Kitchen Steward - OMNIA Nightclub Las Vegas

POSITION SUMMARY:   

Ensure all service/kitchen wares are clean and sanitized.  Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. 

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: 

 

• Maintain the highest level possible of cleanliness and sanitation standards throughout the area of responsibility, which will meet or exceed Federal, State, and Local Health Department standards. 

• Comply with all safety and health department procedures. 

• Set-up, operate and clean all kitchen machinery/equipment properly and safely and store it in its proper place. 

• Maintain complete knowledge of correct maintenance and handling of equipment. 

• Clean and sanitize food service, preparation ware, dish room, pot room, and kitchen areas. 

• Scrape/spray all ware before placing in ware-washing machine. 

• Rack all china and glassware according to dish room standards. 

• Practice proper food handling procedures. 

• Ensure all ware is clean and sanitary before removing from dish room areas. 

• Separate all ware and store properly in designated areas. 

• Efficiently work with materials and/or resources being aware of and minimizing costs and expenses. 

• Maintain equipment quality thru preventative maintenance and cleaning. 

• Attention to detail on areas of grease, grime, proper storage, stacking heights, chemical usage, and storage, etc. 

• Follow cleaning schedule and closing list thoroughly. 

• Constantly monitoring trash and cleanliness of kitchen. 

• Keep workstations clean at all times during service time. 

• Communicate effectively on all levels, including product needs to the chefs and/or purchaser. 

• Report problems and concerns with machinery to the Executive Chef. 

• Reports all breakage, and damage of equipment or furniture immediately to management. 

• Create and maintain a SENSE OF URGENCY. 

• Maintain and promote a friendly atmosphere for Guests and staff. 

• Comply with all safety and health department procedures as well as Company and/or departmental policies/procedures.   

• Anticipate and accommodate the needs of employees. 

• Proper storage and removal of garbage and soiled linens. 

• Follow supervisor’s instructions, communicate with and support co-workers while being a team player. 

• Possesses general knowledge of the venue. 

• Attends and participates in daily pre-service meetings (where applicable). 

• Attends and participates in any training sessions or departmental meetings. 

• Learn by listening, observing other team members, and sharing knowledge while leading by example. 

• Portrays a positive and professional attitude. 

• Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments. 

• Assist and/ or complete additional tasks as assigned 

 

TRAINING REQUIREMENTS: 

• Tao Group Hospitality in-venue Steward training 

EDUCATION/WORKING KNOWLEDGE: 

• Previous porter and/or dishwasher/steward experience preferred. 

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE  

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.  

• Ability to write and verbally communicate 

• Must be able to move quickly 

• Must be able to push and lift up to 50 lbs. 

• Must be able to stand for extended periods of time 

• Work in