Belmont VillagePalo Alto
Prior experience as a dining room server in a fast casual or fine dining restaurant. ...
Belmont VillagePalo Alto
Properly manage cook times while preparing and multitasking several orders at a time. Minimum of 6 months line cook experience in upscale casual dining or an equivalent environment. ...
Belmont VillagePalo Alto
Prior experience as a dining room server in a fast casual or fine dining restaurant. ...
Belmont VillagePalo Alto
Minimum of 6 months line cook experience in upscale casual dining or an equivalent environment. Properly manage cook times while preparing and multitasking several orders at a time. Maintain cleanliness and order in the kitchen ensuring compliance with regulations, policies and procedures.
...
Ascend Talent SolutionsOakland, 4 mi from San Leandro
common areas are clean and well stocked. This includes conference rooms, supply rooms, copy rooms, breakout rooms, the main lobby area, etc. Includes running the dishwasher nightly and cleaning out the refrigerator monthly or more often if needed...
Dandelion ChocolateSan Francisco, 14 mi from San Leandro
production. Clean and sanitize over 1000 white plates used for the demolding line, ensuring they are free from any residue or contaminants.
• Cleaning and organizing -- Wash dishes and tools using our industrial dishwasher. Tidy and organize chocolate...
Sunrise Senior LivingSunnyvale, 24 mi from San Leandro
Services duties when assigned by community leadership in the following areas, but not limited to:
• Performs dishwashing tasks to properly wash and sanitize all dishes and china, silverware, glassware, utensils, and cookware.
• Operates dish machine(s)...
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Cafeteria Attendant
Napa | www.resume-library.com |
Job Description
The 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:
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.
The 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:
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.