Steward
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Southern Nevada Joint Management Culinary & Bartenders Training Fund
North Las Vegas, NV, US
Summary
The steward is responsible for maintaining a clean and orderly kitchen environment, including washing dishes, utensils, and equipment. They also manage waste disposal, stock supplies, and ensure all work areas meet health department standards.
Job Description
General Description:
The primary responsibility of the Steward is to maintain a clean kitchen, work area, and equipment to meet quality customer service standards and health department rules and regulations.
Essential Functions:
• Wash dishes, glassware, flatware, pots/and or pans
•Use dishwashers by hand
• Place clean dishes, utensils, and cooking equipment in the storage area
• Maintain kitchen work areas, equipment, and utensils in clean and orderly condition • Stock supplies in serving stations, cupboards, refrigerators, and salad bars
• Sweep and scrub floors
• Clean garbage cans with water or steam
• Sort, remove, and place trash in designated pick-up areas
• Transfer supplies and equipment between storage and work areas by hand or hand trucks
• Practice safety rules and regulations, and encourage others to do the same. Minimum Qualifications: A minimum of one (1) year of high-volume steward experience is required.
Experience and Education Substitutions:
Licensing and Certification:
• Health Card (required)
Note: Any degree, diploma, high school equivalent, or course hours required to meet minimum qualifications must be obtained from an accredited educational institution.
Why You’ll Love Working Here:
We’re committed to supporting our employees both at work and beyond. Full-time team members enjoy generous PTO and holiday pay, company-paid medical, dental, and vision coverage, and a fully funded pension plan to help you plan confidently for the future. On-call employees may also qualify for select benefits based on employment status and hours worked.
The Culinary Academy of Las Vegas is the largest provider of training for entry-level and incumbent workers in the Las Vegas hospitality industry. As a labor-management trust, the Academy has invaluable partnerships with the Culinary Union 226, Bartenders Union 165, and 28 major properties on the Las Vegas Strip. Our goal is to provide high-quality training that will enable people to have great careers in the hospitality industry, with good wages, opportunities for career advancement, and health and retirement benefits.
The Academy is an internationally recognized model for workplace education and vocational training. The vision of the Culinary Academy of Las Vegas is to reduce poverty and eliminate unemployment by providing employability and vocational skills to youth, adults, and displaced workers. Each year, the Academy trains several thousand people in 12 job classifications for the local hospitality industry: baker’s helper, bar back, bar porter, bus person, food server, fountain worker, guest room attendant, house person/utility porter, professional cook, sommelier, steward, and wine server. Our training model simulates actual working conditions wherever possible.
Company size
51-200 employees
Industry
Education Management
Org type
Nonprofit
Headquarters
North Las Vegas, Nevada
The Culinary Academy of Las Vegas is the largest provider of training for entry-level and incumbent workers in the Las Vegas hospitality industry. As a labor-management trust, the Academy has invaluable partnerships with the Culinary Union 226, Bartenders Union 165, and 28 major properties on the Las Vegas Strip. Our goal is to provide high-quality training that will enable people to have great careers in the hospitality industry, with good wages, opportunities for career advancement, and health and retirement benefits.
The Academy is an internationally recognized model for workplace education and vocational training. The vision of the Culinary Academy of Las Vegas is to reduce poverty and eliminate unemployment by providing employability and vocational skills to youth, adults, and displaced workers. Each year, the Academy trains several thousand people in 12 job classifications for the local hospitality industry: baker’s helper, bar back, bar porter, bus person, food server, fountain worker, guest room attendant, house person/utility porter, professional cook, sommelier, steward, and wine server. Our training model simulates actual working conditions wherever possible.
Company size
51-200 employees
Industry
Education Management
Org type
Nonprofit
Headquarters
North Las Vegas, Nevada
