Position Summary

Under direct supervision of the Sous Chef or Stewarding Supervisor, Stewarding Manager and/or Executive Chef, washes and sanitizes all equipment and utensils used in food preparation.

Minimum Qualifications

High School Diploma or GED. plus Work experience in the restaurant or kitchen maintenance area is preferred. 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.

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