Attendant (Seasonal) - Food Truck

Plaza Hotel & Casino•Las Vegas, NV

About The Position

It is the primary responsibility of the Food Truck Attendant to perform basic food preparation and operate a specific station with others or individually. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. Top 5 Specific Job Functions: Prepares all menu items following recipes and yield guide Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements Continue prep work after the meal period for the next meal service Meet with the Executive Chef and Assistant Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance Monitors and maintains cleanliness, sanitation, and organization of assigned work areas Other Specific Job Functions: Maintain solid knowledge of all food products and can skillfully apply culinary techniques Transport supplies from the storeroom and stock in designated areas Start prep work on items needed for the particular menu of the day Ensure all products are rotating on a first-in, first-out philosophy Ensure all requisitions are processed properly and placed in the designated area Properly label and date all products to ensure safekeeping and sanitation Maintain complete knowledge of and comply with all departmental policies/service procedures/standards Maintain complete knowledge of correct maintenance and use of equipment Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately Meet with the Assistant Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance Complete opening duties such as setting up the work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and parts; establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service Maintain proper storage procedures as specified by the Health Department and Hotel requirements Minimize waste and maintain controls to attain the forecasted food cost Disinfect and sanitize cutting boards and worktables Transport empty, dirty pots and pans to the pot wash station Breakdown work station and complete closing duties as assigned Apply basic knife skills required for service Read, measure, and execute recipes Maintain a solid menu knowledge and attention to detail with plate presentation Versatile in preparing both hot and cold items Maintain a solid knowledge, understanding, and preparation of base sauces, stocks, and soups Work as a team, assisting all guests' and employees' needs and inquiries Effectively communicate with management, chefs, and service staff to fulfill and address any issues or needs requested by guests and or other employees Greet guests in a positive, friendly manner and make them feel welcome Consistently follow the sequence of service, utilizing proper procedures standardized by the department Itemize bills correctly and efficiently secure payment Expedite the order in an accurate and timely manner Prepare and serve food and beverage items to guests Pack the orders as per guests' preferences and complete the order with any necessary condiments Bid farewell to guests, using the guest's name when known, and encourage them to return Perform all opening and closing duties based upon shift assignment Refill and stock all supplies and machines within the outlet Maintain the cleanliness of all front and back of the house areas within the outlet Unload warehouse orders and stock the orders in the designated storage Perform all other job-related duties as requested This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

Requirements

At least 2 years of experience as a Cook in a similar high-volume environment
Basic working knowledge of knives and knife skills
Working knowledge of kitchen equipment, including, but not limited to, a slicing machine, juicer, Cryovac machine, and small wares equipment
Working knowledge of health, safety, and sanitation procedures
Working knowledge of weights, measures, and various cooking techniques
Excellent customer service skills
Have interpersonal skills to deal effectively with all business contacts
Professional appearance and demeanor
Work varied shifts, including weekends and holidays
High school diploma or equivalent
Ability to speak, read, and write in English
Must be willing to work outdoors in seasonal heat (100F+) or cold as well as inclement weather
Lift to 50 pounds throughout an 8-hour shift
Food Handler’s Card
TAM Card

Nice To Haves

Previous experience working in a similar resort setting
Knowledge of and ability to prepare stocks, soups, and mother sauces
Five years of progressive cooking experience
Minimum of three years’ experience in a dinner house, and/or through the completion of a culinary arts degree or recognized apprenticeship
1 year of dinner house cooking experience

Responsibilities

Prepares all menu items following recipes and yield guide
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
Continue prep work after the meal period for the next meal service
Meet with the Executive Chef and Assistant Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
Monitors and maintains cleanliness, sanitation, and organization of assigned work areas
Maintain solid knowledge of all food products and can skillfully apply culinary techniques
Transport supplies from the storeroom and stock in designated areas
Start prep work on items needed for the particular menu of the day
Ensure all products are rotating on a first-in, first-out philosophy
Ensure all requisitions are processed properly and placed in the designated area
Properly label and date all products to ensure safekeeping and sanitation
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
Maintain complete knowledge of correct maintenance and use of equipment
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately
Meet with the Assistant Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
Complete opening duties such as setting up the work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and parts; establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks
Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service
Maintain proper storage procedures as specified by the Health Department and Hotel requirements
Minimize waste and maintain controls to attain the forecasted food cost
Disinfect and sanitize cutting boards and worktables
Transport empty, dirty pots and pans to the pot wash station
Breakdown work station and complete closing duties as assigned
Apply basic knife skills required for service
Read, measure, and execute recipes
Maintain a solid menu knowledge and attention to detail with plate presentation
Versatile in preparing both hot and cold items
Maintain a solid knowledge, understanding, and preparation of base sauces, stocks, and soups
Work as a team, assisting all guests' and employees' needs and inquiries
Effectively communicate with management, chefs, and service staff to fulfill and address any issues or needs requested by guests and or other employees
Greet guests in a positive, friendly manner and make them feel welcome
Consistently follow the sequence of service, utilizing proper procedures standardized by the department
Itemize bills correctly and efficiently secure payment
Expedite the order in an accurate and timely manner
Prepare and serve food and beverage items to guests
Pack the orders as per guests' preferences and complete the order with any necessary condiments
Bid farewell to guests, using the guest's name when known, and encourage them to return
Perform all opening and closing duties based upon shift assignment
Refill and stock all supplies and machines within the outlet
Maintain the cleanliness of all front and back of the house areas within the outlet
Unload warehouse orders and stock the orders in the designated storage
Perform all other job-related duties as requested