|
|
|
| Job Ref. No.
|
Hotel |
Department |
Position |
Last Application Date |
| LLAX0003124 |
The Langham, Huntington, Pasadena, Los Angeles |
Food and Beverage |
Employee Dining Room Attendant |
26 Jun 2024 |
|
|
| Job Summary
|
| . |
PRIMARY OBJECTIVE OF POSITION:Responsible for planning, set-up, preparation and execution of well-balanced and appealing employee meals in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment. Assists in other kitchen sections as assigned.RESPONSIBILITIES AND JOB DUTIES: • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.• Meet with Banquet Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.• Coordinate menu planning with the Executive Chef/Banquet Chef and Food Buyer to ensure that food costs are maintained.• Plan special menus and decorations for holidays and staff functions.• Complete opening duties:o Set up workstation with required mise en place, tools, equipment and supplies according to standards.o Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.o Check production schedule and pars.o Establish priority items for the day.o Inform the Banquet Chef of any supplies that need to be requisitioned for the day's tasks.o Transport supplies from the storeroom and stock in designated areas.• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.• Start prep work and production of items needed for the day.• Prepare all meals following recipes and yield guides, according to department standards.• Inform the Banquet Chef of any shortages before the item runs out.• Work closely with the Employee Dining Room Line Server/Attendant to ensure optimum service for the employees.• Monitor quality and amounts of food on the service line.• Anticipate usage levels and prepare replenishments on a timely basis.• Check with Banquet Chef for any prep work needed by the main kitchen.• Maintain proper storage procedures as specified by Health Department and hotel requirements.• Minimize waste and maintain controls to attain forecasted food cost.• Disinfect and sanitize cutting boards and worktables.• Transport empty, dirty pots and pans to the pot wash station.• Direct and assist the Employee Dining Room Ware washer in order to make clean up a more efficient process.• Assist with dishwashing and clearing of tables.• Breakdown work station and complete closing duties according to department standards:o Return all food items to the proper storage areas.o Rotate all returned product.o Wrap, cover, label and date all items being put away.o Straighten up and organize all storage areas.o Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.o Return all unused and clean utensils/equipment to the specified locations.o Ice down hot items from the steam table, so they cool quickly.o Turn off all equipment not needed for the next shift.o Restock items that were depleted during the shift.• Review status of work and follow-up actions required with the Banquet Chef before leaving.• Successful completion of training/certification process.• Assist with inventories as scheduled.• Assist in plating up Banquet hot meals as assigned.• Follow maintenance program and cleaning schedule.• Perform duties in other areas of kitchen as assigned.• Attend designated meetings.• Assist Human Resources Department in conducting surveys to determine the preferences of the staff.Salary: $22.45 |
|
|
| Requirement |
| . |
PHYSICAL DEMANDS:• Ability to lift, push, or pull material weighing up to 50 pounds. Standing for prolonged periods of time is possible. Walking, talking, bending, seeing, hearing, lifting, carrying, stooping, reaching, pushing, pulling, reaching, fingering, feeling, grasping, holding.• Dexterity to perform precession tasks with hands, fingers, and wrists. Considerable repetitive motion of hands, fingers, wrists, and shoulders is likely.SPECIAL SKILLS REQUIRED:• Ability to perform job functions with attention to detail, speed and accuracy.• Ability to prioritize, organize and follow through.• Ability to be a clear thinker, remain calm and resolve problems using good judgment.• Ability to work well under pressure of meeting production schedules and timelines.• Ability to maintain good coordination.• Ability to transport cases of received goods to the workstation: pots and pans of food from storage/prep areas to the serving line.• Ability to work a 8 hour shift in hot, noisy and sometimes close conditions.• Ability to work with all products and ingredients involved.• Ability to use all senses to ensure quality standards are met.• Ability to differentiate dates.• Ability to operate, clean and maintain all equipment required in job functions.• Ability to comprehend and follow recipes.• Ability to expand and condense recipes.• Ability to perform job functions with minimal supervision.• Ability to work cohesively with co-workers as part of a team.EDUCATION REQUIRED:• High school diploma or equivalent vocational training certificate.• Culinary college degree preferred.EXPERIENCE REQUIRED:2 years experience as a Prep Cook at a hotel restaurant or institutional kitchen.LICENSES OR CERTIFICATES:• Certification of culinary training or apprenticeship.• Food handling certificate. |
|
|
|
| . |
Full time |
|
|
|
|