Steward (Part-Time)

The Steward is responsible for cleaning, sanitizing, and maintaining the back-of-house kitchen areas, including all dishware, cookware, utensils, and kitchen equipment. This position supports kitchen operations by ensuring cleanliness and organization while maintaining health and safety standards. The Steward plays a vital role in maintaining an efficient and sanitary culinary environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Provides timely dishwashing and sanitation support to back-of-house operations.
• Washes dishes, pots, pans, utensils, and kitchen equipment using proper techniques and cleaning agents.
• Performs deep cleaning of kitchen equipment, walls, floors, and prep areas as assigned.
• Sweeps and mops kitchen floors and walkways; removes and disposes of trash in designated areas.
• Maintains cleanliness and sanitation standards in all assigned areas throughout the shift.
• Uses only approved and appropriate cleaning materials, supplies, and procedures.
• Busses and resets tables in dining areas when necessary.
• Coordinates with kitchen and stewarding team members to ensure seamless service support.
• Performs other job-related duties as assigned. 

SUPERVISORY RESPONSIBILITIES:
This position does not have direct supervisory responsibilities but may provide guidance or support to other team members.

QUALIFICATIONS:

• Ability to stand and work on feet for extended periods.
• Ability to lift, carry, and move heavy kitchen items and equipment safely.
• Familiarity with cleaning procedures and kitchen safety protocols.
• Excellent teamwork, communication, and time-management skills.
• High regard for cleanliness, professionalism, and cooperation. 

EDUCATION and/or EXPERIENCE:

• High school diploma or equivalent preferred.
• Additional training in sanitation, hospitality, or food service operations is a plus.
• Food Handler Certification required or must be obtained upon hire.
• Minimum of 6 months to 1 year of experience in stewarding, janitorial, or sanitation roles, preferably in a food and beverage environment.
• Experience operating dishwashing equipment, cleaning kitchen tools, and maintaining cleanliness in back-of-house areas.
• Familiarity with proper handling of cleaning chemicals and adherence to safety protocols.
• Ability to follow cleaning schedules and maintain compliance with health department standards.
• Strong attention to detail and reliability in a high-volume, fast-paced setting.
• Prior experience in a casino, resort, or commercial kitchen is preferred. 

LICENSES, CERTIFICATES, REGISTRATIONS:

Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required. 

LANGUAGE SKILLS:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests. 

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Communication Skills: Must be able to communicate clearly and respectfully with fellow stewards, kitchen staff, and supervisors; responsible for understanding cleaning assignments, responding to requests, and maintaining open communication regarding equipment or safety concerns.
• Lifting and Carrying: Frequently lifts and carries dish racks, trash bins, kitchen utensils, and cleaning supplies weighing up to 50 pounds; may require overhead lifting and transporting items across various kitchen zones.
• Manual Dexterity: Regularly uses hands and fingers to operate dish machines, scrub pots and pans, handle cleaning tools, and manage waste disposal safely and efficiently.
• Mobility: Continuously moves throughout dish areas, kitchens, and storage rooms; requires standing, walking, bending, lifting, reaching, and stooping for extended periods during cleaning and support activities.
• Stationary Work: Rarely remains seated; work is performed primarily on foot while completing cleaning and sanitation tasks.
• Tool Operation: Frequent use of commercial dish machines, sprayers, mops, brooms, floor scrubbers, and chemical dispensers; must follow