ATTENDANT - FOOD TRUCK

Description

POSITION SUMMARY: It is the primary responsibility of the Food Truck Attendant to perform basic food preparation and operate a specific station with others or individually. All duties are to be performed in accordance with departmental and property policies, practices and procedures.

Top 5 Specific Job Functions: 

• Prepares all menu items following recipes and yield guide
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
• Continue prep work after the meal period for the next meal service
• Meet with Executive Chef and Assistant Chef, to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas

Other Specific Job Functions:

• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
• Transport supplies from the storeroom and stock in designated areas
• Start prep work on items needed for the particular menu of the day
• Ensure all products are rotating on a first-in, first-out philosophy
• Ensure all requisitions are processed properly and placed in designated area
• Properly label and date all products to ensure safekeeping and sanitation
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
• Maintain complete knowledge of correct maintenance and use of equipment
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately
• Meet with Assistant Chef to review assignments, anticipated business levels, changes and other information pertinent to the job  performance
• Complete opening duties such as setting up work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Minimize waste and maintain controls to attain forecasted food cost
• Disinfect and sanitize cutting boards and worktables
• Transport empty, dirty pots and pans to the pot wash station
• Breakdown work station and complete closing duties as assigned
• Apply basic knife skills required for service
• Read, measure and execute recipes
• Maintain a solid menu knowledge and attention to detail with plate presentation
• Versatile in preparing both hot and cold items
• Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups
• Work as a team, assisting all guests' and employees' needs and inquiries
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
• Greet guests in a positive, friendly manner and make them feel welcome
• Consistently follow sequence of service utilizing proper procedures standardized by department
• Itemize bills correctly and efficiently secure payment
• Expedite the order in an accurate and timely manner
• Prepare and serve food and beverage items to guest
• Pack the orders as per guests' preference and complete the order with any necessary condiments
• Bid farewell to guests, using guest's name when known, and encourage them to return
• Perform all opening and closing duties based upon shift assignment
• Refill and stock all supplies and machines within the outlet
• Maintain the cleanliness of the all front and back of the house areas within the outlet
• Unload warehouse orders and stocking the orders to designated storage
• Perform all other job related duties as requested

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

Requirements

EDUCATION and/or EXPERIENCE:

• At least 2 years of experience as a Cook in a similar high-volume environment
• Basic working knowledge of knives and knife skills
• Working knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryovac machine, small wares equipment
• Working knowledge of health, safety and sanitation procedures
• Working knowledge of weights, measures and various cooking techniques
• Excellent customer service skills
• Have interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor
• Work varied shifts, including weekends and holidays
• High school diploma or equivalent
• Ability to speak read and write in English
• Must be willing to work outdoors in seasonal heat (100F ) or cold as well as inclement weather
• Lift up to 50 pounds throughout an 8 hour shift

Preferred:

• Previous experience working in a similar resort setting
• Knowledge of and ability to prepare stocks, soups and mother sauces
• Five years of progressive cooking experience
• Minimum of three years’ experience in a dinner house, and/or through the completion of a culinary arts degree or recognized apprenticeship
• 1 year dinner house cooking experience

CERTIFICATES, LICENSES, REGISTRATIONS:

• Food Handler’s Card
• TAM Card

Plaza is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Plaza will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.