift 50 lbs.

• Must be computer literate (Microsoft Office).

• Creates 100% guest satisfaction by providing genuine hospitality and by exceeding guest expectations.

• Focus on the Customer Seek to understand the (internal / external) customer and meet the needs of both the customer and the company.

• Knowledge of email, spreadsheet software, word processing software and presentation software.

• Must be physically able to stand and walk for long periods of time.

• Able to obtain a valid gaming license.

• Able to obtain an Arizona Drivers License.

• Must maintain all required mandatory certifications and classes.