Cafe Attendant

Washington Duke Inn & Golf Club; Durham (NC); On-site; USD 24,000 - 34,000; Full time

Job summary

Washington Duke Inn & Golf Club in Durham, NC is seeking a Cafe Attendant who prepares and serves high-quality meals for staff while upholding top food-safety standards.

You will plan daily menus, maintain a clean kitchen, manage inventory, and collaborate with the kitchen team to deliver fast, friendly service in a busy cafe setting.

Qualifications

• High school diploma or equivalent; culinary certification or coursework preferred.
• Minimum of 2 years in a food service environment, preferably cafe/restaurant.
• Experience in menu planning and food presentation is advantageous.

Responsibilities

• Prepare and cook meals according to recipes and menus, ensuring consistency and quality.
• Plan and develop daily menus for diverse dietary needs and preferences.
• Maintain a clean and organized kitchen, adhering to food safety and sanitation regulations.
• Monitor inventory and assist in ordering and receiving supplies to keep operations smooth.
• Collaborate with the kitchen team to ensure efficient workflow and timely service.
• Provide excellent customer service by addressing employee inquiries about menu offerings.
• Assist in training junior kitchen staff to foster a positive work environment.
• Implement cost-control measures to minimize waste and optimize resources.
• Stay updated on culinary trends and incorporate ideas to enhance the dining experience.

Skills

Culinary skills

Food safety

Teamwork

Organization

Communication

Adaptability

Stamina

Education

High school diploma or equivalent

Culinary certification/coursework

Tools

Commercial kitchen equipment

Job description

Job Details: Job Location: LDMC - Durham, NC 27705, Position Type: Full-Time/Part-Time, Salary Range: $21.00 - $21.00 Hourly, The Cafe Attendant is responsible for preparing and serving a variety of high-quality meals for employees, ensuring a delightful dining experience while maintaining the highest standards of food safety and hygiene. The role involves menu planning, food preparation, and collaboration with the kitchen team to deliver exceptional culinary services in a fast-paced environment.

Key Responsibilities:

• Prepare and cook meals according to established recipes and menus, ensuring consistency and quality in every dish.
• Plan and develop daily menus that cater to diverse dietary needs and preferences of employees.
• Maintain a clean and organized kitchen environment, adhering to all food safety and sanitation regulations.
• Monitor inventory levels and assist in ordering and receiving food supplies to ensure kitchen operations run smoothly.
• Collaborate with the kitchen team to ensure efficient workflow and timely service during peak hours.
• Provide excellent customer service by addressing employee inquiries and feedback regarding menu offerings.
• Assist in the training and development of junior kitchen staff, fostering a positive and productive work environment.
• Implement cost-control measures to minimize waste and optimize resource utilization.
• Stay updated on culinary trends and incorporate innovative ideas to enhance the dining experience for employees.

Qualifications:

Required Education:

• High school diploma or equivalent. Culinary certification or coursework is preferred.

Required Experience:

• Minimum of 2 years of experience in a food service environment, preferably in a cafe or restaurant setting.
• Proven track record of preparing and cooking meals in a fast-paced environment.
• Experience in menu planning and food presentation is advantageous.

Required Skills and Abilities:

• Strong culinary skills with the ability to prepare a variety of dishes efficiently.
• Excellent understanding of food safety and sanitation standards.
• Ability to work collaboratively within a team to ensure smooth kitchen operations.
• Strong organizational skills to manage multiple tasks and prioritize effectively.
• Good communication skills to interact with staff and customers professionally.
• Ability to adapt to changing menu requirements and dietary restrictions.
• Physical stamina to stand for long periods and lifting heavy items (up to 40 lbs.) periodically.