Assistant Executive Steward - Golden Nugget

It is the responsibility of the Assistant Steward to assist managing operation in an efficient and professional manner to ensure adherence to Health/OSHA regulations.  Help monitor operation expenses while ensuring all employees maintain kitchen cleanliness standards.  Interact with other Food and Beverage managers and other Department Heads to help outlet operations proceed smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity). 

• Assist Steward Management Team in implementing and monitoring action plans to minimize chemical usage.
• Assist Steward Management Team with monitoring, par levels and costs for outlet.
• Control labor expense based on business needs.
• Maintain accurate paperwork for inventory levels, scheduling, payroll, and employee records.
• Assist Steward Management Team with all phases of departmental requirements.
• Maintain par levels of stock and supplies in all outlets.
• Ensure employees adhere to established policies and procedures.
• Responsible for counseling employees if the Executive Steward is not present.
• Ensure adherence to the Union Contract.
• Monitor and follow-up on employee training.
• Have working knowledge file net system.
• Maintain all kitchen-cleaning schedules to comply with all OSHA and Health regulations.
• Responsible for walk-through inspections of kitchen areas.
• Assist Stewards, Kitchen Workers and Stove Cleaners as needed.
• Ensure employees have valid work cards while they are working.
• Provide Human Resources with the necessary information to keep personnel files current.
• Encourage and motivate employees.
• Be accessible to employees.
• Consistently demonstrate excellent people skills when dealing with employees.
• Communicate with Executive Steward regarding any problems regarding the kitchen.
• Communicate with engineering regarding maintenance requests.
• Ensure a neat, clean and safe working environment.
• Complete special projects as requested by Executive Steward.
• Complete daily check list of the kitchens
• Complete weekly shift reports, highlight bullet points and events that transpired during your shift.
• Assist in training new hires.

• Minimum two years experience in a high volume kitchen operation, preferably in a Hotel/Casino environment. Working knowledge of Culinary and Bartender Union Contracts. 
• Knowledge of kitchens, dish machines and chemical awareness programs.
• Computer skills helpful. Good people skills and a well-groomed appearance. 
• Must speak, read, write and understand English.
• Must be able to perform basic math (addition, subtraction, multiplication and division).
• Minimum age requirement is 21.
• A minimum of two years’ experience in a supervisory role of a high volume kitchen operation.
• Must have the ability to read and understand all policies and procedures.
• Must be able to communicate effectively with guests, employees, and management specific to position duties and responsibilities.

Disclaimer:  The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.