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Under the direction of Chef, Shift Supervisor or Head Cook, the Food Line Attendant places the cooked food and cold salad accompaniments at the buffet line in a timely manner.
Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
Ensures the highest possible standards of guest service are provided and listens and responds to guest and employee concerns and questions
Refills cooked hot and cold food items in the buffet line in their respective place according to Chef’s and Shift Manager’s direction.
Places the carving items on the carving board and serve customers by slicing the ham, turkey, roast beef or food items at carving station.
Provides support to culinary team by notifying them in a timely manner when certain food items are needed.
Pays attention to quality and freshness of food by changing the pans as required.
Refills all hot and cold line items.
Coordinates food cooking time and anticipates restocking of hot food items.
Coordinates the rotation and storage of cooked foods.
Responsible for keeping all hot and cold lines clean and appropriate serving utensils stocked.
Responsible for management of first in first out (FIFO) rotation of cold and hot foods, while setting up the line for opening and closing times.
Assists in putting the perishable food items in the walk-in or reach in coolers and properly labeling them.
Communicates in a professional manner with kitchen personnel and guests
Identifies food items to be removed or replaced from or in, cooler/freezer.
Attends and satisfactorily completes all training as assigned.
Performs other duties as assigned.
Minimum Qualifications (Education, Experience, Skills)
The physical ability to carry heavy trays and tubs filled with various dishes.
The physical ability to balance heavy items
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years
Able to multi-task and work in a team work environment
Must be able to lift and carry up to 40 lbs.
Must be able to work long hours under stressful conditions.
Must be able to stand in cold temperatures when entering walk in coolers, walk in freezers to obtain food products or return food products.
Must be able to work in a hot environment produced by steam tables, or other cooking equipment that can give off extreme heat during peak times
Previous restaurant experience strongly preferred
High energy and stamina are required
The ability to stay calm and work efficiently under pressure
The ability to prioritize job duties and manage time effectively
Strong verbal communication skills required
Willingness to work evenings and weekends as required
Excellent customer service to treat patrons like family
The ability to read menus, safety documents, etc.
Must meet USCG physical examination requirements.
Must submit to pre-employment drug testing and will then be subject to random screenings as per the US Coast Guard.
Physical Demands and Work Environment
The physical and work environment demands described here are representative of those that
must be met by an employee to successfully perform the essential functions of this job. While
performing the duties of this position, the employee is regularly required to stand, sit, walk or
bend for prolonged. Talking and listening is also done on a regular basis. Specific vision abilities required by this position include the ability to adjust vision.
Specific required movements include the following: trunk-bend, rotate, push, pull, carry, arms' reach, lift, twist, rotate and leg-lifts.
Work is typically performed in the kitchen and restaurant areas where the noise level varies from moderate to loud depending upon business. Must be able to work in a smoke filled environment.
The employee may be exposed to the risks associated with work in a kitchen and restaurant
environment, with extreme heat or cold.
Subject to hazards which may cause personal bodily harm; smoke, common colds, influenza, dust, odors, and elevated noise levels.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk with heavy trays/tubs (up to 50 pounds). The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Specific sensory abilities required by this job include sight, taste, smell, and hearing.
While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will posses the skills aptitudes and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills or abilities.