Manager - Banquets Steward Kitchen

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Date: Jan 7, 2022

Location: Las Vegas, Nevada, US

Company: Las Vegas Sands Corp.

Position Overview:

The primary responsibility of the Manager – Stewarding Banquets Kitchen is to oversee the team of stewards in each of the three Banquet Kitchens (Hot Kitchen, Garde Manager and Pastry) to ensure that all food items specified by Banquet Event Orders are fulfilled.

All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. 

Essential Duties & Responsibilities:

  • Works closely with the chefs in planning and executing of events both as they happen and also in the future.
  • Communicates with the Banquet Operations department to answer their food questions.
  • Manages 7 different kitchens and directs the work of 15-25 stewards per shift who are responsible for assisting the chefs and cooks preparing all the meals for Banquets. 
  • Ensures that the appropriate equipment is utilized for the proper service of food and maintains the cleaning and sanitation of the cooking equipment in the Banquet areas.
  • Prepares schedules for the Banquet Kitchen Stewards based on a 10-day forecast and makes recommendations regarding temporary staffing needs.
  • Maintains inventory for all functions to include equipment and china if needed.
  • Ensures that Banquet Kitchen is fully supplied with basic daily equipment, i.e. sheet pans, hot boxes, food inserts, etc.

Additional Duties & Responsibilities:

  • Coordinates with other operational departments (Culinary, Stewarding, and Meeting Services) regarding guest orders and changing needs, including equipment, food and menu items, and other special arrangements.
  • Monitors compliance with food/kitchen rules, regulations, and laws.
  • Ensures that all kitchen equipment are cleaned and ready for use at the end of each shift.
  • Checks work areas and maintains compliance with local, state, and federal health regulations; corrects problems and deficiencies.
  • Prepares and disseminates shift report.
  • Handles team member complaints and concerns; issues and documents disciplinary infractions.
  • Safety is an essential function of this job.
  • Consistent and regular attendance is an essential function of this job.
  • Performs other related duties as assigned.

Additional Duties & Responsibilities:

Company Standards of Conduct

All Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Additional Duties & Responsibilities:

Minimum Qualifications:

  • 21 years of age.
  • Proof of authorization/eligibility to work in the United States.
  • High school diploma.
  • Must be able to obtain and maintain a Health Card and any other certification or license, as required by law or policy. 
  • 3 years of experience in a steward role.
  • 1 year of experience in a stewarding management role.
  • Experience in a high-volume environment preferred.
  • Demonstrated experience in scheduling and assessing staffing needs in a fast-paced, frequently changing environment.
  • Demonstrated experience in arranging service needs based on BEOs.
  • Extensive knowledge of health and kitchen guidelines, regulations, and laws.
  • Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
  • Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements:

Must be able to:

  • Lift or carry 20 pounds, unassisted, in the performance of specific tasks, as assigned.
  • Physically access all areas of the property and drive areas with or without a reasonable accommodation.
  • Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
  • Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
  • Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
  • Work in a fast-paced and busy environment.
  • Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

Job Segment: Manager, Compliance, Food Service, Banquet, Culinary, Management, Legal, Hospitality

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