Responsible for serving quality food to our guests in a friendly and helpful manner under strict sanitary conditions.
Requirements
ServeSafe certification obtained within six months of employment. Additional certifications required by federal, state and/or local regulations.
Ability to multi-task.
Ability to communicate effectively.
Responsibilities
Prepares service line for operation as instructed by Chef and/or Management.
Serves and interacts with guests in a friendly and professional manner.
Communicates with kitchen staff to maintain proper amount of food.
Practice portion control guidelines.
Checks quality of food items making sure they meet standards of taste, appearance and correct temperatures. Reports any substandard quality to the chef or manager on duty.
Posts all necessary signage in service areas.
Follows production sheets to establish proper serving utensils.
Follows cleaning schedule as provided by management using the 'clean-as-you-go' techniques.
Maintains an open line of communication with management, informing them of needed products and supplies.
Follows the uniform dress code and maintains proper personal hygiene.
Assists with restocking serving ware.
Prepares fruits and desserts for daily service.
Support other culinary areas as time and business volume demands.