Essential Job Functions:

• Supervises and monitors daily operations within Stewarding areas  and ensures appropriate staffing levels.
• Prepares schedules for employees including training, work shifts, lunches and breaks. 
• Monitors activities of other staff and provides instructions in the finer points of cleaning and sanitizing, follows general standards per the department and position; trains new employees and monitors training by training buddies.
• In association with the Executive Chef, plans and develops cleaning schedules and deep cleaning
• Tests new products and chemicals for effective cleaning and sanitizing of all kitchen equipment
• Conducts standard operating training for all dish machine operators, including use of machine, use of chemicals, properly cleaning and sanitizing equipment and food production areas.
• Performs administrative duties such as assisting with interviewing and performance evaluations, preparing memos, documents and reports, and reviews other expense and labor costs with the Executive Chef and/or Food and Beverage Manager.
• Requisitions supplies, prepares inventories as requested, tracks products delivered and ensures proper billing of items.

Spirit Mountain Standards:

• Delivers Spirit Mountain’s Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise and Business Vision.  
• Learns, comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations and Regulation Chapter 5 requirements.
• Follows all Corporate and departmental safety policies and procedures. 

Supervisory Responsibilities: 

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws and in alignment with SMGI’s Pride Values, Brand Promise and Business Vision. 
• Interviews and trains employees.
• Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests. 
• Makes recommendations to the Manager and Director for hiring and staff separations in accordance with company policies.

Required Knowledge of: 

• Following all Safety Data Sheets (SDS) criteria
• Principles, practices, and processes of food preparation and delivery.
• Principles, practices, and processes of safe food handing.
• Principles, practices, and processes of inventory control and ordering systems.
• Methods and strategies of calculating and monitoring food production costs.
• Computer hardware and software applications.
• Supervisory principles, practices and methods.

Required Skill in:

• Recognizing and correcting situations that are unhealthy or may lead to poor guest service.
• Monitoring and providing guest service.
• Prioritizing and organizing
• Operating computer hardware and software applications.
• Supervising, leading, and delegating tasks and authority.
• Communicating both orally and in writing.
• Establishing and maintaining effective working relationships with others.

Education, Experience, Licenses, Registrations, and Certifications:

• Associate’s Degree in culinary arts or a related field, and three (3) years high volume BOH kitchen experience, one (1) year supervisory experience, orequivalent combination of education, training and experience.
• Low security gaming license issued by the Grand Ronde Gaming Commission.
• Must have up to date/current ServSafe Food Manager Certificate
• Must be at least 21 years of age. 

Environmental Factors and Conditions/Physical Requirements:

• Work is performed in a food service environment with routine exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.
• Subject to high levels of noise.
• Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling and lifting up to 50 pounds.
• Work is subject to frequent use of hands and arms to finger, handle, feel and reach.

Equipment and Tools Utilized:

• Equipment utilized includes personal computer, standard office equipment, hand tools used in the preparation and processing of food including ovens, burners, broilers, deep fryers, pots, pans, skillets, slicers, steamers, mixers, food processors, knives and other cooking utensils, telephones and two-way radios.