Deli Attendant

Little America Hotels & Resorts•Little America, WY

7d•Onsite

About The Position

This position involves assisting with banquet dish-ups, carving, and pre-dish preparation. The Deli Attendant is responsible for keeping work areas clean and organized, preparing foods for restaurants, banquets, and the employee cafeteria. They must also report all unsafe conditions immediately, and set up, restock, and maintain food preparation areas. Additionally, the role may involve completing other duties as assigned by a supervisor, including cross-training. A strong understanding and adherence to sanitation and sanitary food handling procedures are required, as is the preparation of food according to working menus, recipe cards, and photos. The Deli Attendant may also be assigned duties as a Cashier, assist in ordering and taking inventory of products, and maintain stock in coolers and freezers. Attendance at all mandatory meetings is also a responsibility.

Requirements

Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
Follow the hotel’s recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management.
Prepare and arrange food or drinks that are attractive and appetizing to the guests; receive few complaints about the food served; inspect food being served; meet service standards.
Use only quality foods and ingredients; thoroughly wash food and prepare according to standards; accurately estimate cooking times; test foods to ensure quality; assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according to guest specifications.
Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive a passing score on inspections.
Meet the hotel standards for cleanliness of food service areas; clean all assigned areas of the restaurant, lounge or kitchen on schedule; pass most inspections.

Responsibilities

Assist with all banquet dish ups, carving and pre-dish preparation.
Keep work areas clean and organized.
Prepare foods needed in restaurants, banquets and employee cafeteria.
Report all unsafe conditions immediately.
Set up, restock and maintain food preparation areas.
Complete other duties as assigned by supervisor to include cross training.
Display knowledge and follow all procedures in sanitation and sanitary food handling.
Prepare food in accordance with working menus, recipe cards and photos.
Attend all mandatory meetings.
Complete other duties as assigned by supervisor to include cross training as Cashier.
Assist in ordering and taking inventory of products.
Keep stock in coolers & freezer up to par.