Part-time Stand Captain- Casino Mohawk

Position Summary:

Under the general direction of the Supervisor F&B, the Stand Captain plays a key role in supporting Food & Beverage operations by leading service staff, ensuring consistent delivery of high‑quality food, beverages, and guest service. This position oversees customer service, food preparation, operations, and communication within the stand, ensuring compliance with casino standards, Smart Serve regulations, and all safety and sanitation requirements.

Key Accountabilities:

• Lead service team in consistently delivering service excellence by ensuring timely, courteous service, preparedness and cleanliness
• Provide prompt, friendly and courteous service to customers always
• Provide and offer information of products options, ingredients, specials and preparation times
• Address all customer product and service needs, requests and concerns promptly
• Consistently maintain and replenish supplies in service areas
• Demonstrate cleanliness as highest priority by ensuring service areas are always kept clean – correct deviations to WG standard
• Train and assist new personnel in delivering optimal service, food preparation and presentation
• Always comply with clean and complete GEC uniform requirements
• Consistently uphold and demonstrate safety rules and standards as designated by F&B Department
• Adhere to Smart Serve and Alcohol and Gaming Commission regulations
• Ensure preparation and cooking techniques consistently deliver freshness, quality and appealing presentation of all food products
• Provide direction in the production and cooking of food to meet established product guidelines and ensure quality
• Prepare and cook hot and cold food items which include but are not limited to pizza, hot roast beef sandwiches, chicken and grilled items.
• Prepare and serve hot and cold beverages which include but are not limited to coffee, tea, and non alcoholic beverages.
• Operate all food equipment including slicers, hot grills and fryers according to procedures and safe use of equipment standards.
• Prepare, serve and sell hot and cold food items which include but are not limited to cold sandwiches, hot dogs, hot snacks, baked goods and portioning and preparing salad items.
• Consistently maintain supplies and inventory to meet service levels
• Keep work areas clean and organized
• Maintain safe food handling standards and overall profitability by ensuring daily opening and closing procedures are consistently followed
• Assign duties to personnel and ensure completion
• Coordinate breaks and cleaning schedules according to business requirements
• Pick up, count and verify floats daily
• Complete all opening prep, equipment and cleaning tasks
• Complete all refrigeration and temperatures checks throughout shift
• Set up service areas, condiment tables and check equipment-ensure all areas are cleaned and sanitized.
• Count and verify all opening inventories
• Count, verify and store all new stock received-rotate stock
• Wash, sanitize and store small wares in designated location
• Clean and sanitize all counters, condiment tables and equipment at end of shift
• Store all supplies in a secure area, secure and lock work area
• Prepare and count deposits and reconcile variances at completion of shift
• Count all closing inventories, complete inventory sheet and prepare supply requisition
• Complete and submit all required closing round documentation
• Manage information to maintain and improve food quality, service satisfaction, teamwork and operational effectiveness
• Direct all customer complaints beyond scope of position to Supervisor or appropriate Department
• Report on customer feedback to Supervisor
• Identify and request any repair necessary to working equipment
• Report supply or equipment deficiencies to Supervisor
• Identify and recommend opportunities for improving service or operational performances to Supervisor

Education and Qualification Requirements:

• Proven ability to deal professionally and courteously with customers

• Previous leadership experience

• Through understanding of methods and machinery, techniques and sanitation practices involved with preparation and service of concession food.

• Proving knowledge of Safe Food Handling Procedures and Health and Safety Practices

• Working knowledge of cash register and tendering procedures

• Proven accuracy in performing basic mathematical calculations

• Ability to communicate effectively in English (oral and written)

• Responsible for obtaining and maintaining Smart Serve certification

• Regular kitchen environment, standing and walking for long periods of time, major exposure to heat, cold, steam, noise, odors, lifting, carrying, pushing, pulling, stretching, bending, some exposure to fumes, smoke, chemicals, risk of minor cuts and burns, non-traditional work hours

• Available to work all shifts, including evening and weekend as required.

Work Environment Considerations:

• Regular kitchen environment, standing and walking for long periods of time, major exposure to heat, cold, steam, noise, odors, lifting, carrying, pushing, pulling, stretching, bending, some exposure to fumes, smoke, chemicals, risk of minor cuts and burns, non-traditional work hours

• Available to work all shifts, including evening and weekend as required.