Summary of Position:

The Executive Steward is responsible for overseeing the staff responsible for the cleanliness of the kitchen and other preparation areas; coordinating and directing all deliveries, work assignments, and event planning to ensure organization, sanitation, and training; controls inventory and security of china, glass, silver and other essential equipment; and ensures that the cost of operations and operational standards are consistent with departmental goals.

Essential Functions:

•  Manage and direct the hiring, supervision, scheduling, payroll, development and training of all team members in accordance with standard operating procedures.
•  Manage the banquet steward and dishwasher team members.
•  Maintain sanitation standards in all kitchen work areas as required by Health Department regulations.
• Provide clean utensils and equipment for food and beverage outlets.
•  Maintain operations equipment to ensure it is clean, dry, and correctly stored in designated areas.
•  Maintain safety and proper storage of all chemicals.
• Maintain operational checklists.
• Plan daily for all outlets sets, drops & deliveries.
• Manage the upkeep, safety, cleanliness, and organization of food preparation areas, refrigeration, storage areas, service zones, hallways, corridors, and storerooms.
•  Report any deficiencies to Property Operations and the Executive Chef.
• Responsible for cost control, proper storage, and sanitation off all service ware items including, but not limited to china, glass, silver, small wares, heavy equipment, rolling equipment, chemicals. Work with Executive Chef & department heads to ensure pars. Conduct audits to ensure specifications are met.
• Implement and design a quality assurance program.
•  Conduct quarterly inventory.
•  In addition to the performance of the essential functions, this position may be required to perform a combination of supportive functions to be solely determined by the Executive chef based on the particular requirements of the business at hand.
•  Comply with the Arizona Grand Resort HEARTfelt culture (Vision, Values & Standards) of conduct as set forth in the resort communications.
•  Other tasks as assigned by the Executive Chef, Executive Banquet Chef and/or the General Manager.

Qualifications:

Education: High School Diploma or equivalent required.

Experience: 4 years prior experience in equivalent position.

Certificates or Licenses: Maricopa County Food Service Worker card required. Valid driver’s license with a clean motor vehicle record required.

Knowledge, Skills, and Abilities:

• Bilingual in English/Spanish languages preferred.
•  Ability to perform duties within varying temperatures of the banquet kitchen.
• Ability to grasp, lift, and/or carry or otherwise push goods on a cart (max. weight up to 200lbs) and to use all equipment; i.e., knives, spoons, spatulas, to perform all essential functions.
• Ability to reach, lift, stoop, and stand on a continuous basis in order to perform the essential functions.
• Ability to operate and repair all kitchen equipment.
•  Basic mathematical skills necessary to understand measurements, requisition amounts, and portion amounts as it relates to chemicals.
•  Ability to memorize and perform Resort Standards, AAA Diamond standards, and Mystery shopper standards.
• Ability to drive a large truck.
• Ability to supervise personnel.

Personal Characteristics:

• Behaves ethically
•  Communicates effectively: Speaks and listens in a clear, thorough, and timely manner, effectively using the English and Spanish languages to communicate with other associates
•  Professional Appearance: Exhibits an appearance appropriate for a four diamond resort (Specific grooming standards are available for review).

*This position is a safety-sensitive position. Under the law, safety-sensitive positions are defined as positions where the employee operates, repairs, maintains or monitors the performance or operation of a motor vehicle, equipment, machinery, or power tools. Safety-sensitive positions may also include jobs where the tasks or duties required of the employee could affect the safety or health of the employee performing the task or others.