Steward

Overview

Under the direction of the Chef, the Steward supports the culinary team by maintaining cleanliness, organization, and sanitation across all kitchen and food service areas. This role ensures that all dishes, utensils, equipment, and workspaces meet strict hygiene and safety standards. Responsibilities include washing and storing kitchenware, assisting with waste management, restocking supplies, and helping maintain an efficient back-of-house operation. The Steward plays a key role in upholding health regulations and enabling the kitchen staff to operate smoothly in a fast-paced, high-volume environment typical in Osage Casinos venues.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

MINIMUM QUALIFICATIONS:

• Must be a minimum of 18 years of age.
• High School Diploma or GED Equivalent required.
• Must have a minimum of six (6) months of work experience required.
• Basic understanding of sanitation and hygiene standards required.
• Prior experience in a kitchen, restaurant, hotel, or casino preferred.
• Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation gaming license.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

Responsibilities

SUPERVISION RESPONSIBILITIES:

• None

COMMUNICATION:

• Makes efforts to keep informed of company information and communications by reviewing property bulletin boards, digital signage, and company newsletter.
• Effectively communicates concerns and information to supervisor and listens to communication from supervisor.
• Effectively relates ideas for improvements to supervisor and management in accordance with chain of command.
• Observes and reports all unsafe behavior displayed by internal and external guests.

DEPARTMENT OPERATIONS:

• Deep clean commercial kitchens and equipment including fryers, flat tops, grills, ranges, and ovens.
• Move equipment and furniture to sweep, mop, vacuum, and scrub floors using brooms, mops and vacuum cleaners.
• Deep clean and disinfect walls sinks, countertops, floors, tables, chairs, refrigerators, and microwaves.
• Safe efficient cleaning, and sanitation, scrubbing, mopping, sweeping, wiping, spraying, transporting, transferring, etc. of all kitchens, bar and service station areas within the food & beverage areas.
• Maintains standards of kitchen and bar sanitation and cleanliness, as well as the safe handling of food and beverage products for guest''s consumption.
• Assistance with taking inventory of China, Flatware, Glassware, Equipment, etc.
• Complete pull sheets for catering functions as determined by the banquet event orders and floor plan details.
• Display knowledge of all emergency procedures, including familiarity with MSDS {Material Safety Data Sheets) for chemical usage.
• Communicate on a consistent basis with supervisor keeping them abreast of all department activities and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.
• Follow all applicable safety precautions.
• Ensure that all kitchen and bar trash is removed from the area and disposed of properly.
• Notifies department management of needed repair work in the kitchen area. In cases when available adds service ticket directly to system.
• Completes all general cleaning functions and preventative maintenance.
• Maintains their assigned kitchen area in accordance with county health department and enterprise standards.
• Ensure that food service supplies are properly maintained in accordance with county health department and enterprise standards.
• Take garbage, trash, and recyclables from kitchen areas to disposal sites.
• Clean kitchen loading/receiving dock with power wash.
• Complete power washing of equipment outdoors.
• Complete sweeping and mopping of kitchen and bar floors.
• Assist in the organization of kitchen and bar maintenance supply storage areas.
• Performs all other related and compatible duties as assigned.

GUEST SERVICE:

• Provides excellent internal and external guest services, always treating internal and external guests with courtesy and consideration.
• Cooperates and communicates with all fellow employees, always exhibiting mutual respect and consistently projecting a positive, helpful image/attitude.

Qualifications

KNOWLEDGE, SKILLS, AND ABILITIES:

• Read, write, speak, and understand the English language. Read Company or departmental reports, newsletters, and documents.
• Perform routine and complex mathematical computations.
• Protect the Company's value by keeping information confidential.
• Perform assigned tasks under limited supervision. Follow written and verbal instructions.
• Establish and maintain positive relationships with managerial staff, co-workers, guests, and the public. Work well alone or within a team.
• Communicate information and suggestions in oral and written form. Prepare written documents and complete reports as required.
• Utilize MS Office products to an intermediate skill level.
• Exercise reasonable judgment and seek guidance for decisions in a manner consistent with the essential job duties and responsibilities.
• See problems and avoid situations that could be deemed illegal or represent a safety hazard to fellow employees or guests.
• Respond to inquiries or complaints from employees, guests, regulatory agencies, and others.
• Travel locally, or between properties as needed.
• Maintain physical condition and stamina appropriate to performance of assigned duties.
• Update job knowledge by participating in educational opportunities; attending expos or conventions; and developing or maintaining professional networks.

PHYSICAL DEMANDS:

• The employee is also regularly required to stand for extensive periods of time, walk, sit, and use hands to finger, handle, or feel objects, tools, or controls.
• Ability to sit, stoop, kneel, crawl, balance, or crouch while performing duties.
• Work may be performed in small areas with 3ft wide limited access.
• Ability to use hands to finger, handle, or feel.
• Ability to use arms to reach and lift above shoulders.
• Must have normal auditory and good verbal communication.
• Ability to work from ladders.
• Must be able to endure heights.
• Ability to lift upwards of 50 pounds.
• Ability to drag, push, or pull up to 250 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

REGULATORY COMPLIANCE:

• Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance.
• Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act.

WORK ENVIRONMENT:

• Work is typically performed within a kitchen casino.
• Exposure to second-hand smoke.
• Evening and weekend shifts, extended hours, and irregular shifts may be required. Ability to work night and weekends required.
• The noise level in the work environment is moderate to high.
• The employee may be exposed to chemicals and hazardous material.
• The employee may be exposed to risks associated with the use of tools/machinery.
• The employee will be exposed to various temperatures including cold temperatures for storage rooms, and warm to hot temperatures from cooking appliances and washing machines.
• The employee will be exposed to slippery floors resulting in potential of slips, trips, and falls.
• The employee may be exposed to risks associated with travel between properties and back and forth to other areas as may be required due to business demands.