JOB OVERVIEW:

Set up, maintain and breakdown the food lines and salad bars.  Serve scheduled meals to hotel associates, courteously and efficiently in accordance with hotel standards. Maintain the cleanliness, organization and sanitation of workstations, dining areas and equipment.  Obtain food from kitchen and order additional food as needed. Handle preparation of food from steamer, fryer, griddle and oven for service.

REPORTS TO:           Executive Chef/Sous Chef and/or McDux Supervisor.

SUPERVISES:           N/A.

WORK ENVIRONMENT:

Associate Cafeteria, Kitchen, Stewarding and service areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.

KEY RELATIONSHIPS:

Internal:               Staff in Cafeteria, Kitchen, Stewarding, Storeroom/Purchasing, Human Resources, Engineering, F&B, and all hotel staff.

External:              Service Company Repair associate, Health Department inspectors, Pest Control Company associate, Second Harvest Food Bank, Food Vendors.

ESSENTIAL JOB FUNCTIONS

1. Must be certified in ServSafe® Food Handling within 60 days of employment.
2. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
3. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
4. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
5. Maintain positive guest relations at all times.
6. Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.
7. Resolve guest complaints, ensuring guest satisfaction.
8. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
9. Maintain complete knowledge of:

• Scheduled menus for Cafeteria.
• Menu item preparation method/time, major ingredients, quality standards, taste, texture, serving temperature, portion size and presentation method.
• Table/seat/station numbers, room capacity, hours of operation and proper table set -ups for the Cafeteria.

1. Maintain awareness of house count and group activities in-house.
2. Expected number of meals to be served.
3. Safety and sanitation requirements.
4. Proper storage procedures.
5. Complete opening duties as assigned:

• • Check quality and amount of all cafeteria stock and supplies using checklist.
  • Requisition necessary supplies according to standard.
  • Transport supplies and equipment to and from the cafeteria.
  • Prepare and set up all condiments and non-alcoholic beverages.
  • Stock designated supply of silverware, glassware, chinaware, utensils, tools and other equipment for service.
  • Inspect cleanliness and condition of tables and service areas; rectify any deficiencies.
  • Set up and prepare the service line/areas.
  • Ensure that all equipment is in working order and clean; rectify any deficiencies and report maintenance problems to the Manager.

1. Receive food from Kitchen and place in designated holding areas at specified temperatures, providing back up on designated temperature logs.
2. Defrost food, clean and prepare produce as assigned.
3. Maintain supply levels of stock, food and non-alcoholic beverages to designated amounts throughout scheduled hours of operation.
4. Monitor and maintain the quality of all food on service lines.
5. Anticipate usage levels and report food replenishment needs to the Kitchen on a timely basis.
6. Obtain replacements for 86'd items as directed by the Kitchen.
7. Greet and serve meals to hotel associates.
8. Remove soiled trays and wares from the dining tables and separate items at breakdown station, as directed.
9. Wipe dining tables clean and replenish tabletop condiments throughout the shift, as directed.
10. Clean up spills immediately.
11. Breakdown all goods.
12. Return unused food to designated areas and store.
13. Clean and sanitize service lines, beverage dispensing equipment and other equipment, following procedures.
14. Restock stations for next meal period.
15. Complete closing side duties as assigned.
16. Clean and organize supply/storage closets.
17. Report any damages, safety hazards, maintenance problems and associate problems to the Manager.
18. Legibly document pertinent information in the logbook.

SECONDARY JOB FUNCTIONS

1. Assist with other Cafeteria job functions as assigned.
2. Complete inventories as scheduled.
3. Legibly document maintenance needs on work orders and submit to Manager.
4. Attend meetings as scheduled.
5. Follow maintenance program and cleaning schedule.
6. Coordinate holiday set-up and special staff functions for the Cafeteria in conjunction with Human Resources Department.