Kitchen Attendant - Miller's Smorgasbord Restaurant

Serving Lancaster County Since 1929!

Few companies can claim over 95 years in business, but we can at Thomas E. Strauss, Inc. We owe our ongoing success to our exceptional staff and solid management team who are dedicated to an excellent guest experience.

Here is your opportunity to be part of a dedicated team at Thomas E. Strauss, Inc.

Our business is booming, and we are seeking outstanding team members who take pride in their work, and ownership of the position to ensure we are living up to our high standards and providing a friendly guest experience.

What we expect from you:

• A friendly, professional demeanor toward coworkers and guests – after all, our mission is to make people feel valued. We expect that of you, and we do our best to make YOU feel valued as well!
• Self-starter who owns the responsibilities of the role.
• A commitment to show up on time for every shift - ready to work hard alongside your team members.
• Your dedication to our values of diversity, integrity, excellence, accountability, community, and especially your willingness to have FUN!

Here’s what we offer to you:

• Competitive pay.
• Excellent benefit package and employee perks.
• Ability to earn unlimited employee referral bonuses.
• Ability to work in other business units within the hospitality group to make extra cash or gain new work experience. The more you know, the more you grow!
• A “work-to-live” not a “live-to-work” workplace!

Our Mission: Make people feel valued.

Our Values: Diversity, Integrity, Excellence, Accountability, Community and FUN!

Kitchen Attendant

Position Summary

Miller's Smorgasbord Kitchen Attendants heat and/or fry foods prepared by our commissary department to be served in a high-volume buffet restaurant environment to ensure continuous supply of food offerings to meet all demand periods. Strong emphasis on appropriate use of facility supplies and equipment to minimize food production and loss according to guest counts.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Ability to rotate between two back of the house kitchen stations including operating fryers, stoves, ovens, soup kettles, mixers, and steamers.
• Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for buffet bars
• Weekends, evenings and holidays required
• Complying with established safety and sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques and temperature checks
• Ability to communicate with front of the house staff regarding food production needs to meet demand
• Storing food properly and safely by marking dates and items
• Correctly preparing all food served following standard recipes
• Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved
• Maintaining daily production records
• Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation
• Reporting necessary equipment repair and maintenance      
• Performing other work-related duties as assigned

Food Preparation & Quality Control

• Expertly rotate between back-of-house stations, including the operation of fryers, ovens, and soup kettles.
• Consistently ensure all menu items are presented according to standard recipes to meet "excellence in quality.”
• Coordinate cooking times and supply needs with meal service hours to ensure optimal food temperature and freshness.

Kitchen Operations & Safety

• Ability to operate commercial kitchen equipment safely.
• Maintain health standards in compliance with safety regulations.
• Execute proper food handling, storage (labeling/dating), and regular temperature checks.
• Keep all work areas and equipment clean; promptly report any equipment repair or maintenance needs to management.
• Accurately maintain daily production records and logs.

Teamwork & Communication

• Maintain clear, proactive communication and collaborative, positive mindset with front-of-house staff to adjust food production based on real-time customer demand.
• Perform other work-related duties as assigned to support the success of the kitchen operations.

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Must be able to work evenings, weekends, and holidays.
• Previous experience in a high-volume food service environment is preferred but not required.
• Must be at least 18 years of age.
• High school diploma or equivalent (GED) preferred.
•  Capable of planning and completing tasks with minimal supervision, including making real-time decisions regarding food production needs.
• Proficiency in reading and writing; must be able to strictly follow written and oral safety procedures and recipes.
• Ability to stand for extended periods and perform repetitive motions such as reaching, bending, kneeling, stooping, and climbing.
• Ability to safely lift, push, and pull items weighing up to 50 pounds.
• Excellent manual dexterity combined with the auditory and visual skills necessary to navigate a fast-paced kitchen safely.