Cafeteria Attendant

Corporate Office•Austin, TX

11d•Onsite

About The Position

Omni Hotels & Resorts is seeking Cafeteria Attendant for the beautiful new Barton Creek Resort & Spa! If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni! We are proud to announce that we are ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024 The Production Cook 2 is responsible for preparing and cooking a variety of menu items to meet high standards of quality and presentation in the hotel restaurant. This position involves working closely with the kitchen team to ensure efficient kitchen operations, maintaining consistency in food preparation, and adhering to safety and sanitation standards. The Production Cook 2 will handle tasks ranging from basic cooking techniques to more complex preparation, contributing to a positive dining experience for guests.

Requirements

1-2 years of culinary experience preferred; well-versed in operation of at least one culinary station.
Knowledge of basic kitchen preparation, knife skills, sanitation, and safety.
Must be able to work efficiently without needing immediate supervision from management.
The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
Ability to remain active, including standing for 8+ hours per day.
Flexible scheduling to include nights, weekends, and holidays.
Valid Texas Food Handlers certification required.
Must be able to lift, push, pull and carry moderate weight.
Must be able to walk/stand for extended periods of time, with frequent bending and twisting including 8+ hour day.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

Responsibilities

Independently prepare a variety of food items (hot and cold) for the resort outlets within a timely manner, prioritizing tasks as necessary.
Operating at least one station within the kitchen (Sauté, Grill, Garde Manger, others as assigned).
Maintaining cleanliness of all hot and cold preparation stations, and all surrounding culinary areas.
Organizing and preparing both current and future requisitions.
Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
Safely and properly use all culinary equipment.
Must have a solid and demonstrated understanding of cooking skills and techniques.
Attend department meetings and other company required trainings.
Effectively communicating relevant menu and dietary changes between all shifts.
Complete other duties as assigned by management.