Breakfast Attendant

Peregrine Hospitality•Breckenridge, CO

About The Position

The Breakfast Attendant serves meals in the employee cafeteria and coordinates daily menus with the Chef. The role prepares entrees, vegetables, starches, and salad-bar offerings while managing portions and minimizing spoilage and waste. It includes setting up and breaking down the cafeteria and assigned workstation, maintaining food quality and safety, and keeping service areas clean, sanitary, and organized. The attendant performs opening and closing duties, including preparing a list of needed items, requisitioning and transporting food to the station, and removing soiled wares to the dishwashing area. The position follows departmental policies, service procedures, safety and security practices, and operating standards, and works collaboratively with coworkers and other departments. Shifts may be flexible and long, based on business needs. The role requires working in hot, noisy, and sometimes close conditions, and regularly standing, walking, lifting, carrying, bending, twisting, pushing, pulling, stooping, and kneeling. The listed pay rate is $19.00 per hour.

Requirements

High school diploma or GED equivalence.
Ability to prioritize and work efficiently with limited supervision.
Detail orientation and ability to multitask efficiently.
Ability to speak, understand, and communicate in the primary language(s) used in the workplace.
Excellent communication, follow-up, and organizational skills.
Ability to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up.
Ability to remain calm, think clearly, and resolve problems using good judgment.
Ability to follow directions and understand service needs.
Ability to work under pressure while meeting production schedules and timelines.
Ability to transport cases of received goods and pots and pans of food to the serving line.
Ability to work with food products and ingredients and use the senses to ensure quality standards.
Ability to comprehend and follow recipes.
Ability to push, pull, bend, squat, and lift regularly; lift and/or carry up to 50 pounds.
Ability to hear, understand, and communicate orally and in writing with staff, vendors, and guests in person and by phone.
Ability to stand and walk for extended periods and bend, twist, push, pull, stoop, and kneel.
Ability to work flexible and long hours and flexible scheduled shifts based on business needs.
Ability to use required tools and equipment and wear personal protective equipment as needed.

Nice To Haves

Culinary certification preferred.
At least one year of experience as a cook or cafeteria cook in a hotel or restaurant preferred.

Responsibilities

Serve meals in the employee cafeteria.
Coordinate daily menus with the Chef.
Prepare entrees, vegetables, starches, and salad-bar offerings.
Manage portion control and reduce spoilage and waste.
Set up and break down the cafeteria and assigned workstation.
Maintain food quality and food-safety standards.
Complete opening duties, including preparing a list of needed food items, requisitioning items, and transporting them to the assigned station.
Maintain cleanliness, sanitation, and organization of the assigned station and service areas.
Remove soiled wares from the station and transport them to the dishwashing area.
Complete workstation breakdown and closing duties.
Follow service standards, operating procedures, and safety and security procedures.
Work cohesively with coworkers and other departments as part of a team.
Follow applicable policies and procedures and strive to improve operating standards.
Meet attendance and reliability standards.
Perform additional duties as assigned by management.