Expeditor/Runner/Buffet Attendant - Paradise Inn - Summer Seasonal

Guest Services, Inc.

1d • $18 - $18 • Onsite

About The Position

Responsible for grouping together and accounting for dining room food orders from cook stations, and garnishing and completing plate presentation. Serves as communication conduit between dining room and culinary staff. This position reports to the Executive Chef.

Requirements

• Partial High School education; High School Diploma/G.E.D. equivalent preferred.
• Able to coordinate communication with multiple people and stations and maintain proper plate service with ease and accuracy.
• Possess knowledge of or be able to learn culinary terms and practices.
• Able to prepare basic items by following recipes.
• Possess or be able to successfully complete ServSafe certification.
• Strong sanitation skills and attention to detail are a must.
• Move about to accomplish tasks, particularly frequent movements from place to place within the unit.
• Bend, lift, carry, reach/extend arms and hands above shoulder height frequently; move in a constantly changing environment.
• Lift, carry, and push up to 15 lbs. regularly, 20-30 lbs. frequently, and up to 50 lbs. Occasionally.
• Able to withstand temperature extremes in freezer, walk-in refrigerator, and cooking areas.
• Able to stand for extended periods; exposure to wet floors.
• Climb steps regularly while carrying heavy loads.
• Speech recognition and clarity, including the ability to understand the speech of co-workers and the ability to speak clearly to be understood by same in English.
• Ability to read and write work-related documents in English.
• Physical presence at the job site is essential to perform job duties.

Nice To Haves

• Restaurant experience preferred.

Responsibilities

• Set up garnish station for plate presentation; stock appropriate dishes and utensils as required.
• Communicate with pantry and line cooks regarding soup du jour, specials, and “outed” items; relay that information accurately and promptly to dining room staff.
• Read tickets and check that all food items are present and accounted for, then group together for service.
• Ensure plates are delivered to correct servers with proper presentation.
• Minimize production waste.
• Communicate with kitchen porter and utility staff to maintain appropriate dish stock.
• Ensure proper maintenance, rotation of food products, and cleanliness of work areas.
• Assist in maintaining kitchen sanitation and equipment cleaning schedule. Clean the station thoroughly after shift.
• Adhere to food safety guidelines including ServSafe and HACCP.
• Attend and participate in safety meetings.

Benefits

• Sick Pay (Sick Leave is provided in accordance with Washington State law, allowing employees to accrue one hour of sick leave for every 40 hours worked, to be used for personal illness, family care, and other qualifying reasons.)
• Employee Discounts
• Recreation Program
• Employee Assistance Program
• Housing & Meal Plan Available

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED