Part Time Cafeteria Cook

Omni Hotels & Resorts•Los Angeles, CA

6d•Onsite

About The Position

To ensure all food is served according to specifications, and work in conjunction with all line cooks, and ensure the cleanliness of the associate cafeteria.

Requirements

Ability to communicate orally in English on basic level.
Good eye/hand coordination needed to use all kitchen equipment.
Sufficient manual dexterity needed in hands to operate knives, spatulas, tongs, etc.
Position requires bending, continuous standing, pushing, pulling carrying & lifting up to 70 lbs.
Ability to work standing up in a confined area for long periods of time in order to perform the essential functions.
Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds.
Must be able to work a variety of shifts, including AM and PM shifts, weekends, and holidays
Must have previous experience working in similar Food and Beverage department (kitchen, cafeteria, etc.).

Responsibilities

Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list.
Perform work assignments to meet proper quantities within a necessary time frame.
Be knowledgeable of all areas in the cafeteria.
Be knowledgeable of plate presentations and preparations of all menu items.
Communicate with all cooks daily for proper pars and production requirements when needed.
Keep back and prep area clean as you work.
Fill and maintain the prep list up to par, check daily.
Control quality and consistency of all food served.
Insure station is set for service 15 minutes prior to service.
Insure all food supplies necessary for service are in appropriate supply on a timely basis.
Insure all trays, china, glass and silver are clean and in place.
To use protective gloves at all times when serving food.
To serve our associates professionally and with a smile.
To clean all restaurant tables ongoing through the day
To restock all table condiments and napkins as needed.
To maintain the beverage station with all product, glasses, ice and all condiments
Assist the Stewarding Department in sweeping, mopping, and maintenance of all floors. Floors should be clean and free of debris at all times.
All food should be rotated and discarded per the “date dot” system. Date dots are not to be removed or covered in any way that would allow presentation of outdated product to the customer.
Essential physical functions include: ability to stand for long periods (in excess of four hours ), bending, stooping, lifting articles of culinary equipment up to 20 pounds or more with ease, exposure to heat or steam for long periods of time.
Perform any function as reasonably requested by management.
Ensure work area is clean and clear of standing water, debris or any objects that can obstruct the job duties from being performed safely, efficiently and effectively.