Lead Steward

The Lead Steward is responsible for ensuring the cleanliness and sanitation of all dishware, kitchen equipment, and stewarding areas. This role provides direct support to the stewarding team by assisting with daily operations, maintaining cleanliness standards, and ensuring a safe and comfortable environment for both team members and guests. The Lead Steward also coordinates back-of-house support and works closely with culinary and service teams.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Provides timely and efficient stewarding services, coordinating duties with kitchen and back-of-house staff. Operates dishwashing machines and hand washes pots, pans, and other kitchen items using approved cleaning materials. Sweeps, mops, and maintains floors in kitchen and dishwashing areas. Removes trash and disposes of it properly in designated areas. Maintains cleanliness and organization of all kitchen and dishwashing stations. Ensures dining and service areas are cleared, cleaned, and reset as needed. Utilizes only approved chemicals and cleaning procedures as per safety guidelines. Reports maintenance or safety concerns to management promptly. Assists with training and mentoring new stewards. 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

Understanding of basic kitchen sanitation, cleaning techniques, and safety standards. Ability to communicate and work effectively with team members and supervisors. Strong organizational skills and the ability to multitask in a fast-paced environment. High regard for cleanliness, responsibility, and teamwork. EDUCATION and/or

EXPERIENCE

High school diploma or equivalent preferred. Additional coursework in hospitality, sanitation, or kitchen operations is a plus. Food Handler Certification required or must be obtained upon hire. Minimum of 2-3 years of experience in stewarding or kitchen sanitation, including at least 1 year in a lead or supervisory role. Knowledge of dishwashing procedures, equipment handling, and cleaning chemicals. Proven ability to lead a team, delegate tasks, and ensure cleanliness and organization of kitchen and service areas. Familiarity with health codes, safety standards, and food safety regulations. Experience maintaining inventory of cleaning supplies and coordinating with culinary and service staff. Prior experience in a casino, resort, or high-volume hospitality environment 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, professionally, and respectfully with stewarding staff, culinary teams, banquet departments, and supervisors; responsible for relaying assignments, reporting equipment issues, and supporting the Executive Steward in day-to-day operations.

Lifting and Carrying:

Frequently lifts and carries dish racks, stock pots, trash bins, and cleaning supplies weighing up to 50 pounds; may require team lifting for large or heavy items.

Manual Dexterity:

Regularly uses hands and fingers to operate dish machines, handle kitchen tools, manage cleaning tasks, and complete basic logs or checklists.

Mobility:

Continuously moves throughout dishwashing areas, kitchens, back-of-house corridors, and storage rooms; requires standing, walking, bending, lifting, and reaching for extended periods.

Stationary Work:

Rarely remains seated; most duties are performed while actively supervising or assisting with cleaning and kitchen support tasks.

Tool Operation:

Frequent use of commercial dishwashing equipment, utility carts, mop buckets, sprayers, chemical dispensers, and basic hand tools; responsible for safe operation and ensuring proper use by team members.

Visual Acuity:

Requires near and far vision to inspect cleanliness of dishes and kitchen areas, check equipment functions, and verify proper setup and sanitation standards.

Working Conditions:

Routinely works in wet, hot, and high-traffic kitchen environments with exposure to cleaning chemicals, steam, slippery surfaces, and noise. Regular exposure to a smoking environment while transitioning through casino or public areas.

WORK ENVIRONMENT

This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions.

WORKING HOURS

Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends.

EQUAL EMPLOYMENT OPPORTUNITY

(EEO)

AND INDIAN PREFERENCE

Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.