SUMMARY

Under general direction from the Sous Chef or Steward Supervisor, Stewarding Manager or Executive Chef maintains an efficient restaurant operation by clearing and resetting tables and ensuring all work areas are clean and presentable at all times according to established policies and procedures.

MINIMUM QUALIFICATIONS

High School Diploma or GED. Must meet all knowledge, skills and abilities. Must be twenty-one years (21) of age. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Navajo preference.