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Lead Steward - Cannery

Company Name:
Meadows Racetrack and Casino
Job Title: Lead Steward - Cannery
City: N Las Vegas
Job Code: 10371
State: NV
Job Level: Experienced
Category: Food & Beverage
Job Type: Full Time
Job Description:
I. Position purpose / scope: The Lead steward will be responsible for supervising and assisting Kitchen Workers in their duties of: o Providing and maintaining a clean and sanitary work area in the culinary "back of the house" o Ensures that both front and back of the house employees have the necessary items and utensils needed to operate the kitchens and dining areas o Ensure that all dish and glass washing machines are in good operating order with the necessary chemicals, detergents and additives o Assigns work stations o Trains and supervises the work performance of employees o Washes china, glass, silverware and all other service ware o Washes pots, pans, kettles and all other cooking utensils o Breaks down and cleans ovens, broilers, grills, salamanders, hoods, deep fryers, slow cookers, steamers, combination ovens, ranges, refrigeration, freezers, prep stations, sinks, ware-washing machines, garbage disposals, trash dump areas and all other kitchen equipment o Maintains all kitchen equipment through regular cleaning and degreasing o Operates ware-washing machines, trash compactors, bailers, can-washers, floor-washing machines and steam cleaners II. Functions and responsibilities: Essential: o Supervise Kitchen Workers in the performance of their daily duties o Ensure that all dish and glass washing machines are in operating order with the necessary chemicals, detergents and additives. o Assign employees to different areas of operation when necessary o Set up Banquet and Special Events functions and ensure adequate staffing o Ensure that all kitchens are being maintained according to CCHD regulations o Responsible for administrative duties (if applicable). o Ensure employee compliance to all rules, regulations and procedures o Document all incidents in detail o Assign work stations and monitor progress of employees o Ensure proper par levels of supplies using the EATEC system o Train staff in all areas as they pertain to the classification o Responsible for other duties as assigned by the Executive or Asst. Executive Chef o Washes china, glass, silverware and all other service ware o Washes pots, pans, kettles, bain maries and all other cooking utensils o Breaks down and cleans ovens, broilers, grills, salamanders, hoods, deep fryers, slow cookers, steamers, combination ovens, ranges, refrigeration, freezers, prep stations, sinks, ware-washing machines, garbage disposals, trash dump areas and all other kitchen equipment o Maintains all kitchen equipment through regular cleaning and degreasing o Operates ware-washing machines, trash compactors, bailers, can washers, floor washing machines and steam cleaners o Ensures a safe work environment for self and others o Informs supervisor when supplies are needed to ensure smooth and uninterrupted operations. o Ensures compliance to all company, CCHD and OSHA rules, regulations and procedures as they pertain to the job or position o Removes garbage from kitchens and dumps it in waste area o Breaks down boxes and sorts recyclables o Sifts trash for wasted service ware o Assists Lead Stewards in banquet and special event set up o Uses chemicals, soaps and detergents o Assists in the organization of the kitchen o Cleans and mops bar floors o Steam cleans floor mats o Deep cleans stainless steel o Stocks ala Carte and Buffet line with plates and service ware o Polishes silverware and Buffet service ware o Burns ice from service wells o Changes fat in deep fat fryers o Mops spills in dining areas o Performs other cleaning tasks as assigned by Chefs o Maintains a neat and professional appearance
Job Requirements:
III. Knowledge and skill requirements: Essential: o Good communication, leadership and teaching skills o Understand all company and departmental rules and regulations o Ability to read, write and communicate verbally in English o Must have the skill level to set individual goals for employees o Must have basic computer skills o Must have above average knowledge of CCHD and OSHA rules and regulations as they pertain to their department. o Must have a working knowledge of local vendors and product as they pertain to the department o Must be 100% familiar with the job description of subordinates. o Ability to recognize when machines are not using proper ratios of chemical, detergents or additives, thus contacting the appropriate person to correct the settings. Non-essential: o Bilingual proficiency in verbal and written communications is a plus. IV. Physical requirements: Essential: o Substantial periods of standing 87.5% o Walking, bending, pulling, lifting, pushing, reaching, twisting, squatting, kneeling 87.5% o Normal sense of smell, taste, touch and hearing 100% o Normal range of vision and absence of color blindness 100% o Requires the ability to distinguish symbols and letters 100% o Must be able to lift up to 100 pounds o Must be able to push/pull minimum 250 pounds o Must be able to lift waist high minimum 100 pounds o Must be able to obtain a Health card

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