Breakfast Attendant - Weekends

JOB DESCRIPTION

POSITION TITLE: Breakfast Attendant

REPORTS TO: General Manager

JOB SUMMARY: Responsible for total kitchen operation, supervising food preparation for all food outlets of the hotel, ensuring highest quality standards are maintained. Also responsible for maintenance of high sanitation standards and of food preparation equipment. Must possess excellent communication skills to facilitate interdepartmental/public relations.

ESSENTIAL FUNCTIONS:

• Supervises food production for all food outlets of the hotel and is responsible for high quality food presentation for Complimentary Breakfast.

• Supervises and provides training to food preparation staff in all levels of food preparation, e.g., methods, portioning, garnishing, service specifications, and food preservation.

• Responsible for all buffet display presentations.

• Purchases and is knowledgeable in kitchen equipment, e.g., provides specifications, quantities, and quality descriptions.

• Assists the General Manager (Food and Beverage Director) in the development of the annual operating budget.

• Controls food costs through establishment and management of specials, menus, food production and waste.

• Conducts semi-monthly inventory of food supplies.

• Ensures maintenance of all health and sanitation standards.

• Manages kitchen in compliance with all federal, state, local and company procedures.

• Performs other related and unrelated tasks as assigned by management

JOB SPECIFICATIONS:

Environmental Conditions: Inside: Protection from weather conditions but may experience varying kitchen temperatures.

Essential Skills: Requires familiarity with applicable franchise standards and procedures. Must be familiar with proper preparation and presentation of international and domestic cuisine. Must have knowledge, skill, and ability in the areas of budgeting, staffing, scheduling, health and sanitation standards, kitchen equipment, food costs, menu development/updates/costing, analyzing recipes, employee training and development.

Educational/Vocational Preparation: High school graduate or equivalent. Formal culinary and management training is essential. (Extensive on-the-job training may substitute for formal culinary training.)

Job Type: Part-time

Pay: From $12.00 per hour

Expected hours: 12 – 16 per week

Benefits:

• Employee discount

Shift:

• Morning shift

Experience:

• Food service: 1 year (Preferred)

Ability to Relocate:

• Wheeling, WV 26003: Relocate before starting work (Required)

Work Location: In person

Salary : $12