SUPERVISOR FUNCTIONS: 

Leads the stewarding department in the absence of a Stewarding Supervisor and as scheduled by the Room Chef.    Plans all daily and special events as directed.  Executes and audits supplies and inventory items ensuring cost controls.  Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards.  Completes the required daily financial tools and reports.  Ensures that all service equipment is operational and handled safely, reporting mechanical issues to appropriate team members.  Communicates variances from established standards to the Room Chef and/or Executive Chef.   Enforces all appearance and uniform guidelines.  Conducts periodic inspections of all assigned areas including line, preparation, pantry, clean-up and storage to and administers safety policies and procedures pertaining to the procedures. Adheres to regulatory, departmental, and company policies ethically.  All other tasks as assigned by the Room Chef, Executive Chef, and Food & Hotel Director

STEWARD FUNCTIONS: 

Prepares tableware for washing, i.e., scrapes plates, pre-soak silver, and places all items to be washed in their proper rack. Sets up dishwashing machine, i.e., drains closed, tanks filled temperatures at the correct level, detergents at the proper level. Washes dishes and then stacks and stores china in the appropriate kitchen area. Thoroughly cleans dishwashing equipment and working areas. Collects all soiled pots, wash and restack cleaned pots on shelves. Responsible for all removal of garbage and refuse. Mops and sweeps floors. Washes walls and ceiling tiles.  Sanitizes all cooking equipment.  Stocking coolers/freezers and pantry of food shipments using FIFO and following HACCP Guidelines. Acts as a role model to other employees and always presents oneself as a credit to Harrah’s and encourages others to do the same. Adheres to all regulatory, company, and department policies and procedures. Completes all other duties as assigned.

REQUIREMENTS: 

Bachelor’s Degree, Culinary Arts Degree or equivalent work experience preferred. Minimum of 2 years experience in a large volume food establishment including banquets, buffets and specialty outlets preferred.  Ability to perform multiple tasks. Ability to work as a team player. Must be able to work in a fast-paced environment. Must be able to work a flexible schedule to include nights, weekends and holidays. Computer skills (Micros, Excel, Word, Outlook, etc.) required. Internal candidates must meet Harrah’s Joliet transfer eligibility requirements.

JOB DEMANDS:

Must be able to lift up to 75lbs and carry objects weighing up to 75lbs. Position requires 10% sitting, 30% standing, and 60% walking. Requires very frequent bending, pushing, twisting, kneeling, climbing, stooping, and reaching overhead.  Must be able to respond to touch, speech, smell, aural and visual cues.  Must possess coordination and dexterity to use kitchen utensils.  Must be able to tolerate industry-standard cleaning/sanitizing chemicals.  Must be able to work in a fast-paced environment involving constant internal and external customer contact.

Disclaimer

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks are performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).