Assistant Executive Steward

Description

The Assistant Executive Steward will provide direct supervision to Team Members in the
Sanitation department. The Assistant Executive Steward will maintain and supervise a
cleaning program for all food and beverage outlets, banquet facilities, bars, food
preparation areas, dish rooms, and pot washing areas. Responsibilities include maintaining
inventory of all china, glassware, flatware, kitchen utensils, and equipment in all food and
beverage outlets, banquet facilities, and bars. Responsibilities must be performed in
accordance with all Company standards, policies, and procedures.

Essential Functions:
1. Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” companywide service mission and demonstrate AAA Four Diamond service standards at all times.
2. Supervise, train, and oversee Sanitation Team Members. Assist the Executive Steward
in the maintenance of cleanliness, service, and productivity standards for all areas.
3. Assist the Executive Steward with on-going training programs for dishwashing,
machine maintenance, sanitation and safety.
4. Ensure that all dish machines are properly maintained and all temperature and chemical
requirements meet Indian Health and Safety codes.
5. Monitor and maintain inventory levels for all china, flatware, glassware, utensils,
cleaning chemicals and all supplies associated with departmental needs. Maintain par
levels at the stewarding supply area as well as in the warehouses.
6. Supervise set up and breakdown of banquets and events including, but limited to,
reviewing Banquet Event Orders (BEOs) to ensure items are available, directing Team
Members in the set up of banquet kitchen and plate up areas, and coordinating cleaning
after completion of banquet function.
7. Assist the Executive Steward in the management and control of costs associated within
the department including, but not be limited to labor, supplies, and other expenses.
8. Maintain a staffing schedule, providing adequate labor coverage in all outlets within
the established labor and payroll requirements.
9. Be supportive and maintain a high level of communication with back-of-house and
front-of-house Food and Beverage Management. Maintain a high level of service
quality and professionalism at all times.
10. Provide a safe work environment for all Team Members through compliance with
established safety guidelines. Identify and address potential safety hazards.
11. Practice and observe safety rules and regulations, and encourage others to do so.
Comply with Board of Health Standards and ensure cleanliness of all food production
areas, banquet facilities, and bars.
12. Maintain the Hazard Communication Standard for your areas.
13. Be familiar in the use of cleaning chemicals and a wide range of finishes and cleaning
techniques.
14. Be able to perform in the capacity of any position supervised. Perform functions of
Sanitation Team Members as needed.

Qualifications

Minimum Qualifications:
1. Two (2) years of experience in a stewarding management position.
2. High school diploma or equivalent required.
3. Must be able to multi-task and coordinate Team Members in multiple areas of the
property.
4. Must be able to work a flexible schedule, including evenings, weekends, and holidays.
5. Computer proficiency with working knowledge of Microsoft Office programs
including Excel, Word, and Outlook.
6. Ability to communicate effectively with Guests, Team Members, and Management in
both written and verbal form.
7. Must have or be able to obtain a California Food Handler card.
8. Must be at least 21 years of age.
9. Must be able to obtain UAIC Tribal Gaming License.
Physical Requirements:
1. Requires normal, corrective vision range, the ability to see color and the ability to
distinguish letters, numbers and symbols.
2. Requires the ability to stand and walk for duration of shift.
3. Must be able to bend and reach to a height of six (6) feet with or without assistance.
4. Must be able to lift 50 lbs. with or without assistance.
5. Must be able to push up to 250 lbs. on a pushcart.
6. Manual dexterity to operate job related equipment.

Work Conditions:
Work is typically conducted in a kitchen environment which may be hot, cold, and noisy.
Work may also be conducted in the casino in the presence of secondhand smoke. Work
will also be conducted in enclosed areas with a 3 ft. wide access. Work may also be
performed outdoors with exposure to high and low temperatures, inclement weather,
sunlight, and wet surfaces. Team Members may be required to stand, walk, lift, reach,
push, pull, and grasp. These tasks include the maintenance and care of an assigned area.
Team Member must possess proper safety training in the use of chemicals. Frequent
contact with fellow Team Members and Guests is standard. Work hours and days may be
revised as company needs and workplace circumstances dictate.