Steward; Banquets

Overview

Position Overview
The Steward is responsible for maintaining the Company’s kitchen and surrounding areas, keeping them clean and sanitary.

The following and other duties may be assigned as necessary:

• Responsible for all aspects of dish washing & pot washing including but not limited to cleaning and maintaining the sanitation of kitchen equipment and other areas assigned
• Sort and Clean dishes, silverware, glasses, utensils, and assorted items
• Wash pots and pans
• Clean and sanitize kitchens, kitchen equipment, and work areas, including but not limited to tables, work surfaces, kettles-braisers, deep fryers, stainless steel counters, floors, walls, waste containers, drains, freezers, refrigerators units, and walk-ins
• Pick up and dispose of trash and cardboard, in all kitchens and F&B venues
• Ensure assigned work area is cleaned, organized, and complies with all regulatory standards and codes
• Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor
• Conduct various inventory counts when assigned and fill requisition as required
• Follow Hazardous Material Management Program (HMMP) procedures for handling and disposing of chemicals, pesticides, blood borne pathogens, etc., including using Safety Data Sheets (SDS)
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age.

• High School Diploma required
• Previous experience in stewarding preferred
• Some experience with inventory controls and systems, storeroom principles, and procurement processes are preferred
• The ability to complete appropriate safety training and certifications to perform work tasks
• Develop and maintain positive and productive working relationships with other employees and departments
• Excellent interpersonal skills to deal effectively with guests, management, Members, and other outside contacts
• Excellent customer service skills
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Must be willing and able to work a flexible schedule to include nights, holidays, and weekends
• Work in a fast-paced, busy, and somewhat stressful environment with high call volume

SUPERVISORY RESPONSIBILITIES
This position does not have supervisory responsibilities.

Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company.

By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect.

Member must be able to qualify for licenses and permits required by federal, state, and local regulations.

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

The…