The St. Anthony Hotel
  • 05-Sep-2017 to 05-Nov-2017 (CST)
  • Food & Beverage
  • San Antonio, TX, USA
  • Full Time

The Cafeteria Cook prepares high quality food based on guidelines set by their supervisors, and for the timely and accurate set up. Under general direction, plans, prepares, cooks, and serves meals in quantities based off Hotel occupancy and business needs.


QUALIFICATION STANDARDS
Education & Experience:

  • High school diploma or equivalent and/or experience in a hotel or related field preferred.
  • Experience in hotel or related field preferred.
  • Must have Food Handlers Certification.

Physical requirements:

  • Flexible and long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

General Requirements

  • Must report immediately any issues or concerns that would delay associates meals.
  • Maintain a warm and friendly demeanor at all times.
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Maintain regular attendance in compliance with BC Lynd Standards as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
  • Comply with BC Lynd Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to cross-train in other hotel related areas.
  • Must be able to maintain confidentiality of information.
  • Must be able to show initiative, including anticipating guest or operational needs.
  • Perform other duties as requested by management.

 

DUTIES & FUNCTIONS
Fundamental Requirements

  • Be familiar with all Cafeteria items and assisociates.
  • Be responsible for quality of food and back up prep.
  • Be proactive and productive with scheduled time.
  • Keep Chef informed of low products-Sodas,etc.
  • Ensure kitchen, buffet, and equipment cleanliness.
  • Maintain kitchen and buffet in a clean and organized manner to facilitate high volume production.
  • Handle and store food in a sanitary fashion.
  • Recognize quality standards in fresh vegetables, fish, dairy and meats.
  • Set up buffet in accordance with standards set by the Chef and the hotel.
  • Responsible for coordinating with kitchen and pastry shop in replenishing food for the buffet.
  • Ensure that all food on the buffet looks and tastes good.
  • Obtain all necessary supplies and equipment to perform duties, including stocking of all china and silver as needed.
  • Skill to establish and maintain cooperative working relationships with staff.
  • Must plan and write nutritious menus for all meals including special dietary needs which comply with nutrition awareness with Chefs approval.
  • Prepares and serves food; arranges and directs the appropriate storage of food and supplies; maintains safety standards throughout all food preparation and production records in compliance with state and federal requirements.
  • Communicates with state auditors, vendors and wholesalers; estimates daily food preparation amounts; prepares purchases orders and orders food and supplies in sufficient quantities for weekly meals.
  • Manages work schedule assignments for cafeteria, monitors and assist in daily clean-up of kitchen, service and dining areas.
  • Maintains a variety of records related to meals served, inventory, cost of cafeteria operation and federal/state
  • Reimbursement requirements; prepares documentation and completes annual required reports; utilizes nutrition analysis and menu planning software; schedules maintenance and repairs for kitchen equipment.
  • Orders new kitchen equipment as directed and initiates maintenance contracts; lifts and carries cartons of food and serving containers; trains, directs and monitors work of other cafeteria staff, substitute staff, volunteers, and student helpers; communicates with school staff and parents.
The St. Anthony Hotel
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