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Lead Steward

SUMMARY: The Lead Steward is responsible for training new Stewards of the proper use of kitchen equipment and machinery, transporting food and food items, and emptying trash in workstations. They assist with the preparation and maintenance of the serving line.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Train other Stewards to properly scrape, rinse, rack, stack and wash all china, flatware, glassware and utensils according to company standards of cleanliness and sanitation. Trains on the three-compartment sink set up (wash sink, rinse sink and sanitizer sink) and how to air-dry all pots and pans.
Cleans and sanitizes workstations and maintains cleanliness and organization of coolers and dry storage areas.
Transports food and supplies to work stations and serving lines as needed.
Properly use and store food items, kitchen supplies and all food and beverage tools and materials. Assists other personnel engaged in preparing, cooking and serving food as needed. Adhere to cost control methods and procedures as directed by supervisor.
Empty trash in workstations and in kitchen areas, and transports to disposal areas, adhering to operating procedures.
Work effectively with other employees, vendors, guests and other visitors. Promote positive employee and guest relations.
Responsible for assuring the highest quality guest experience by promoting the Thoughtful Service Model throughout all areas of responsibility.
Other related duties as assigned by the Executive Chef and/or Outlet Supervisor.
SUPERVISORY RESPONSIBILITIES
None.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations.
EDUCATION and/or EXPERIENCE
Six months related experience and/or training; or equivalent combination of education and experience. Must be able to work with the public, presenting a clean, courteous image.
CERTIFICATES, LICENSES, REGISTRATIONS
Must be able to obtain any and all State, Local, and County licenses and/or registrations as required. Health permit/license required.
LANGUAGE SKILLS
Must be able to effectively communicate in English to guests and other employees.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
COMPUTER SKILLS
Must be able to operate Point-of-Sale system accurately.
REASONING ABILITY
Planning, Remembering Details, Reading, Working Rapidly, Working at Various Tempos, Concentrating Amid Distractions, Examining and Observing Details.
PHYSICAL DEMANDS
Standing, Walking, Reaching, Kneeling, Carrying, Pulling, Hearing, Lifting 50lbs, Bending/Stooping, Observing, Stretching, Pushing, Turning, Balancing, Smelling.
WORK ENVIRONMENT
Inside, Dry, Noisy, Dirty, Gloves.



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