Breakfast Attendant

Essential Functions

• Serve food and meals in employee cafeteria for associate meals.
• Coordinate daily menus with Chef.
• Prepare meals that consist of entrees a vegetable a starch and salad bar.
• Manage portion control and avoid spoilage and waste
• Complete set up and break down of cafeteria.
• Maintain complete knowledge of and comply with all departmental policies service procedures and standards.
• Ensure that food quality and food safety standards are maintained at a superior level on a daily basis.
• Complete opening duties as assigned including setting up physical aspect of station: grill pantry make preparation list of necessary food items requisition all listed food items and transport from walk-in etc. to assigned station.
• Monitor and maintain cleanliness sanitation and organization of assigned station and service areas.
• Remove soiled wares from station as assigned and transport to dishwashing area.
• Breakdown workstation and complete closing duties.
• Follow 4 Keys service standards standard operation procedures and safety standards.
• Follow safety and security procedures.
• Work cohesively with co-workers and all departments as part of a team.
• Follow all appropriate policies and procedures while constantly striving to improve standards of operations.
• Adhere to attendance and reliability standards.
• Follow all additional duties as assigned by management.

Skills and Abilities

• Understand the mission vision and goals of the hotel.
• Must be able to prioritize and work efficiently with limited supervision.
• Must be detail oriented and able to multi-task efficiently.
• Must be able to speak and understand and communicate the primary language(s) used in the workplace.
• Must possess excellent communication follow-up and organizational skills.
• Must have the ability to push pull bend squat and lift on a regular basis.
• Safety requirements of PPE as needed for duty assigned and with use of required tools and equipment.
• Must be able to perform job functions with attention to detail speed and accuracy; prioritize organize and follow-up.
• Be a clear thinker remaining calm and resolving problems using good judgment.
• Follow directions thoroughly; understand a guests service needs; work cohesively with co-workers as part of a team.
• Ability to work well under pressure of meeting production schedules and timelines for guests pastry orders.
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
• Ability to work in hot noisy and sometimes close conditions
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to comprehend and follow recipes.

Job Qualifications/Requirements

Education: High School Diploma or GED equivalence; culinary certification preferred

Experience: Minimum 1 year experience as a cook or cafeteria cook in a hotel or restaurant preferred

Additional: Will be required to work flexible scheduled shifts based on business needs

• Flexible and long hours sometimes required
• Must be able to lift and/or carry up to 50 pounds
• Ability to hear understand and communicate orally and in writing to communicate with staff vendors and guests a normal in-person and phone conversation
• Ability to stand and walk for extended periods of time
• Ability to bend and twist push and pull stoop and kneel

Required Experience:

IC