Cafeteria Attendant

Enchantment Group; Sedona (AZ); On-site; USD 19,000 - 28,000; Full time

Job summary

Enchantment Resort in Sedona is seeking an outgoing cafeteria attendant to assist with food handling, salad bar preparation, and maintaining presentation and cleanliness in the cafeteria and employee dining room. You will help ensure on-time service and foster friendly interactions with guests.

You will follow HACCP and sanitation standards, assist with banquet and dishwashing as needed, and contribute to a fast-paced, collaborative team focused on delivering exceptional guest experiences.

Qualifications

• High school diploma or equivalent is required.
• Knowledge of HACCP procedures and proper food sanitation methods.
• Ability to work with a variety of cleaning chemicals.
• Current food handler’s certification is required.

Responsibilities

• 65% COOKING/PREP: arrange station, ensure freshness and quality, open on time, maintain organization and cleanliness.
• 30% CLEANLINESS/SAFETY: enforce sanitation, inspect refrigerators/freezers, keep employee dining area neat.
• 5% ADMINISTRATIVE: attend meetings, communicate issues to leads/supervisors, coordinate with shift teams.

Skills

Interpersonal skills

Teamwork

Food safety knowledge

Food handler certification

Education

High school diploma/equivalent

Food handler’s certification

Job description

Are you outgoing, energetic, passionate, and authentic? Enchantment is the perfect spot for you!

At Enchantment, we work together to create and deliver personalized extraordinary experiences for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you’ll ever find! Come join us!

How you will enjoy your day:

Responsible for specifics aspects of food handling and salad bar preparation. The cafeteria attendant is the person in charge of the presentation and monitoring to include replenish food items and cleanliness of the cafeteria/employee dining room. Adhere to sanitation practices. Responsible for the day to day operation of the cafeteria/employee dining room, as well as banquet and dishwashing needs. Must have good interpersonal skills to work on a team, great self-motivation and great enthusiasm to work in a people environment.

Work Performed:

65% COOKING/PREP: Details vary depending on station/area assigned:

1. Responsibilities include, presentation, organization and cleanliness of assigned working station. Organization and preparation of menu items to open on time.
2. Responsible for the entire set-up and mise in place for assigned station. Responsible for ensuring the freshness and the quality of all food products.
3. Must be proficient for assigned station, cafeteria menu and banquet environment and be available to work any station as business levels require.
4. Responsible for the freshness and quality of all food products presented at the cafeteria including proper rotation of all food items in workstation mise en place and kitchen.
5. Expedite cafeteria opening hours period as needed to ensure smooth and seamless operation for your respective and assigned station. Responsible of to maintain quality throughout the entire opening of the cafeteria. Checks Final product from your station before it is delivered to the employees to ensure proper presentation
6. Maintain a workstation that is neat, safe and clean by utilizing proper handling and storage procedures of station mise en place. Monitor sanitation practices to ensure that standards and regulations are followed.
7. Assist in banquet preparation and dishwashing when requested by Supervisor/Manager.
8. Knows perfectly the cafeteria menu and its ingredients

30% CLEANLINESS/SAFETY:

1. Report any unsafe working/food safety conditions to Culinary Management as well as Engineering team as needed to bring said conditions under control.
2. Inspect respective refrigerators and freezers on a daily basis to ensure the respect of Food Safety and health department standards. These can include, but are not limited to expired product, time-temperature abuse, improper label/dating/wrapping of products.
3. Responsible for the cleanliness and tidiness of the employee terrace and the employee dining room to keep the appearance neat and in order.

5% ADMINISTRATIVE:

1. Must attend to mandatory culinary meetings to ensure communication between management and employees.
2. Communicate to lead cook or supervisor any potential problems or concerns in order to rectify the problem in a timely fashion.
3. Responsible for communicating with co-workers and lead cooks on each shift of any problems or concerns.

Other:

Due to the cyclical nature of the hospitality industry, staff may be required to work varying schedules to reflect the business needs of the Resort. In addition, attendance at all scheduled training sessions and meetings is required.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the Resort.

Supervision Exercised:

None

Supervision Received:

Executive Chef, Chef de Cuisine, Sous Chefs, Lead Cook

Minimum Requirements:

High school diploma/equivalent or equivalent related work experience or training. Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with and resolve problems. Knowledge of HACCP procedures and proper food sanitation methods. Ability to work with a variety of chemicals. Must maintain current food handler’s certification

Physical Requirements:

Lifting & Carrying up to 50 pounds

5% Sitting

25% Bending

10% Standing

60% Walking

Manual Dexterity

Work in extreme temperature conditions

Ability to work varying schedules

Use of cleaning solutions