Cafeteria Attendant

Department:                          Kitchen

Reports To:                            Executive Chef, Executive Sous Chef or Sous Chef

Purpose of the Position:        To prepare all of the hot food items for the lunch or dinner shift while ensuring quality food nice presentation and good tasting food from every item prepared.

ESSENTIAL DUTIES

• Perform any reasonable request as assigned or directed by management
• Provide for a safe work environment by following all safety and security procedures and rules
• Arrange for reasonable accommodations for persons(s) with disabilities
• Assist person(s) with a disability
• Comply with all applicable federal, state and local laws and ordinances as they apply to the hotel guest and employees
• Check in with the Executive Chef or Sous Chef for any verbal or written special instructions, forecast, reservations, special of the day
• Complete all prep work related to lunch or dinner: preparing vegetables: specials, meats. Set up line with the necessary plates, utensils, food items, etc.
• Read and follow recipe cards and specs at all times to ensure product quality and consistency
• Label, date and wrap everything
• Adhere to portion control to specifications, food cost control, waste, spoilage, rotations, food properly requisitioned
• Complete all prep work related to lunch or dinner; preparing vegetable specials, meats, set up line with necessary plate’s utensils food items etc
• Complete daily cleaning schedule. Observe all sanitary work conditions at all time
• Clean out coolers, rotation, marrying, discarding food, where needed to ensure high quality food production
• Communicate with the Executive Chef to find out the specials for the day, any specials instructions, forecast and reservations

GENERAL DUTIES

• Know your work schedule and follow with reliability
• Work in a cooperative and friendly manner with fellow employees
• Maintain professional attire and personal hygiene
• Maintain clean, neat and orderly work area
• Perform your job according to standard operating procedures
• Read, understand and follow all policies, procedures and practices as stated in the employee handbook
• Implement management company and hotel’s safety and emergency policies and procedures (i.e. evacuation, first aid, etc) to include remove all safety hazards, following company’s OSHA Hazcom program, safe lifting techniques
• Utilize protective equipment, when applicable
• Promptly report substandard (unsafe) conditions to supervisor
• Promptly reports accidents, injuries, property damage or loss to supervisor
• Keep accurate communication flowing freely among all hotel departments
• Inform management promptly of any work-related problems or guest complaints
• Practice “CARE Hospitality” and provide guest satisfaction
• Promote the hotel through goodwill, courtesy and positive attitude
• Attend all scheduled training, classes and meetings
• Train other employees as directed by management
• Perform any reasonable request as assigned or directed by management
• Provide for a safe work environment by following all safety and security procedures and rules
• Arrange for reasonable accommodations for person(s) with disabilities
• Assist person(s) with a disability
• Comply with all applicable federal, state and local laws and ordinances as they apply to the hotel, quest and employees

SUPERVISORY RESPONSIBILITIES

• None

QUALIFICATIONS/SKILLS

• Must be flexible enough to work any shifts including evenings, weekends and holidays

EDUCATION AND/OR EXPERIENCE

• High School Diploma or equivalent required

LANGUAGE SKILLS

• Must read, write, and speak English

PHYSICAL DEMANDS

• Stand or walk for varying lengths of times, sometimes for long periods
• Reach, life, bend, and handle to easily and quickly expedite food orders.
• Lift and carry heavy objects approximately thirty (30) to forty (40) pounds.
• Work in temperatures of 90F-100F frequently
• Work in heated or cold environment.
• Reach for pots and pans located above the line

WORK ENVIRONMENT

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions