Description

At Mereté, we are committed to establishing a supportive and welcoming workplace environment where bias is acknowledged and overcome and where all associates feel welcomed and supported. We value and develop people from all backgrounds and, experiences, leading us to better serve our guests, associates, and community.

Mereté is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to status as a protected veteran or a qualified individual with a disability, or other protected status, such as race, religion, color, national origin, sex, sexual orientation, gender identity or age.

BARTENDER/COOK

SUMMARY
Prepare food to order and in accordance with quality of food standards. Follow all safety procedures at all times.

ESSENTIAL FUNCTIONS

• Set up, restock, maintain, and clean food preparation areas.
• Monitor the quality and consistency of all food served.
• Prepare food in accordance with working menus and hotel brand specifics. 
• Display knowledge in and follow at all times, sanitation and sanitary food handling. 
• Responsible for food quality control, and proper plate presentation on all meals.
• Responsible for food portioning in accordance with hotel brand standards. 
• Report all unsafe conditions immediately. 
• Regular and reliable attendance and punctuality are essential functions of this position.
• Treating others with respect and behaving in a manner that is positive, productive and encourages teamwork at all times is an essential function of this job.

PHYSICAL DESCRIPTION

• Lift and carry food trays, beverage containers, glass racks, etc. average weight of 5-75lbs frequently, maximum weight frequently 100lbs.
• Standing/walking up to two miles per day on cement, tile, asphalt, and carpet. 
• Reaching/overhead extension to pull items down. 
• Pushing and pulling handcarts weight frequently 5-75lbs, maximum weight 100lbs. 
• Repetitive motions of bending, kneeling, stooping, and twisting.

WORKING CONDITIONS

• Working with and exposed to fumes, chemicals, vibrations, humidity, cold, heat, dust, and noise.
• Working with and around all types of kitchen equipment (e.g., oven, slicer, steamer, stock pots, fryer, stove tops, heat lamp, toaster).
• Must adhere to company safety standards and procedures; hearing, eye, hand protection for equipment operation.

SUCCESS FACTORS

• Effectively manage time (e.g., planning, prioritizing, delegating)
• Ability to communicate with team members and management effectively.
• Maintain and exceed hotel brand standard in food & beverage product and quality. 
• Excellent customer service skill. 
• Follow all safety procedures. 
• Follow all appropriate policies and procedures while constantly striving to improve all standards of operations. 
• Ensure prompt and courteous service to guests to ensure all guest experiences are of the highest quality. 
• Meet or exceed productivity standards. 

Qualifications

• Must possess or be able to obtain Food Handlers card and OLCC permit.
• Financial transaction handling experience.
• Must pass criminal background check.