Cafeteria Server Must be available for all shifts!

Hotel Monteleone•New Orleans, LA

11h•Onsite

About The Position

The Cafeteria Server is responsible for the hot and cold food in the associates’ cafeteria (The Down Under). Before service begins, the Cafeteria Server must prepare any products needed for service such as ingredients for the salad bar including salad dressing, cheese and meats for the cold cuts station and desserts. The Cafeteria Server is responsible for having food set up at the time during meal periods. They must have high level of cleanliness with food stations and in the dining area. The Cafeteria Server must be organized and able to work independently with little or no supervision.

Requirements

Effectively communicate and interact in English with people from diverse backgrounds
Read and interpret documents such as Banquet Order Events (BEOs), recipes and menus
Speak effectively before groups of customers or associates of the hotel
Ability to speak, read and understand basic cooking directions
Add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals
Compute rate, ratio and percent
Apply common sense understanding to carry out instructions furnished in written, oral or diagram form
Deal with problems involving several concrete variables in standardized situations
Make decisions in a time pressured environment
High school diploma or general education degree (GED)
At least one (1) year of customer service experience
At least one (1) year of previous experience preferably in a luxury hotel

Nice To Haves

Demonstrated knife handling skills

Responsibilities

Serve Food at food counter
Replenish food (food pans) as needed
Minimal knife skills - cutting, chopping, dicing
Responsible for station hygiene and sanitation
To comply with company and departmental safety rules and regulations, including the proper handling of all relevant equipment
Receive direction from Executive Chef and Sous Chefs
Minimal food preparation, washing, mixing, rinsing, etc.
Use of kitchen tools, knives, paring knives, etc., in food preparation
Maintain an organized and clean work area at all times
Prevent food waste whenever possible
Rotate products to maintain freshness standards
Inform Executive Chef and Sous Chefs when supplies are getting low and/or equipment is not working properly
Clean work areas, equipment, and utensils
Responsible for inventory, preparation and presentation of select dishes and food items
Able to work in an independent environment with minimal supervision
Must immediately report all suspicious occurrences and hazardous conditions
Other duties as assigned