- 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.
- Rate of pay - $20.00 per hour.
- 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
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Cafeteria Attendant - Napa, United States - Stanly Ranch
Description
Job DescriptionThe Cafeteria Attendant is responsible for providing food and beverage service to team members in a friendly, timely and efficient manner. The key responsibilities for this position are:
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge.
SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
