Cafeteria Attendant

OVERVIEW: The Cafeteria Attendant reports directly to the Banquet Chef. The Attendant is responsible for maintaining good housekeeping in the kitchen and dining areas of the associate dining room. The attendant is responsible for ensuring all food is fresh, rotated, at the correct temperature and presented in a manner that is appealing and of high standards. The attendant ensures pars and food ordering is completed daily to ensure food is always stocked during business hours.

Cafeteria Attendant Responsibilities

• Attend food and beverage buffet areas ensuring a high level of quality and consistency.
• Adhere to all health, sanitation, and cleanliness standards that meet state and local Health Board inspection, brand standard, and hotel requirements.
• Prepare and/or transport all food and beverage items and associated supplies, equipment, and materials to and from the buffet areas.
• Monitor area to ensure adequate supplies of food, beverage, trays, plates, utensils, napkins, condiments, etc. to serve all employees; replenish buffet items and areas as necessary.
• Maintain a clean, neat, and well-organized work and buffet area, which may include but is not limited to hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, sneeze guards and counters. Empty trash receptacles and clear tables as required
• Report to supervisor all unsafe or malfunctioning equipment, safety hazards, or any other maintenance and repair needs.
• Cleans spilled food or drinks promptly in dining facility and carries away broken dishes and other waste items to trash bins
• Wiping down and sanitizing surfaces such as tables, chairs, food counters, cappuccino and coffee machines, ice dispenser, beverage and salad station, etc.
• Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.

Position Requirements

• Basic reading, writing and math skills and some prior food preparation experience preferred.
• Carrying or lifting items weighing up to 40 pounds
• Standing up and moving about the kitchen and cafeteria
• Handling food, objects, products, and utensils
• Bending, stooping, kneeling
• Communication skills are utilized a significant amount of time when interacting with guests and supervisors.
• Foodservice permit or valid health/food handler card as required by local or state government agency.
• Reading and writing abilities are utilized often when preparing buffet items from instructions.
• May be required to work nights, weekends, and/or holidays
• Proven experience
• Must possess a high desire to service guests    
• Complete knowledge and understanding of the hospitality industry, policies and procedures to include sanitation.
• Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.
• Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
• Should have prior experience with 4 Diamond rated hotel.
• Must have a valid driver’s license.

Physical Requirements

• Must be able to tolerate temperature changes from hot to cold and cold to hot.
• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.
• Frequently use hands for keyboard and arms to reach.
• Heavy work – Occasionally lift and/ or move up to 50lbs of force.
• Light work - Frequently lift and move up to 10lbs.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently

Additional Job Requirements

• Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem-solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands most specifically days, nights, weekends & holidays.
• Must have a valid driver’s license.
• Must possess a valid Food Handler’s Card as required by the County

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