Restaurant Server AM

Meyer Jabara Hotels•Bethlehem, PA

2d•Onsite

About The Position

Operate the functional areas of The Gallery Kitchen. Ensure the operational abilities of the breakfast experience by preparing for, maintaining, and recovering from various activities and functions of the kitchen while ensuring excellent guest service.

Requirements

High school diploma or equivalent and a minimum 2 years cooking experience
Ability to reach and comprehend simple instructions
Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or chart/diagram form
No computer skills necessary
Maintain ServSafe Certification
Individual must be 18 years or older.

Nice To Haves

Problem Solving – Identifies and reports problems in a timely manner
Customer Service – Responds promptly to customer needs; Responds to requests for service and assistance
Interpersonal – Maintains confidentiality
Oral Communication – Responds well to questions
Team Work – Contributes to building a positive team spirit
Diversity – Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment
Organizational Support – Follows policies and procedures for including, but not limited to, dress code policies, cell phone, and social media
Adaptability – Able to deal with frequent changes, delays, or unexpected events
Attendance/Punctuality – Is consistently at work and on time
Dependability – Responds to management direction; Completes tasks on time or notifies appropriate person with an alternate plan
Initiative – Asks for and offers help when needed
Planning/Organizing – Prioritizes and plans work activities; Uses time efficiently
Professionalism – Treats others with respect and consideration regardless of their status or position
Quality – Demonstrates accuracy and thoroughness; Applies to feedback to improve performance; Monitors own work to ensure quality
Quantity – Meets productivity standards; Completes work in a timely manner
Safety and Security – Observes safety and security procedures; Rectifies potentially unsafe conditions; Uses equipment and materials properly

Responsibilities

Attends all training; including safety training and standard operation procedures as directed by management.
Arrives at work in a timely fashion in accordance with the posted schedule.
Abides by established uniform guidelines.
Practices efficient and effective procedures.
Reads and understands English to comply with function directions.
Works as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations.
Maintains a “can do” and “guest first” attitude at all times.
Reports any maintenance issues to the front desk.
Completes maintenance slip when necessary.
Operates kitchen equipment such as ovens, fryers, and flat top grill.
Portions uncooked and cooked foods according to portion standards.
Heats, cooks, and cools all foods according to health department standards.
Prepares simple dishes, dressings, and food according to directions.
Prepares enough back-up to successfully get through service.
Ensures proper temperature is maintained for all hot and cold foods.
Avoids cross contamination at all times. Always uses different, clean, and sanitized cutting boards, knives, and forks, etc. for different food products.
Responds promptly to any guest request for service.
Reports and resolves guest complaints regarding food service or quality.
Assists in bussing tables.
Maintains the buffet and cooler areas when needed.
Makes sure all left-over food is properly labeled and packaged before being stored.
Maintains a waste log of all products wasted, spoiled, dropped, burnt, etc.
Keeps buffet and kitchen areas clean and well organized.
Assists with the clean-up of the kitchen post service including dishes and equipment.
Washes pots, pans, glassware, and flatware as required.
Wipes all kitchen food prep areas and cutting boards; sanitizes daily.
Cleans and de-greases all kitchen line equipment, walls, floors, filters, and exhaust fan hoods as needed.
Maintains proper sanitation of rags and cleanliness of hands at all times.
Sweeps and mops kitchen and buffet area floors as necessary.
Cleans all floor drains in kitchen and prep areas as needed.
Cleans all refrigerators, freezers, and walk-ins in the kitchen and prep areas.
Keeps all refrigerators and freezer gaskets clean at all times.
Segregates and removes trash and garbage and places it in designated dumpsters.
Notifies GM/ordering manager of limited food and supply inventory.
Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards, specifications, and purchase order.
Puts all foodstuffs and supplies away in the appropriate place and ensures stock is rotated at all times.
All other duties assigned.