Staff Dining - Cafeteria Attendant

Auberge Collection•Napa, CA

3d•Onsite

About The Position

The Cafeteria Attendant is responsible for providing food and beverage service to team members in a friendly, timely and efficient manner. This role involves maintaining sanitation and health regulations, inspecting equipment, setting up workstations, and ensuring the quality and quantity of food served. The attendant will also be responsible for restocking, proper storage of food items, and cleaning workstations and equipment.

Requirements

Current Food Handler’s Card Required (within 30 Days of Hire)
Ability to communicate with team members and answer basic questions regarding allergens.
Must have full availability, including weekends and holidays
Must perform job functions with efficiency and attention to detail
Ability to regularly lift/push/pull up to 50 pounds of material, with or without reasonable accommodation

Responsibilities

Maintain and strictly abide by state sanitation/health regulations and resort requirements & maintain complete knowledge of correct maintenance and use of equipment; use of equipment and tools only as intended, safely and properly
Meet with the Executive Chef, Executive Sous Chef and Executive Steward to review assignments, anticipated business levels, changes and other information pertinent to job performance.
Set up a workstation with proper tools, mise en place and equipment according to Food Safety standards and in a timely fashion. Rectify any deficiencies.
Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure that everything complies with kitchen standards.
Inform Executive Chef, Executive Sous Chef or Executive Steward of any items/supplies needed for the day’s tasks or for producing team member meals. Check in with Culinary management for any prep tasks needed by the main kitchen.
Restock any dry goods and fresh products that are used in the production of team member meals, including restocking of salad bar items.
Monitor quality and quantity of food on the cafeteria line. Rotate food items as necessary.
Anticipate the volume of the meal period and prepare to replenish food items in a timely manner.
Maintain proper storage of all products as specified by the Health Department, Executive Chef, Executive Sous Chef and Resort requirements.
Breakdown workstation and complete closing duties according to department standards.
Return all food items in clean containers to proper storage areas.
Label & date all food items.
Clean and sanitize food prep areas and workstations, reach-ins, walk-ins and shelves.
Ice down any hot items (sauces, stocks, soups, etc) and put away when cool.
Turn off all equipment.
Transport dirty pots/pans/plates/utensils to the dishwashing station.
Return all serving utensils to the property.