Job Details

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 the 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 can 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 the 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 the Assistant Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
• Complete opening duties such as setting up the work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and parts; 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 the Health Department and Hotel requirements
• Minimize waste and maintain controls to attain the 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 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 the sequence of service, utilizing proper procedures standardized by the 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 guests
• Pack the orders as per guests' preferences and complete the order with any necessary condiments
• Bid farewell to guests, using the 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 all front and back of the house areas within the outlet
• Unload warehouse orders and stock the orders in the 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, including, but not limited to, a slicing machine, juicer, Cryovac machine, and 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 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 of dinner house cooking experience

CERTIFICATES, LICENSES, REGISTRATIONS:

• Food Handler's Card
• TAM Card

WORK SCHEDULE/HOURS:

• Varies

PHYSICAL REQUIREMENTS:

• Must have the physical ability to access all areas of the facility; move, lift, carry, push, pull, and place objects; withstand prolonged standing, stretching, bending, kneeling, lifting, and carrying items weighing at least 50 lbs. without restriction.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Physical stamina and proper mental attitude to work under pressure; work indoors and outdoors, as well as being exposed to hot/cold surfaces, steam, and wet floors.
• Most work tasks are performed indoors; however, there are events where outdoor activities are required. Indoor temperatures are moderate and controlled by internal environmental systems.
• Must be able to work in a fast-paced, busy, and noisy environment.

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.