Culinary & Dining Attendant

ST ANDREWS COUNTRY CLUB•Boca Raton, FL

1d•$17 - $19•Onsite

About The Position

Provide courteous and prompt service to associates while maintaining a clean, organized, and well-stocked employee dining area. Assist with food preparation, inventory rotation, sanitation, and daily culinary operations. Support the culinary team by maintaining food quality, safety, and proper preparation standards for employee dining, restaurant operations, banquets, and events. The role includes preparing and serving employee meals, completing assigned prep work, working an assigned station, and communicating equipment, supply, and inventory needs to culinary leadership. The attendant follows food-safety procedures and health regulations, maintains sanitary work areas and equipment, rotates and labels inventory, and reports equipment malfunctions, hazards, or sanitation concerns to management. Other job-related duties may also be assigned.

Requirements

Ability to perform the stated responsibilities satisfactorily.
Ability to work independently and as part of a team.
Strong organizational skills and attention to detail.
Ability to maintain a professional and positive attitude while serving associates and supporting culinary operations.
Ability to stand for extended periods and perform repetitive physical tasks.
Ability to lift, carry, push, and pull materials and supplies as required; occasionally lift and/or move up to 50 pounds.
High school diploma or GED is recommended but not required.
Ability to meet the physical demands of the job, including use of hands to handle objects, tools, or controls; talking or hearing; and required visual abilities including close and distance vision, peripheral vision, depth perception, and focus adjustment. Reasonable accommodations may be made for individuals with disabilities.

Nice To Haves

Basic knowledge of food preparation, sanitation, and safe food-handling practices.

Responsibilities

Welcome associates and provide responsive, friendly, and courteous service.
Maintain a clean, neat, and organized employee dining area, including tables, buffet stations, condiment stations, and service areas.
Account for associates' dining during each meal period and count and report unused food to the main kitchen culinary team.
Assist with employee dining meal preparation and service.
Clear trays and keep hallways, walkways, and dining areas free of clutter.
Use food-preparation equipment safely and appropriately.
Check daily requisition and prep sheets and complete assigned prep work.
Prepare ingredients and food items for daily operations, restaurant service, banquets, and special events.
Work the assigned station efficiently, particularly during peak service periods.
Communicate equipment, supply, and inventory needs to the Executive Chef and/or Sous Chef.
Assist culinary staff with food preparation and kitchen support duties as assigned.
Follow food-safety and safe food-handling procedures and comply with state and local health and safety regulations.
Check freshness dates, rotate inventory, organize station coolers and freezers, and label products appropriately.
Identify food products and chemicals and handle them appropriately.
Clean, sanitize, and maintain equipment in good working condition.
Break down and clean assigned stations after each shift, including counters, shelves, floors, trash receptacles, and storage areas.
Monitor counters, buffet stations, and seating areas for cleanliness and remove waste using approved sanitation procedures.
Help provide and maintain a safe environment for associates and team members.
Comply with departmental operating procedures and company policies, procedures, and regulations in the Employee Handbook.
Promptly report equipment malfunctions, safety hazards, and sanitation concerns to management.
Perform other job-related duties and follow other job-related instructions as assigned.