Sandia Resort
Job Code
Pay Rate
Food & Beverage
Employment Status



Position Summary
To supervise kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service.
Supervision Exercised
Reports to the Chief Steward.
Supervises the Dishwashers.
Major Duties and Responsibilities
  1. Supervising 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. Loading, running, cleaning and maintaining a large dish washing machine and ensuring clean items meet departmental standards.
  3. Supplying the kitchen and wait staff with clean utensils and dishes for service.
  4. Ensuring that the dish washing conveyor and all related equipment are well maintained, cleaned and operated according to standard.
  5. Contacts service representative when necessary for repairs and follows up to ensure that requested repairs have been completed.
  6. Overseeing 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. Organize and complete the quarterly china, glassware and silverware inventory. Provide 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. Oversee the packing and transport of china, silverware and glassware needed for parties held off premises and inventory items when returned.
Secondary Duties and Responsibilities
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 others.
  8. Knowledge of inventory procedures.
  9. Excellent organizational skills.
  10. Excellent customer service skills.
  11. Excellent oral and written communication skills
  12. Knowledge of computers and Windows software 


Minimum Qualifications, Education and Experience
  1. High School diploma or GED equivalent
  2. Two to three (2-3) years of stewarding or related experience
  3. Minimum one (1) year in a supervisory role.
  4. Must be 18 years of age or older.
  5. Must complete New Mexico Indian Health Food Handlers course.
Licensing Status
Must be able to successfully pass a Background Investigation.