LEAD STEWARD

## Description

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| **Position Summary** |

| Supervises kitchen employees to ensure clean, efficient, and economical food service. Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future. |

| **Essential Duties and Responsibilities** |

| 1. Supervises the dish pantry department in the following: collection of dishes from various outlets in the building, sorting and separation of china, glassware and silverware. 2. Loads, runs, cleans, and maintains a large dish washing machine and ensures clean items meet departmental standards. 3. Supplies the kitchen and wait staff with clean utensils and dishes for service. 4. Ensures that the dish washing conveyor, and all related equipment are well maintained, cleaned, and operated according to standards. 5. Contacts service representative when necessary for repairs and follows up to ensure that requested repairs have been completed. 6. Oversees the cleaning schedule for the dish pantry area, walk in and kitchen production, and banquet service areas to insure proper cleanliness for Health Department inspections and daily inspections. 7. Organizes and completes the quarterly china, glassware and silverware inventory. Provides requested results to Executive Chef and Food and Beverage Director for review. 8. Facilitates and ensures that daily stand-up meetings by shift are conducted to ensure that property information is communicated and understood. 9. Timely completion of computer assisted training as required. 10. Oversees the packing and transport of china, silverware, and glassware needed for parties held off premises and inventory items when returned. 11. Ensures water temperature and chemical levels are appropriate for cleaning and documented. 12. Punctual and regular attendance is an essential responsibility for all team members and are expected to report to work based upon the assigned schedule each day in accordance with the Attendance Policy for Pueblo of Sandia. |

| **Additional Responsibilities** |

| 1. Builds a professional relationship with all team members and work associates, while supporting a strong collaborative work environment. 2. Performs additional duties and responsibilities when requested. |

| **Key Performance Indicators** |

| This position has Key Performance Indicators (KPI’s) identified as a measurement of success. KPI’s will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI’s as part of the performance review process. |

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| **Knowledge, Skills, and Abilities** |

| 1. Knowledge of stewarding operations. 2. Knowledge of sanitation procedures. 3. Knowledge of inventory procedures. 4. Ability to follow instructions. 5. Ability to perform simple procedures. 6. Ability to plan the work of others. 7. Ability to supervise, discipline, motivate and coach others. 8. Knowledge of inventory procedures. 9. Excellent organizational skills. 10. Ability to multitask. 11. Ability to deal effectively and professionally with the general public and be attentive to customer’s needs. 12. Excellent oral and written communication skills. 13. Knowledge of computers and Windows software 14. Ability to adjust with weekly schedules when business develops. 15. Ability to complete a variety of job duties or tasks. 16. Ability to assist guests and team members when needed. 17. Maintains the highest standard of personal hygiene. 18. Ability to create an environment of teamwork and work harmoniously and professionally with co-workers and supervisors. |

## Qualifications

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| **Education and Experience** | |

| Required: 1. High School Diploma, GED certification or equivalent. 2. Two (2) years of stewarding or related experience. 3. Must be at least 18 years of age. Note: Relevant work experience or education may be substituted to satisfy education and/or work experience. | |

| **License/Certifications/Registrations** | |

| 1. Must successfully complete the New Mexico food handlers’ course within 30 days of hire date. 2. Must be able to successfully pass a stringent background investigation. 3. Will require a pre-employment and random drug screening. | |

| | **Physical Requirements/Working Conditions** The following selected physical activities are required to perform the essential functions of this position |

| **Physical Requirement** | **Description** |

| **Balancing** | Maintaining body equilibrium to prevent falling and walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if the amount of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium. |

| **Climbing** | Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion. |

| **Crawling** | Moving about on hands and knees or hands and feet. |

| **Crouching** | Bending the body downward and forward by bending leg and spine. |

| **Feeling** | Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips. |

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