Attendant

About the role

Under the direct supervision of the executive chef, the café attendant performs a variety of food service and dish room duties. These duties will include preparation, presentation, and service of food, as well as sanitation and cleaning duties as assigned by the executive chef or supervisor.

Responsibilities

• Maintain sanitation and cleanliness of bistro and lakeview dining
• Utilize standard procedures to provide consistent service to customers
• Maintain inventory of bistro beverage area, rotate and date food items, and stock all food items in the area
• Ensure all dishes and kitchen utensils are properly sanitized; load and unload the dishwasher
• Record sanitizer levels daily, or as necessary; report any equipment problems to the executive chef
• Empty trash after each meal, or as needed, and keep the dumpster area clean with lids closed
• Keep kitchen floor clear of debris, sweep and mop after each meal and in all food storage areas
• Ensure a "wet floor" sign is in place during mopping
• Clean all walls, the chemical closet, dry storage, laundry room, cooler, and freezer
• Remove all ice and debris from shelves in the cooler and freezer
• Remove milk pallets and rubber mats for cleaning
• Clean and organize the paper and cleaning supply room weekly
• Clean inside of windows monthly; clean ovens once each week by rotation; clean vents every two weeks, inside and out
• Work as a team player with the food and beverage department, adjusting duties to cover other assignments as necessary
• Perform all other duties as assigned by the executive chef or supervisor

Qualifications

• High school diploma or equivalent
• Previous food service experience preferred
• Good communication skills are necessary
• Friendly customer service skills