Shawanoe Steak and Spirits Steward

ESSENTIAL FUNCTIONS: 
•    Clean and sanitize kitchen equipment, utensils, and work surfaces
•    Wash, Dry, and store dishes, glassware, and cooking tools
•    Monitor and replenish stock of supplies, such as napkins and condiments
•    Dispose of waste following health and safety protocols
•    Assists cooks and chefs with basis food preparation task when needed
•    Assist with setting up and breaking down areas for service or events
•    Report maintenance or supply shortages to management

JOB PREREQUISITES:  

• Above average oral communication skills
• Excellent customer service
• Problem solving capability
• High capacity for learning

This job description in no way states or implies that these are the only duties to be performed by this employee.  He or she will be required to follow any other instructions and to perform any other duties requested by his or her supervisor.
 

EDUCATION:  High School Diploma or GED

EXPERIENCE: Prior experience in hospitality or kitchen operations is an preferred. 

LICENSES OR CERTIFICATIONS: Be able to obtain/maintain Eastern Shawnee Tribe of Oklahoma gaming license. 

PHYSICAL REQUIREMENTS:  Ability to maneuver in the casino and routinely lift up 25 pounds and occasionally as much as 60 pounds. Must be able to stand or walk for a minimum of 8 hours and maneuver in or outside the casino. Visual acuity to observe and react to handle internal and external customer complaints or questions. Ability to work in a fast-paced environment. Must be able to bend, kneel, twist and stretch/reach above head. Have good dexterity in fingers. Requires adherence to strict hygiene and safety standards 

WORK ENVIRONMENT: We maintain an alcohol/drug-free workplace. Work in casino operations containing second hand smoke with high noise level and bright lights. Must be able and willing to work nights, weekends and holidays as needed. 
Job Summary
The steward plays a crucial role in maintaining cleanliness, organization, and efficiency in food and beverage operations. They support kitchen and service teams by ensuring all equipment, utensils, and work areas meet hygiene and safety standards.