Overview:
The Cafeteria Cook/Attendant is responsible for preparing all food items for the Associate Cafeteria. They are also responsible for setting up and serving team member meals in a timely and efficient manner while maintaining a clean and organized area.
Responsibilities:
* Maintain a warm and friendly demeanor at all times.
* Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
* Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
* Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
* Have thorough knowledge of menus and the preparation required, according to hotel standards.
* Maintain cleanliness and organization of all storage areas.
* Prepare and display food items for Employee Cafeteria according to hotel standards.
* Enforce all cafeteria meal policies and controls.
* Retrieve all food from kitchen and replenish when food runs low.
* Maintains specified hours of cafeteria unless otherwise directed by management.
* Keeps cafeteria supplied with dishes, silverware, napkins and items needed to serve.
* Operate all beverage dispensing machines, disassemble, clean and reassemble.
* Maintains proper levels of sanitation as per cleaning schedules. Complies with the "clean as you go" work policy.
* Make sure the break down station is clean and organized.
* Maintains high standards of food quality and variety by communicating with supervisor.
* Makes sure food displays are attractive.
* Ensures all food is in the cafeteria on time prior to each meal period.
* Complete daily checklist.
* Perform other duties as required by management.
Pay Rate $20.00/hour-$21.00/hour
Qualifications:
* High School diploma or equivalent and/or experience in a hotel or a related field preferred.
* Culinary experience required.
* Flexible and long hours sometimes required.
* Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
* Ability to stand during entire shift
* Ability to withstand temperature variations both hot and cold.
* Have thorough knowledge of menus and the preparation required, according to hotel standards.
* Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
* Knowledge of herbs and spices and proper use of each.
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