Substitute Cafeteria Attendant

Organization- Thompson Central Park New York

Summary

This culinary position requires basic communication skills and the ability to lift and carry moderate weight. Food and beverage experience is a plus.

Set up Breakfast

• Close drain valves and fill steam tables at start of shift, temperature set up for all bane-marie
• Set out pastries, cereal, toaster, bagels, cut fruit, whole fruit
• Check tables and chairs for cleanliness
• Check for condiment set up complete – salt pepper, soy sauce, Tabasco, and full napkin dispensers
• Beverage station set up – dispenser’s full milk, orange juice, hot chocolate, lemonade when available.
• Pick-up hot option for the morning, oat meal, or chefs feature, it will on the line
• On Salad bar set out hot cereal condiments. Nuts raisins, dried fruit, shredded cheddar cheese
• Back up whole and cut fruit for all three meal periods
  
  

Salad bar Prep

• Follow out line on separate salad bar prep list.
• Closing shift can prep for the AM attendant; insure all food for the overnight is set for the overnight teams working. Date and label all food product for proper storage during and the completion of service.
• Clean, sanitize all tables and fill all napkins holders.
  
  

Hot food

• Maintain hot food throughout the meal period, replenish hot food pans when they are half full
• Wipe down hot food area often keeping area clean and presentable at all times
• Hold hot foods at 165 degrees
• Baste hot food with sauces and maintain clean fresh presentations at all times, change hot food pans as needed
• Discard poor quality food, if not sure ask
• Replenish salad bar and soup as needed
• Taste all food items daily
  
  

Food storeroom requisition

• Start food and paper requisition in Am for next day, requisition to be complete by the night shift attendant and left in chef’s office door for authorization and delivery the following day
• Other duties as assigned
  
  

Salary Range:$31.1031-$41.4708

Qualifications

This culinary position requires basic communication skills and the ability to lift and carry moderate weight. Food and beverage experience is a plus.

Set up Breakfast

• Close drain valves and fill steam tables at start of shift, temperature set up for all bane-marie
• Set out pastries, cereal, toaster, bagels, cut fruit, whole fruit
• Check tables and chairs for cleanliness
• Check for condiment set up complete – salt pepper, soy sauce, Tabasco, and full napkin dispensers
• Beverage station set up – dispenser’s full milk, orange juice, hot chocolate, lemonade when available.
• Pick-up hot option for the morning, oat meal, or chefs feature, it will on the line
• On Salad bar set out hot cereal condiments. Nuts raisins, dried fruit, shredded cheddar cheese
• Back up whole and cut fruit for all three meal periods
  
  

Salad bar Prep

• Follow out line on separate salad bar prep list.
• Closing shift can prep for the AM attendant; insure all food for the overnight is set for the overnight teams working. Date and label all food product for proper storage during and the completion of service.
• Clean, sanitize all tables and fill all napkins holders.
  
  

Hot food

• Maintain hot food throughout the meal period, replenish hot food pans when they are half full
• Wipe down hot food area often keeping area clean and presentable at all times
• Hold hot foods at 165 degrees
• Baste hot food with sauces and maintain clean fresh presentations at all times, change hot food pans as needed
• Discard poor quality food, if not sure ask
• Replenish salad bar and soup as needed
• Taste all food items daily
  
  

Food storeroom requisition

• Start food and paper requisition in Am for next day, requisition to be complete by the night shift attendant and left in chef’s office door for authorization and delivery the following day
• Other duties as assigned